-100 gr of stoned(pitted) green olives
-1/2 glass of white wine
-1 CS of cornstarch
Gild the rabbit on all its faces in some butter.
To remove it and to maintain it in the warmth.
To make to brown shallots
in the same butter, to add
olives, the white wine and the water.
To salt and to pepper and to bind this sauce with the cornstarch.
To put back the rabbit and let cook slowly 1 hour;