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Rabbit Stew with Olives and Rosemary
Ingredients
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Two 3-pound rabbits, each cut into 10 pieces (see Note)
  • Salt and freshly ground pepper
  • 1 cup dry red wine
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons tomato paste
  • 4 rosemary sprigs, tied into 2 bundles with kitchen string
  • 4 cups chicken stock or low-sodium broth
  • ½ pound Niçoise olives (1 ½ cups)
Steps
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