Baked rabbit with tomatoes and thyme (lactose free)

Ingredients

• 800 g Rabbit saddles, cut into pieces
• 400 g Plum tomatoes, diced
• 100 g Bacon, chopped
• 100 ml Chicken stock, low sodium
• 100 ml Red wine
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter, lactose free
• 4 pcs Garlic
• 2 sprig Thyme, fresh

Method

1. Preheat oven to 180°C.
2. Heat the oil in a flame-proof casserole over a medium-high heat.
3. Add the rabbit in batches, and brown all over. Remove with a slotted spoon then set aside.
4. Add the bacon to the pan then cook for 2-3 minutes, until well-coloured.
5. Add the garlic and brown slightly.
6. Add the thyme and red wine, allowing the wine to bubble up for a couple of minutes, then return the rabbit to the pot. Stir well then reduce the heat to a simmer.
7. Add the tomatoes to the casserole and stir through.
8. Add the stock to almost cover the meat, cover with a lid.
9. Transfer the rabbit into the oven and bake for 60 minutes.