First things first.... fire up the trusty WFO and let it settle to ~180ºC.

Joint each rabbit into 6 pieces of ~equal size (or ask your local butcher to do this for you). Season the flour with a little salt and pepper and then lightly dust the rabbit.

Add oil to a deep pan and cook the rabbit on all sides until golden brown using a medium heat . Transfer the rabbit to a suitable baking dish - I used a medium sized camp Dutch oven for this.

Lightly fry off the onion and garlic in the same pan that the rabbit was cooked in, adding a little more oil if required.

Except for the parsley, add the remaining ingredients to the pan and simmer until the volume is reduced by a third to half, stirring occasionally. Crush the tomatoes as you stir, and season to taste.

Add the sauce to the baking dish, ensuring all pieces of rabbit are liberally coated.

Cook in the WFO with the lid on for approximately 1 hour and 15 minutes, or until the rabbit is tender.

Sprinkle with parsley and serve immediately.

Enjoy with seasonal vegetables, crusty bread or just a glass of wine.