Braised rabbit, olive and tomato

Braised rabbit, olive and tomato. Photo / Babiche Martens

Makes 4

2 Tbs olive oil
600g rabbit meat, diced
1 small onion, finely diced
2 cloves garlic, chopped
2 rashers of bacon, diced
3 tsp rosemary, finely chopped
2 Tbs plain flour
12 kalamata olives, stones removed
1 Tbs tomato paste
1 tin of tomatoes, chopped
1/2 cup red wine
1/2 cup chicken stock
Salt and pepper
Puff pastry
Egg wash

1 Heat a large pan, add the oil then brown the meat. Remove. Add the onion, garlic, bacon and rosemary and cook for 5 minutes. Sprinkle over the flour and stir for a minute. Return the meat to the pan.

2 Add the olives, tomato paste, tinned tomatoes, wine and stock. Gently simmer for 30 minutes, stirring occasionally. Taste for seasoning then remove from the heat and let cool.

3 Preheat oven to 200C. Spoon the filling into 4 bowls. Cover each with pastry, seal the edges and brush well with the egg wash. Cut a slit in the top of each and bake for 30 minutes or until golden.