4 cloves garlic (crushed and minced) or more to taste
3/ cups fresh mushrooms (coarsely chopped)
2 cans diced tomatoes (14.5 ounces each)
2 red bell peppers (seeded and cut into 1-inch pieces)
1 bay leaf.
1 can be sliced black olives (4 ounces)
Place flour, salt, ½ tablespoon thyme, and pepper into a food grade disposable bag and work with your hands to combine.
Shake rabbit pieces in the flour mixture one piece at a time. In a large skillet over high heat using the olive oil cook rabbit until nicely browned on both sides; set aside on a platter.
Reduce heat to medium, add the onion and cook for about 1 minute. Add the garlic, mushrooms and pepper pieces and continue cooking for about 2 more minutes. Stir in the other ½ tablespoon of thyme and the rosemary. Add the wine to the skillet and using a spoon scrap any dripping from the bottom of the pan. Continue cooking until wine is reduced to about in half. (about 1 minute)
Reduce heat to low – place the rabbit pieces back into the pan and pour the diced tomatoes over the top. Add the bay leaf, cover, and cook until rabbit is tender. (domestic rabbit meat 35 minutes – wild may take longer depending on the rabbit)
remove rabbit to a serving platter, add the olives, and continue cooking the sauce until the sauce starts to thicken. (about in half)