Braised Rabbit With Olives & Preserved Lemon

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   For the Marinade: 1.

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   Combine all ingredients except the rack of rabbit in a bowl.

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   Then add the rabbit and let sit at room temperature for at least one hour.

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   For the Braising: 1.

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   Preheat the oven to 400 degrees F. 2.

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   Lightly grease the rabbit rack (rack only leave the rest of the meat in the marinade), place on a sheet tray, and roast for 20 25 minutes or until well browned.

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   3.

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   In a heavy-bottomed skillet over medium heat, add the olive oil and butter.

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   4.

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    Remove the remaining rabbit meat from the marinade, pat dry and sprinkle with salt, pepper and flour.

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    5.

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    Place the rabbit legs, skin side down, along with the loins in a skillet and cook over medium heat until well browned.

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    Turn over and brown the other side.

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    Remove from the pan.

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    6.

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    Add the vegetables from the marinade to the skillet, and lightly caramelize the remaining fat.

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    Sprinkle with flour, stir and let cook for a few minutes.

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    7.

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    Add the tomato paste and cook for another few minutes.

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    8.

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    Next, add the vinegar and reserved marinade and deglaze the pan, scraping up the brown bits on the bottom of the pan, and reduce the liquid until the sauce is thick.

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    9.

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    Return the legs to the skillet, skin side up, along with the loins and roasted rack.

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    (The roasted rack will reinforce the flavor) 10.

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    Add the chicken stock and bouquet garni (the same one from the marinade), cover and let simmer for about 1 hour until the legs are tender.

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    11.

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    Turn off the heat and add the preserved lemon, olives and chopped herbs, stir and let sit for 15 minutes before serving.

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    NOTE: To assemble bouquet garni: place herbs together in a sachet or cheesecloth and tie with cooking string (twine works well too) this allows for easy removal.

* Per serving · 4 servings · Values may vary.