- 2 tbsp olive oil
- ½ onion, peeled, chopped
- 2 rashers smoked bacon, chopped
- 2 rabbit legs, bone removed, chopped
- pinch ground cinnamon
- pinch cayenne pepper
- ½ chicken stock cube, crumbled
- 1 tbsp tomato purée
- 2 tomatoes, chopped
- 25g/1oz pitted black olives, chopped
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- 3 slices black pudding
- 1 tbsp chopped fresh flatleaf parsley, to serve
- Heat half the oil in a frying pan and fry the onion for 2-3 minutes, or until softened. Add the bacon and chopped rabbit meat and fry for a further 2-3 minutes, or until golden-brown.
- Add the spices, stock cube, tomato purée, tomatoes, olives and herbs and pour in 50ml/2fl oz water. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the rabbit is cooked through. Season, to taste, with salt and freshly ground black pepper.
- Heat the remaining oil in a frying pan and fry the black pudding slices for 1-2 minutes on each side, or until crisp and cooked through.
- To serve, spoon the rabbit stew into a bowl, top with the black pudding slices and sprinkle over the chopped parsley.