Braised rabbit, olive and tomato
|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 tomato|
|½ cup||Red wine|
|½ cup||Chicken stock|
|1||Salt & freshly ground pepper|
|4 sheets||Puff pastry|
- 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 200C. 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.