In a skillet heat the butter and cooking oil over moderate heat and add the rabbit pieces. Cook until browned, turning frequently. Reduce the heat to low. Season with salt and pepper. Scatter the shallots over the rabbit pieces. Cover, and cook for 20 minutes. Stir in the lemon juice and the chicken stock. Bring to a boil over high heat and cook until reduced by half, about 10 minutes. Transfer the rabbit pieces to a serving platter and pour over the cooking liquid. Sprinkle with the parsley before serving.
