Braised rabbit with tomato and black olive sauce

Braised rabbit with tomato and black olive sauce

Rabbit is gaining in popularity at the Market as a sustainable source of lean and tender meat. With a subtle gamey taste it is often cooked with ingredients and flavours used in chicken dishes, like this classic combination of tomatoes, rosemary and olives. 

Ingredients

1 young wild rabbit, jointed from Furness Fish and Game

Olive oil

1 onion, chopped

4 crushed cloves of garlic

1 glass of white wine from the Wine Pantry

4-6 medium tomatoes, chopped from The Tomato Stall

Sprig of rosemary

200g black olives, stoned from The Turkish Deli

Flat leaf parsley, roughly chopped

Sea salt and freshly ground black pepper

Preparation Method

Heat the olive oil in a pan and sauté the seasoned rabbit pieces until golden.  Remove and keep warm, then soften the onion and garlic in the pan.

Pour in the white wine and leave to reduce for a couple of minutes to cook off the alcohol.

Return the rabbit pieces to the pan, add the chopped tomatoes and rosemary and check the seasoning.  Cover and leave to simmer very quietly for about 30 minutes, then add the olives and cook for a further 10 minutes. 

To serve finish with a generous scattering of roughly chopped parsley.