Preparation:

Wash rabbit, pat dry with paper towels; season with salt and pepper.  Heat olive oil and butter in a large pot or Dutch oven, add rabbit a few pieces at a time; brown well on all sides. Remove, set aside. Add onions and garlic; saute until golden brown, about 5 minutes. Add tomatoes, parsley, basil, salt and pepper to taste; bring to a boil.  Reduce heat and simmer, uncovered, 20 minutes. Return the rabbit along with the wine; simmer, covered, 45-50 minutes or until rabbit is tender. Taste and adjust seasoning; garnish with parsley, if desired. Serves 6-8.
Per Serving: 428 Calories (45.4% from fat); 21g Fat (6g Sat, 8g Mono, 3g Poly); 47g Protein; 9g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 502mg Sodium.  Food Exchanges: 6 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.