Basque Rabbit Stew
Rinse the peppers and cut into quarters. Remove seeds and cut into small bite-size pieces. Peel the onions and the garlic. Slice the onion and finely chop the garlic. Rinse the rabbit and pat dry. Cut the rabbit into twelve pieces and season with salt and pepper. Preheat butter in a large pot or Dutch oven on the stove until hot and foamy. Dust rabbit pieces with flour and sear on either side until golden brown.
Add the peppers, onions, and garlic, and saute briefly until the garlic is fragrant. Deglaze with the wine. Add the tomatoes, stock, salt and pepper, and simmer for 45-60 minutes over medium heat. Taste for seasoning and adjust if necessary. Serve immediately.