Ingredients
- Front and back legs from 1 rabbit
- 3 T olive oil
- 2 c. red wine
- 1 c. chicken stock
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 c. canned San Marzano tomatoes, diced
- 1 t. minced garlic
- salt & pepper to taste
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