Olive-Stuffed Rabbit Meat

1. 1

   Remove the bones from meat, taking care not to pierce the meat, sprinkle the inside of meat with the rosemary, salt, pepper.

2. 2

   Mix together the chopped garlic and the olives.

3. 3

   Spread this stuffing down the centre of each saddle.

4. 4

   Roll up the meat, taking care to roll tightly and neatly.

5. 5

   Secure the 2 rolls of stuffed meat with thin kitchin string.

6. 6

   Heat oil in a frying pan and briskly seal the rolls on all sides until golden brown.

7. 7

   Add the tomatoes, stock and tomato juice to the pan, stirring well to mix.

8. 8

   Season with salt and pepper cover and cook on a moderate heat for 20 minutes.

9. 9

   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.

10. 10

    Cut the rolls into slices and serve on the tomato sauce.

No additional tips available.