Hunter's Rabbit

2 (1 lb) rabbits, quartered

1/4 cup flour

2 tbsp olive oil

1 1/2 tsp salt

1/4 tsp pepper

1 1/2 cups dry white wine

1 1/2 cups water

1 clove garlic

1 large onion, sliced

1/2 lb sliced mushrooms

2 large tomatoes, peeled and sliced

Coat rabbits with flour. Heat oil in a large skillet; brown meat well on all sides. Sprinkle with salt

and pepper; add wine and water. Bring to a boil; add garlic and onion. Cover; simmer for 30

minutes. Stir in mushrooms and tomatoes; cover; simmer for 30 minutes longer, or until meat is

tender. Discard garlic before serving.