Instructions: Shake the rabbit pieces in a bag with flour, salt, and pepper. In a casserole dish saute the pieces in oil until golden-brown. Add the onions, green pepper, celery, and parsley. Saute for 2 minutes. Add the wine, oregano, mace, cloves, and cover, and simmer for 10 to 15 minutes until meat is tender.

In a separate pan, saute the mushrooms in butter for a few minutes, add the tomato sauce. Stir together with the sliced olives. Add this mixture to the rabbit pan and serve.

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