Serves 4

INGREDIENTS

7 tablespoons olive oil
1.25 kg/2/1/2 lb wild rabbit, cut into serving pieces
2 garlic cloves, chopped
1 rosemary sprig, chopped
200 ml/7 fl oz red wine
6-8 tablespoons Chicken Stock
2 tomatoes, skinned and mashed
250 g/8 oz black olives, halved and pitted
salt and pepper

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Rabbit with Rosemary

Heat the oil in a flameproof casserole, add the rabbit pieces and sprinkle with the garlic and rosemary.

Fry gently until the rabbit is browned on all sides, turning frequently.

Add the wine and salt and pepper to taste. Cover and simmer for 30 minutes, adding a little stock to moisten as necessary.

Add the tomatoes and olives and cook for a further 40 minutes until the rabbit is tender. Serve hot on a bed of tagliatelle.