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1/4 cup Olive oil
1 Wild rabbit -- cut up
1 medium Onion -- chopped
2 Shallots -- finely chopped
1 can Stewed tomatoes -- undrained
1/2 cup Red wine
1 1/2 cups Sliced fresh mushrooms
2 medium Carrots -- sliced
2 tablespoons Brandy
2 tablespoons Snipped fresh parsley
1 teaspoon Dried oregano leaves
1 teaspoon Dried rosemary leaves
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
In Dutch oven, heat oil over medium-high heat. Add rabbit pieces and brown on all sides. Remove rabbit with slotted spoon and set aside. Add onion and shallots to oil. Cook and stir over medium heat until tender. Add browned rabbit pieces and remaining ingredients. Mix well and cook over medium heat until rabbit is tender (about 1 hour).
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