Rabbit Sauté - serves 6

3 tbsp olive oil
2 rabbits, cut into serving pieces
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.