1/4 cup extra-virgin olive oil
1 rabbit, cut into 8 pieces (about 3 1/4 pounds)
Salt and freshly ground black pepper
5 cloves garlic, minced
1 pound tomatoes, chopped, with seeds and juices (about 2 1/2 cups)
1 1/3 cups dry white wine
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 lemon, cut into thin round slices
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