Braised rabbit bolt in red wine with olives

Preheat the oven to 160 ° C.

Let the prunes spin for 20 minutes in the wine. In the meantime cut the celery into bows.

Sprinkle the rabbit bolts with the flour.

Heat the oil in the frying pan and fry 2 bolts all around in 5 min. Repeat with the other 2 bolts.

Put the celery with the bay leaves in the pan and fruit for 5 minutes. Stir in the prunes with the wine, tomato paste and stock.

Put the rabbit bolts back in the pan. Put the pan with lid just under the center in the oven and roast the bolts in approx. 1 hour until done. Spoon gently halfway.

Meanwhile cut the leaves of the parsley roughly. Let the olives drain.

Remove the pan from the oven, remove the bay leaves, scoop the olives and sprinkle with the parsley. Bon appétit! .