ingredients

4 boneless rabbit legs

12-16 confit tomatoes

4 small branches of thyme

2 fennels

1 untreated orange

1 small bunch of flat parsley

Olive oil

For the vinaigrette:

4 tbsp. to s. olive oil

2 tbsp. to s. of sherry vinegar

3-4 black olives

Steps

Step 1

In advance. Open the rabbit legs in the wallet to garnish them. Salt and pepper the interior. Place 1 sprig of thyme and 3-4 candied tomatoes in each. Close and string.

2nd step

Prepare the vinaigrette and the vegetables. In a bowl, combine oil, vinegar and pitted and chopped olives. Cut the fennel in half and slice the tender part. Rinse the slides and place them in a bowl. Season with the vinaigrette and 1 tbsp. to c. grated orange rind. Mix well.

Step 3

Cook. Preheat the oven to 170 ° C (5-6). In a baking pan, brown the rabbit's thighs with a drizzle of oil. Salt, pepper. Reserve them in a dish. In the same casserole, put the fennel with its vinaigrette, place the thighs on it. Wet with 20 cl of water, cover and bake for 40 minutes.

Step 4

Serve. Sprinkle with chopped parsley.

tips

Convenient. Puget Sherry Vinegar and Black Olives vinaigrette (crushed black olives, a touch of tomato and garlic, sherry vinegar) will bring southern flavors and flavors to this recipe.