Braised Kitten With Black Olives And Roasted Vegetables

Puppy or young monkey may be substituted for the Kitten. Do not use olives
preserved in vinegar, but ones kept in olive oil or water.

  - 2 Kittens, about 2 lbs. each, boned to make about 1 lbs. each
  - 1/4 c. olive oil, plus extra as needed
  - salt and pepper to taste
  - 1 tbsp. chopped fresh rosemary
  - 1 c. coarsely chopped carrots
  - 1 c. coarsely chopped celery
  - 1 c. coarsely chopped onion
  - 1/2 head (2 oz.) garlic
  - 3 tbsps. tomato paste
  - 4 c. chicken broth (or 2 c. chicken broth plus 2 c. red wine)
  - 1/2 c. pitted black olives, cut into quarters

Lay the boned Kitten on a clean surface, skin side down.
Divide the stuffing (see recipe inside) and spread half on each piece
of Kitten. Carefully roll to enclose the stuffing and tie with
butchers string. Rub a little olive oil over the Kitten.
Season with salt, pepper, and rosemary. Preheat oven to 350 degrees. In
a roasting pan, heat 1/4 c. olive oil. Brown the Kitten,
turning to brown on all sides. Add coarsely chopped vegetables and
garlic when Kitten is almost browned and stir to coat well
with oil. Stir in tomato paste and deglaze the pan with chicken stock.
Reduce the liquid by half. Season with salt and pepper. Cover and
braise in oven until meat is tender, about 1 hour and 45 minutes.

--
Alan Erskine
alanerskine@optusnet.com.au
Cat the other white meat for the Australian people!