Bring a small pan of water to a boil and boil the olives for 5 minutes. Drain and rinse, then place in a medium-sized mixing bowl. Fry the bacon until golden in a large frying pan. Transfer the cooked bacon to the mixing bowl. Fry the sausage links and liver in the bacon fat until golden, then transfer them with a slotted spoon to the mixing bowl. Add the onions and garlic to the frying pan and cook until transparent, for about 5 minutes. Transfer them to the mixing bowl. Quickly sautÄ the mushrooms, until they give up their liquid, then add them to the mixing bowl. Add the thyme, salt and pepper and mix. Place the bay leaf in the rabbit cavity and fill it with the stuffing. Truss or close with skewers. In a saucepan large enough to accommodate the rabbit, heat the olive oil over moderate heat and brown it on all sides. Add the bouquet garni and wine. Cover and cook over a low heat for 1 1/2 hours. Remove the rabbit from the saucepan and add the butter a little at a time to the cooking juices, whisking constantly. Do not allow to boil. Carve the rabbit and serve it with the sauce.
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3 lb rabbit
1/2 lb slab bacon or pancetta, diced
2 sausage links, chopped
2 chicken livers, chopped
6 pearl onions, peeled
6 cloves garlic, peeled
6 oz, about 2 cups, mushrooms, quartered
15 green olives, pitted
1 bay leaf
pinch thyme
2 tbsp olive oil
1/2 cup dry white wine
1 bouquet garni
5 tbsp unsalted butter, softened
salt, pepper
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25
mn
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90
mn
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Drink a fruity red wine such as Gamay with this dish.
