Braised Rabbit with Mustard Sauce
Season rabbit legs with salt and pepper.
Peel and chop shallots. Peel garlic and chop finely.
Heat butter and olive oil in a roasting pan and brown meat on all sides. Add shallots and garlic to the pan and saute for a few minutes. Add vermouth and half of stock, season with salt, pepper and thyme. Braise, covered, in preheated oven at 180°C (approximatley 350°F) for about 40 minutes. Add tarragon, bay leaves and remaining stock and turn over rabbit legs halfway through cooking. Add mustard and season with salt and pepper. Serve.