Wash the rabbit and cut the meat in serving pieces. Cut off first the front and back legs, cut through the spine to separate it and ten cut in another half to get four pieces from the back. In total you will have 8 pieces.
In a shallow plate add flour and season it with salt and freshly ground pepper. Coat each rabbit piece with this flour mixture.
In a large cast iron pot, reheat olive oil on medium- high heat and brown the meat on all sides until golden brown.
When the rabbit is browned well from all sides, add 2 tbsp of butter and garlic slices, crushed tomatoes, herbs. Cover and cook gently for 1 hour or until the rabbit meat will fall off the bone.
Remove the lid and check for doneness. If the meat is already falling off the bone, Add 1 cup of cream and stir, then add wine and let simmer for another 10 minutes.
Optional: Turn off the heat, fish out the rabbit pieces and let the cool on a baking sheet. Pull all the meat off the bones and return the meat to the stew. This makes the stew much more enjoyable, but if you don’t mind fighting with the bones, leave the rabbit pieces with the bones.
The meat will be soft and juicy with rich creamy sauce. You can accompany this rabbit stew with pitta bread, over rice or good homemade pasta.