ProvençAl Rabbit Stew

• 6 rabbit legs
• 4 9/16 cups carrots peeled and chopped into small cubes
• 3 onions peeled and cut into eighths
• 1 clove garlic peeled and finely chopped
• 2 tablespoons olive oil
• 2 tablespoons herbes de provence dried
• 2 bay leaves
• 3 5/8 cups chopped tomatoes
• 5/8 cup dry red wine
• 3 tablespoons tomato puree
• fresh thyme for garnish

1. Cut the rabbit meat from the bones. Preheat the oven to 400u0b0F. Heat the oil in an oven safe pan and fry the rabbit pieces. Add the herbs and season to taste. Add the onions, carrots, garlic and bay leaves and saute briefly. Pour in the red wine and tomatoes and stir in the tomato puree. Cover the pan and bake in the oven for about 1 hour. Serve sprinkled with thyme.

rabbit legs, carrots, onions, clove garlic, olive oil, herbes, bay leaves, tomatoes, red wine, tomato puree, thyme

Taken from www.yummly.com/recipe/Provencal-Rabbit-Stew-1409779 (may not work)