Remove skins from rabbit and cut into portion pieces. Season the belly flaps with salt and pepper, roll them up and pin them together with a wooden skewer.
Season the rabbit pieces with salt and pepper and brown them lightly in the butter. Cover the saucepan with a lid and sauté for 20 to 25 minutes at about 180 °C in the oven.
In the meantime, peel the tomatoes, remove the seeds and cut into small cubes. Clean the mushrooms and cut them into fine slices.
Remove the rabbit from the pot and keep warm. Deglaze the pan with the white wine and cook. Add the tomatoes and mushrooms and cook for a few minutes. Season strongly with salt and freshly ground pepper and pour over the rabbit parts form.
Sprinkle generously with chopped parsley.
Serve with baked potatoes, which is difficult because the meat is in the stove, or long-grain rice.
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