Cut the rabbit into 6 pieces. Season the meat with salt and pepper and place in a large roasting pan. Slice the garlic and add to the meat with the rosemary sprigs. Pour olive oil and stock and roast in the oven.
Circuit: 180 to 200 °C , 2nd slide bar v. U.
160 to 180 °C , convection oven 90 to 95 min.
Regularly baste meat with stock.
Cut onions into rings. Half an hour before the end of cooking time add to the rabbit form together with beans, tomatoes with juice and olives.
Continue cooking with the pot closed. Mix in sauce thickener, let it bubble up, season.
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