Rinse the rabbit parts, dab dry and rub with salt and pepper. Peel and finely dice onions and garlic, rinse and clean fennel and tomatoes and cut into wedges,
Heat 4 tablespoons of olive oil in a roasting pan and brown the rabbit. Add onions, garlic, thyme rinse and shake dry. With fennel, olives and wine add to rabbit form, season with salt and season with pepper. Stew everything for about 40 min. After half an hour, add the tomatoes and cook.
Remove the peel from the potatoes, rinse them and cut them into pieces. Roast in 4 tbsp. oil for about 20 min. until brown. Rinse rosemary, shake t dry. Pluck off needles and add. Season potatoes, arrange with rabbit and vegetables.
Preparation 40 min. – Cooking 40 min,
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