Braised rabbit, olive and tomato
( SERVES 4 )

Viva 17/6/2010

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Amanda Laird

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2 tbsp	Olive oil
600 g	Rabbits, (diced)
1	Onion, (finely diced)
2 cloves	Garlic, (chopped)
2	Bacon rashers, (diced)
3 tsp	Rosemary, (finely chopped)
2 tbsp	Plain flour
12	Kalamata olives, (stones removed)
1 tbsp	Tomato paste
1 can	Diced tomatoes
½ cup	Red wine
½ cup	Chicken stock
1	Salt & freshly ground pepper
4 sheets	Puff pastry
1	Egg, (wash)

Heat a large pan, add the oil then brown the meat. Remove. Add the onion, garlic, bacon and rosemary and cook for 5 minutes. Sprinkle over the flour and stir for a minute. Return the meat to the pan.
Add the olives, tomato paste, tinned tomatoes, wine and stock. Gently simmer for 30 minutes, stirring occasionally. Taste for seasoning then remove from the heat and let cool.
Preheat oven to 200 degC. Spoon the filling into 4 bowls. Cover each with pastry, seal the edges and brush well with the egg wash. Cut a slit in the top of each and bake for 30 minutes or until golden.

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