Brandied Rabbit with Fresh Morels - Merry Edwards

Ingredients

• 1 rabbit, cut into serving-size pieces
• 2 tablespoons olive oil
• 4 ounces brandy
• 2 tablespoons butter
• 1 tablespoon flour
• 1½ cups white wine
• ¼ teaspoon pepper
• ½ teaspoon sea salt
• 1 bay leaf
• ¼ teaspoon thyme
• 1 sprig parsley, chopped
• 10 pitted green olives
• 10 Cipollini onions
• 2 cloves garlic, crushed
• 1 cup chicken broth
• 2 slices bacon, fried until crispy and then crumbled
• 4 ounces small, fresh morel mushrooms, whole