Rabbit Saute
2 rabbits, cut into serving pieces
3 tbs. olive oil
4 cloves garlic, minced
2 large onions, minced
1 cup white wine
2 16-oz tomato paste
1 tsp. thyme
4 bay leaves
1 tsp. sweet basil, rubbed
1 tsp. dry parsley
1 can black olives
Heat olive oil in large skillet and brown rabbit, garlic, and onions.
Remove rabbit and drain on paper towel. Pour in wine and bring to a boil.
Add tomato sauce, thyme, bay leaves, sweet basil and parsley.
Stir well; return to skillet. Cover and simmer 30 minutes.
Add olives and simmer 10 additional minutes.
Serve over a bed of rice.
Yield : 6 Servings
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