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1
For the Marinade: 1.
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2
Combine all ingredients except the rack of rabbit in a bowl.
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3
Then add the rabbit and let sit at room temperature for at least one hour.
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4
For the Braising: 1.
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5
Preheat the oven to 400 degrees F. 2.
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6
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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7
3.
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8
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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11
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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13
Turn over and brown the other side.
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14
Remove from the pan.
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15
6.
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16
Add the vegetables from the marinade to the skillet, and lightly caramelize the remaining fat.
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17
Sprinkle with flour, stir and let cook for a few minutes.
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18
7.
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19
Add the tomato paste and cook for another few minutes.
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20
8.
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21
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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22
9.
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23
Return the legs to the skillet, skin side up, along with the loins and roasted rack.
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24
(The roasted rack will reinforce the flavor) 10.
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25
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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26
11.
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27
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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28
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.
