Roasted Rabbit with Tomatoes and Herbs

Rinse the rabbit, pat dry and cut into 6-8 pieces. Season 4 tablespoons olive oil with salt and pepper. Peel the garlic and mince. Rinse the tarragon, shake dry, pluck the leaves and chop finely. Mix the tarragon and garlic with the oil and use to coat the rabbit. Blanch the cherry tomatoes and peel. Pee the shallot. Heat the remaining olive oil in a large roasting pan and sear the rabbit pieces on all sides. Add the shallots and sauté briefly. Add the wine and transfer to the oven to roast for 40-50 minutes, turning occasionally. Around 15 minutes before the end of the cooking time, add the tomatoes and season with salt and pepper. Serve garnished with fresh herbs.