2 saddles rabbit (hipps?)
 salt and pepper
 3 clove of garlic chopped
 1/2 cup tomato juice
 1/2 chopped rosemary
 3 tsbps chopped olives
 3 large tomatoes peeled, seeded and chooped
 1/2 cup chicken stock
 2 tbsps oilve oil
 
      Remove the bones from meat, taking care not to pierce the meat,
 sprinkle the inside of meat with the rosemary, salt, pepper. Mix together
 the chopped garlic and the olives. Spread this stuffing down the centre of
 each saddle.  Roll up the meat, taking  care to roll tightly and neatly.
 Secure the 2 rolls of stuffed meat with thin kitchin string. Heat oil  in
 a frying pan and briskly seal the rolls on all sides until golden brown.
 Add the tomatoes, stock and tomato juice to the pan, stirring well to mix.
 Season with salt and pepper cover and cook on a moderate heat for 20
 minutes.  Check the level of the liquid in the pan frequently, stirring
 and shaking  the ingredients from time to time, after 20 minutes remove
 the rolls  to a hot plate and allow the remaining sauce to reduce and
 thicken.  Cut the rolls into slices and serve on the tomato sauce.

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