Roughly chop the onion and carrots, peel and seed the tomatoes.
Divide the rabbit into 6 pieces and fry in a roaster with olive oil.
Take it out, put it on a plate and fry the onions, carrots and garlic in the same oil. Put the rabbit again in the saucepan, season with salt, season with pepper. Add white wine, clear soup, the tomatoes and the bouquet garni. Stew everything for about 1 1/2 hours at low temperature with the lid closed, until the meat falls easily from the bone. Finally, add the olives. Remove the herb bundles, perhaps extend the boiled sauce with a little water.
Serve with mashed potatoes with basil (see recipe).
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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