Rabbit with rosemary & olives

You may need two rabbits to make up the required weight for this dish.

Ingredients

½ cup	Flour, for dusting
1 ⅓ kgs	Rabbits, wild (Main)
2 Tbsp	Sage leaves, purple, finely chopped
2	Shallots, diced
4 Tbsp	Olive oil
2 Tbsp	Fresh rosemary, finely chopped
12	Black olives, pitted
4 cloves	Garlic, crushed
¾ cup	Orange juice
400 g	Canned tomatoes, in juice, chopped
¾ cup	Chicken stock
1	Salt & freshly ground pepper, to season

Directions

1. Preheat the oven to 160degC. Cut the rabbit into 6 pieces. Dust with flour.
2. Heat a little of the oil in a heavy casserole dish suitable for the oven. Saute the rabbit in batches, until golden. Remove to one side.
3. Heat a little more oil and saute the shallots for 1-2 minutes. Then add the herbs, olives and garlic. Return the rabbit to the pan and add the orange juice. Simmer for 1-2 minutes, then add the stock, tomatoes and the juice. Season. Cover and cook for two hours or until the rabbit is tender.
4. The juices may be thickened with 2 tbsp of flour mashed together with equal amounts of butter. Gradually stir into the casserole juices and cook for a few minutes, until thick. Excellent served on creamy polenta.