Cut the rabbit into small pieces, cutting the bones in the joints. In principle, there is so little meat on the back that it can be put on the broth.
Peel and finely chop the onion, pepper, and garlic. In tomatoes, remove the seeds from the liquid. Chop the tomatoes finely.
Pour flour into a bowl, season with salt and pepper. Preheat the butter in a pan with the addition of olive oil. Roll each piece of rabbit in a flour mixture, shaking off excess.
Fry the rabbit pieces over medium heat in oil until golden brown on all sides, turning over a couple of times. Add onion and garlic, mix and fry until onion soft for 5 minutes. Do not let the onion fry too much.
Pour in the wine, increase the heat to maximum, evaporate the wine slightly, about 1/4. Often turn the rabbit into wine while stirring the onions. Add the tomatoes, season the oregano, salt and pepper. Bring to a boil, reduce heat to a minimum and simmer the rabbit in wine under a lid until the meat is absolutely soft, about 1.5 hours. Serve hot.