Rabbit With Green Olives

1 tablespoon olive oil
100 g/4 oz lean bacon, derinded and diced
2 onions, peeled and thickly sliced
2 celery stalks, thickly sliced
1 rabbit, jointed
1 tablespoon unbleached white flour
500 ml/18 fl oz hot chicken stock
1 bay leaf
1 rosemary sprig
salt
freshly ground black pepper
8 green olives, stoned
1 tablespoon capers (optional)

Put the oil, bacon, onions and celery into a large flameproof casserole and heat gently, stirring occasionally, until the fat runs from the bacon.

Add the rabbit pieces and fry gently, turtling, until lightly browned on all sides. This will take about 10 minutes.

Sprinkle in the flour and stir for 1 minute. Stir in the hot stock, bay leaf, rosemary, and salt and pepper to taste. Bring to the boil, then cover' tightly, reduce the heat and simmer for 45 minutes to 11/2 hours or until the rabbit is tender.

Add the olives and capers (if using), and simmer for a further 10 minutes. Discard the bay leaf before serving.

SERVES 4