Pot-roasted rabbit with olives and mustard

This one-pot recipe is a simple but delicious way of enhancing the wonderful flavour of rabbit




1 rabbit, jointed
2 sprigs thyme
2 garlic cloves , finely sliced
1 bay leaf
2 pieces lemon peel, peeled off with a vegetable peeler
olive oil
flour for dusting
250ml white wine
1 tbsp Dijon mustard
100g green olives such as manzanilla
a small bunch parsley , chopped


1. Put the rabbit pieces in a plastic bag with the thyme, garlic, bay leaf, lemon peel and a slug of olive oil. Close the bag and squish everything around together. Leave to marinade in the fridge overnight or for at least 4 hours.


2. Heat the oven to 180C/fan 160C/gas 4. Remove the rabbit and dust with flour. Heat a heavy casserole and fry the rabbit pieces briefly in a little oil until browned, add the rest of the bits from the bag and the white wine and mustard, put the lid on and cook in the oven for 40 minutes. Add the olives for the last 10 minutes to heat them through. Season and stir through the parsley.