Rabbit Stew with Bell Peppers
Cut rabbits into 8 serving pieces, season with salt and pepper on all sides.
Peel onions and garlic cloves, halve onions and cut lengthwise into slices. Thinly slice garlic.
Rinse and halve peppers, remove seeds and ribs and cut lengthwise into finger-wide strips.
Heat butter and oil in a roasting pan and brown meat on all sides on medium heat. Add onions, garlic, tarragon and fennel seeds to the pan and saute briefly. Add vermouth and broth to the pan and simmer briefly. Arrange peppers around meat and season with salt and pepper.
Cover the pan and braise in preheated oven at 200°C (approximately 400°F) for about 40 minutes. Turn rabbit pieces once halfway through cooking. Season sauce with salt and pepper. If desired, serve with pasta or potato and garlic puree.