Serves 2<\/strong><\/p>\n Ingredients:<\/strong> Method:<\/strong><\/p>\n In a large casserole dish drizzle a good ‘glug’ of oil and add the onion and garlic. Then cook until softened, add the rabbit and brown the rabbit pieces all over.<\/p>\n Once the rabbit has browned, add the olives, thyme, wine, tomatoes, and season very well. Bring to the boil and place the lid over the pot. Then transfer to a preheated oven on 180c and cook for 1.5 hours, checking and stirring regularly.<\/p>\n Serve with mashed potatoes or crusty bread.<\/p>","protected":false},"excerpt":{"rendered":" I love this dish and the leftover rabbit. I shred the meat off the bones the next day and make mini rabbit pie. This is a great accompaniment to rosti. Serves 2 Ingredients: 1 […]<\/p>\n","protected":false},"author":6,"featured_media":16420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[250,231],"tags":[],"geo_market":[],"class_list":["post-32489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-afternoons","category-show"],"acf":[],"yoast_head":"\n
\n\t1 rabbit – cut into 4
\n\t1 onion – finely diced
\n\t2 cloves garlic – diced
\n\t200 gms black olives – pitted
\n\t1\/2 cup red wine
\n\t2 tins tomatoes – crushed
\n\t4 sprigs thyme
\n\t‘glug’ olive oil
\n\t‘pinch’ salt and pepper<\/p>\n