Ingredients for 6 persons

• 1 country rabbit cut into pieces
• 6 shallots, some cloves of garlic
• 1/4 l dry white wine
• 200 g unsmoked streaky bacon
• 1/2 l poultry broth
• 10 cl green fruity taste olive oil (for example PDO Provence, PDO Haute Provence, Aglandau variety)
• 1 kg potatoes
• 200 g Nyons PDO black olivesd’olives noires AOP de Nyons
• thyme, laurel, salt, pepper

Preparation

- In a pot, brown pieces of rabbit with olive oil.

- When browing, add thin slices of unsmoked streaky bacon, peeled shallots, crushed garlic, thyme, laurel, salt and pepper.

- Let come a juice, and deglaze with white wine.

- Cover and let simmering at low heat.

Meanwhile :

- Cook in very salted water potatoes, peel them after cooking, put them into the pot with rabbit, moisten with poultry broth and end the cooking.

- Take potatoes out, leave aside.

- Add olives to rabbit, cook again for 10 min.

Meanwhile :

- Crush potatoes, add olive oil, check seasoning, add some thyme.

- Garnish a plate with rabbit, 3 quenelles of potatoes purée, coat with cooking juice.

M. Pelourson