60 g butter
80 g fennel, thinly sliced
3 tbsp plain flour
125 ml white wine
rabbit joints, approximately 600g in total
300 ml rabbit, chicken or vegetable stock
15 g tarragon leaves, half of the leaves chopped and half left whole
Melt half the butter in a casserole dish and add the onions. Leave them to cook on a low to moderate heat until soft but not coloured. They will need a stir now and again. Add the fennel to the onions.
Put the flour in a plastic bag, season with salt and pepper, then add the rabbit pieces. Shake the bag gently to coat the rabbit in the seasoned flour.
Melt the remaining butter in a shallow pan, add the rabbit and leave to colour lightly on both sides.
Transfer the rabbit to the onions and fennel. Pour the wine or vermouth into the pan in which you have fried the rabbit, bring to the boil and stir to dissolve any remains from the rabbit on the base of the pan. Tip into the casserole with the stock. Stir the chopped tarragon into the casserole, then partially cover with a lid and leave to simmer gently for an hour over a low to moderate heat, stirring occasionally.
When the rabbit is tender – it should come away from the bone with a good tug – stir in the cream and the remaining tarragon. Check the seasoning, adding more salt as you think fit, then serve.