Rabbit casserole with tomato and rosemary

Method

1. Heat the oil in a flameproof casserole or heavy-based saucepan over a medium-high heat. Add the rabbit, in batches, and brown all over. Remove with a slotted spoon and set aside. Add the bacon to the pan and fry for 2-3 minutes, until well coloured. Add the garlic and brown slightly, then add the onions and cook for 1-2 minutes. Add the rosemary and red wine, allowing the wine to bubble up for a couple of minutes, then return the rabbit to the pot. Stir well and reduce the heat to a simmer.
2. Squish the tomatoes through a colander into a bowl. Add the pulp and the juices to the casserole and stir through. Add the stock to almost cover the meat, cover with a lid and simmer gently for about 1½ – 2 hours (if the rabbit is wild, it will take a bit longer). Check the meat – you want it to be tender, like cooked chicken. Cook for a little longer if necessary.
3. Stir the butter into the stew and season to taste. Serve with rice, mash or, to be truly ardent, a soft, buttery spoonful of polenta.