Lovely rabbit stew.

1. Heat the oil in a 12-inch skillet over medium-high heat.

2. 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.

3. Transfer to a warm plate and set aside

4, Pour off all but reserve 1 tbsp of oil from the pan.

5. Add onion to the pan and saute until tender, about 3-4 min.

6. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan.

7. Turn heat to high and reduce by half, about 3 min.

8. 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 min.

9. Remove rabbit from liquid and serve alongside the hot buttered rice.

10. Ladle the sauce on top and garnish with fresh chopped parsley.

Enjoy!