Coniglio con Olive Nere

• 3 lb/1.4 kg rabbit washed & cut into pieces
• 2 cloves garlic

Remove skin from the garlic cloves and slash each clove halfway through. Heat the oil and butter or margarine in a large sauce pan or fire-proof casserole. Add the garlic and rabbit & brown on all sides over a medium heat. When brown add the wine, turn up the heat & let it evaporate. Then lower the heat, add the tomato paste and stock, cover and cook over a medium heat for 15 minutes. S