If using a whole rabbit: divide the rabbit into 5-6 smaller pieces. I usually cut off the legs, then remove the rib cage and divide the saddle. A sharp butchers knife works best for this. See the video in my post for a visual.

Heat 1 tablespoon of olive oil in a skillet over medium heat and fry the rabbit pieces on both sides, just until golden.  Remove from the skillet and set aside.

In a soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent. Add the garlic and cook about 30 seconds, stirring constantly.

Add 2 tablespoons of butter. When it has melted add the flour and stir it in with the onions and garlic, cooking about a minute. 

Add the vegetable broth, tomato sauce, red wine, potatoes, carrots, herbs, salt and pepper. Mix well.

Add the rabbit pieces and nestle them at the bottom of the pot.

Bring to a boil, then cover and reduce to a simmer. Cook on low or medium-low heat for 1 hour 30 minutes. The temperature will vary according to your stove, you want the heat just high enough to keep the stew at a steady simmer.

Stir the stew a couple times during the cooking time. If the liquid reduces too rapidly, add vegetable broth 1/2 a cup at a time. You want the rabbit to be just covered by the liquid.

Remove the cover and add the last tablespoon of butter, stirring until it has melted. Simmer an additional 30 minutes until the liquid has reduced and has a thicker, more stew-like texture. The rabbit meat is done when it flakes off the bone when you test it with a fork.

Taste the stew and add salt/pepper as needed. Serve.