Rabbit with Peppers, Onions and Vermouth Sauce
Preheat the oven to 180°C (approximately 350ºF).
Rub the rabbit pieces with salt and pepper.
Peel the shallot and cut lengthwise into slices. Peel the garlic and cut into slices. Peel the bell peppers with a peeler. Cut in half, remove seeds and ribs and cut lengthwise into strips.
Heat the butter in a roasting pan and brown the meat over medium heat. Add the garlic, tarragon and fennel seed and leave to cook briefly.
Pour in half of the Vermouth and add the pepper strips. Season with salt and pepper and add the chicken stock. Cover and braise for about 40 minutes in the oven. Gradually pour in the rest of the Vermouth as it's cooking. Turn the rabbit portions half way through cooking time.
Season the sauce with salt and pepper. Serve with noodles or mashed potato with garlic.