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"With New Zealand cuisine being influenced by the European immigrants, this dish has always been a popular one. Rabbits were introduced into New Zealand as a food source from Europe by the settlers and like in many countries they took over and are now considered a pest".

Ingredients

1 pc rabbit (cut into portions)
500 gm whole peeled tomatoes(tinned)
4 pc garlic cloves
3 pc sage leaves
2 pc bay leaf
1 pc rosemary sprig
sq olive oil
300 ml dry white wine
2 tbs pine nuts

Method

• In a frying pan, heat some oil over medium heat; add whole bay leaves, rosemary, sage and sliced garlic cloves and stir until the garlic is golden

• Remove the herbs and garlic to a small dish and set aside

• Increase the heat to high and add rabbit (dusted in flour); sauté until golden

• Add the wine and season with pepper, nutmeg and salt; let simmer for 1 minute, (scraping any browned bits from the bottom of the pan with a wooden spoon)

• Stir in the chopped tomatoes, herbs and garlic, and pine nuts

• Reduce the heat to low, cover the pan and gently simmer the stew for 20 to 30 minutes, or until the rabbit pieces are no longer pink in the centre

• If the sauce is thin, transfer the meat to a serving dish and cover to keep warm

• Simmer the remaining sauce over high heat until it is slightly thickened; remove and discard the bay leaves and replace the rabbit

Enjoy and bon appetit . . . . .