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.
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