Rabbit with Green Olives

Meat cooled, rinse, dry with kitchen roll.

Juice of one lemon to and stir through with pepper, mix with the meat, marinate with closed lid in the refrigerator for about 4 hours.

Heat olive oil in roasting dish in lower half of oven heated to 250 degrees. Remove meat from marinade, drain well, perhaps pat dry. Set marinade aside.

Season meat with salt, fry in hot oil for about 10 minutes, turning occasionally. Reduce temperature to 220 degrees.

Stir the wine with the marinade, add it, steam for twenty minutes with the lid closed, turn the meat once on the other side.

Add tomatoes and olives, finish stewing for about twenty min, turning meat occasionally to the other side.

Add Marsala just before the end of the braising time, season.

Goes well with: Polenta, risotto

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