Olive-Stuffed Rabbit Meat
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rabbit
|
*
|
| 3 | clove |
garlic cloves
chopped |
|
| ½ | cup |
tomato juice
|
|
| ½ | chopped |
rosemary leaves
|
*
|
| 3 | tablespoons |
olives
chopped |
*
|
| 3 | large |
beefsteak tomatoes
chopped |
*
|
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rabbit
|
*
|
| 3 | clove |
garlic cloves
chopped |
|
| 118 | ml |
tomato juice
|
|
| 0.5 | chopped |
rosemary leaves
|
*
|
| 45 | ml |
olives
chopped |
*
|
| 3 | large |
beefsteak tomatoes
chopped |
*
|
| 118 | ml |
chicken broth
|
|
Directions
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.
