7 tablespoons olive oil
1 x 2 1/2 pound rabbit, cleaned and cut into serving pieces
2 cloves garlic, peeled and chopped
1 rosemary sprig, chopped
1 cup red wine
Salt and freshly ground black pepper
7 tablespoons chicken stock
2 tomatoes, skinned and mashed
1 cup pitted ripe olives

Heat the oil in a flame-proof casserole, add the rabbit 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 if necessary. Add the tomatoes and olives and cook for a further 40 minutes until the rabbit is tender. Serve hot. makes 4 servings.

Recipe submitted by Anne.