Title: Baron of Rabbit with Roasted Tomatoes & Olive
Categories: Game Main
Yield: 4 Servings

SOURCE: AUSTRALIAN GOURMET E
2		Whole braised rabbits
STOCK
50		Olive oil
1		Onion, peeled and chopped
1		Carrot, peeled and chopped
1	tb	Balsamic vinegar
1/2	ts	Sugar
1		Bottle dry white wine
TO COOK AND SERVE
50		Olive oil
4		Roasted tomatoes, cut in quarters
12		Basil leaves
24		Roasted black olives
		Salt and pepper to taste

Cut the rabbits across at the point where the ribs end, and chop the forequarter into small pieces. Use these pieces for the stock and set the remaining pieces aside. To make the stock: heat the olive oil in a large pot and brown the chopped forequarter pieces, the chopped onion and carrot. Add the vinegar, sugar and wine, then bring the mixture to the boil and simmer until the liquid reduces and is syrupy. Add cold water to cover, then bring the liquid to the boil again and skim the surface. Reduce the heat and simmer, covered, for 1 to 2 hours. Strain the stock, then return to a clean pot and reduce the sauce by half. To cook the rabbits: place the reserved rabbit pieces on their backs in a baking tin and drizzle with the olive oil. Roast in a preheated 200oC oven for 15 minutes, then turn over and roast the other side for a further 10 minutes. Remove from the oven and leave to rest for 10 minutes. Cut the rabbits into eight pieces. Place the pieces into a ceramic pot or in individual hot pots, covering each portion with approximately 1 1/2 ladles of the sauce. Warm the rabbit in the oven until heated through, then divide the tomatoes, basil leaves and olives between each serving, return to the oven and warm for 10 minutes. Serve at once.

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