Heat the olive oil in a pan. Dredge the rabbit in the seasoned flour and brown in the pan. Remove and set aside.
![brown the rabbit](https://www.datocms-assets.com/32685/1634115768-cassoulet-8.jpg)
![add your herbs](https://www.datocms-assets.com/32685/1634115764-cassoulet-7.jpg)
Add the herbs, onion, peppers, garlic and mushrooms and cook for 10-15 minutes until soft. Remove from the heat.
Carefully add the ConvEGGtor to the EGG, with the Stainless Steel Grid on top, then lower the temperature to 120˚C.
Add the passata, rabbit and olives to the pan and cook for 2 hours until the rabbit is tender. Season with salt and pepper and serve. We like ours with an oozy polenta.
![add the passata](https://www.datocms-assets.com/32685/1634125913-rabbit-cacciatore-5.jpg)
![serve](https://www.datocms-assets.com/32685/1634125908-rabbit-cacciatore-4.jpg)