Rabbit Stew With Tomatoes And Green Olives

• 2 rabbits, cut in pieces
• Coarse salt and freshly ground pepper to taste
• 2 to 3 tablespoons peanut or vegetable oil
• 2 cloves garlic, minced
• 3 carrots, sliced
• 1 medium onion, chopped
• 2 tablespoon fresh rosemary leaves
• 1 cup white wine
• 2 cups chicken stock
• 1 16-ounce can plum tomatoes, chopped, with juice
• 1/2 pound green nicois olives, pitted (preferably picholine)

1. Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper.
2. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides.
3. Remove them to a bowl or large platter with a slotted spoon.
4. Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
5. Return the rabbit pieces to the casserole.
6. Add wine and bring it to a boil, scraping up the cooking juice.
7. Add chicken stock, tomatoes and olives and stir well.
8. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender.
9. If more liquid is needed, add a little chicken stock or water during cooking.
10. Correct seasoning and serve.

rabbits, salt, peanut, garlic, carrots, onion, rosemary, white wine, chicken stock, tomatoes, green nicois olives

Taken from cooking.nytimes.com/recipes/7079 (may not work)