2 tablespoons olive oil
1 fat rabbit, cut into 6 pieces
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat.
Pat rabbit sections dry with a paper towel and season with salt and pepper. Brown the rabbit, meat-side down first, and turning once, about 3 minutes on each side. Transfer to a warm plate and set aside
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, about 3-4 minutes.
Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan.
Turn heat to high and reduce by half, about 3 minutes.
Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the meat back into the pan.Cover and cook on medium-low heat for 30-35 minutes.
Remove rabbit from liquid and serve alongside the hot buttered rice.
Ladle the sauce on top and garnish with fresh chopped parsley.