Olive-Stuffed Rabbit Meat
- 2 each rabbit
- 3 clove garlic cloves chopped
- 1/2 cup tomato juice
- 1/2 chopped rosemary leaves
- 3 tablespoons olives chopped
- 3 large beefsteak tomatoes chopped
- 1/2 cup chicken broth
- Remove the bones from meat, taking care not to pierce the meat, sprinkle the inside of meat with the rosemary, salt, pepper.
- Mix together the chopped garlic and the olives.
- Spread this stuffing down the centre of each saddle.
- Roll up the meat, taking care to roll tightly and neatly.
- Secure the 2 rolls of stuffed meat with thin kitchin string.
- Heat oil in a frying pan and briskly seal the rolls on all sides until golden brown.
- Add the tomatoes, stock and tomato juice to the pan, stirring well to mix.
- Season with salt and pepper cover and cook on a moderate heat for 20 minutes.
- Check the level of the liquid in the pan frequently, stirring and shaking the ingredients from time to time, after 20 minutes remove the rolls to a hot plate and allow the remaining sauce to reduce and thicken.
- Cut the rolls into slices and serve on the tomato sauce.
rabbit, garlic, tomato juice, rosemary, olives, tomatoes, chicken broth
Taken from recipeland.com/recipe/v/olive-stuffed-rabbit-meat-46108 (may not work)