- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves or ¾ teaspoon dried
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 rabbit (about 2¾ pounds), cut into 8 or 10 pieces, well rinsed and patted dry
- 1 cup homemade beef stock or canned broth
- ½ cup Gaeta or other small black Italian olives, pitted
- 3 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- Combine the garlic, thyme, salt, pepper, and 1 tablespoon of the oil in a large bowl. Stir well, then add the rabbit pieces and turn to coat them well. Cover loosely, and let stand at room temperature for 2 hours.
- Combine the beef stock and pitted olives in a food processor or blender, and puree until smooth. Transfer the mixture to a bowl, stir in the vinegar and tomato paste, and set aside.
- Preheat the oven to 350°F.
- Heat the remaining 1 tablespoon oil in a large ovenproof skillet. Sauté the rabbit over medium heat, turning it once or twice, until golden, 10 minutes.
- Pour the olive sauce over the rabbit, and heat it to a simmer. Then transfer the skillet to the oven and bake for 1 hour, turning and basting the rabbit pieces every 10 minutes. Serve hot.