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RABBIT CACCIATORE
3 tablespoons olive oil
1 3 1/4-pound frozen rabbit, thawed, cut into 8 pieces
5 garlic cloves, minced
1 pound tomatoes, chopped, with seeds and juices (about 2 1/2 cups)
1 1/3 cups dry white wine
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
Brown rabbit in oil over high heat, add garlic and sauté 1 minute. Add tomatoes and wine, bring to boil, scraping up any browned bits, reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes. Transfer rabbit pieces to plate. Add herbs to sauce in pot, simmer until slightly reduced, return rabbit to pot. Stir until heated through, and serve. Serves 4
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