taken from : http://www.guardian.co.uk/lifeandstyle/ ... on-recipes. Has pics so go check it out. 
Rabbit with Tarragon
Some new potatoes are called for here. Steamed in their skins, no butter. Serves 3.
2 medium-sized onions
60g butter
80g fennel
3 tbsp flour
600g wild rabbit (2 x half-rabbit portions)
125ml white wine or white vermouth
300ml stock
15g (a medium-sized bunch) tarragon
100ml cream
Peel and roughly chop the onions. Melt half of the butter in a casserole and add the onions. Leave them to cook on a low to moderate heat until the onions are soft but not coloured. They will need a stir now and again.
Slice the fennel thinly, reserving the fronds, and add 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 seasoned flour. Melt the remaining butter in a shallow pan, then 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 fried the rabbit, bring to the boil and stir to dissolve any remains from the rabbit on the pan. Tip into the casserole with the stock.
Remove the leaves from the tarragon and chop half of it. Stir into the onions then partially cover with a lid and leave to simmer gently for an hour over a low to moderate heat. Stir occasionally.
When the rabbit is tender – it should come away from the bone with a good tug – stir in the cream, fennel tops and the remaining tarragon. Check the seasoning, adding more salt as you think fit, then serve.
A salad of radishes and spring onions
I sometimes add cucumber, increasing this salad's refreshing quality. A small one, peeled, halved and its seeds removed with a teaspoon, is enough for the quantity below. Radish seedlings are just one of the sprouted seeds available. Serves 3.
a bunch of radishes
2 tbsp lemon juice, plus a little more
6 slim spring onions
100g fennel
4 tbsp olive oil
1 tsp capers, rinsed
8 mint leaves
2 handfuls sprouted radish seeds or mung beans
Trim the radishes, discarding the green top and long tails. Slice finely and put them in a bowl. Squeeze over a little lemon juice.
Remove and discard the toughest green shoots from the spring onions, finely slice the rest and add to the radishes. Thinly slice the fennel, reserving its fronds, and add to the radishes.
Make the dressing. Put a large pinch of salt into a small bowl then add 2 tbsp of lemon juice. Stir in 4 tbsp of olive oil, the reserved fennel fronds, capers and mint leaves, torn into small pieces. Toss gently, scatter the radish seedlings or sprouting mung beans on top. Serve with the rabbit.
Rabbit with Tarragon
Some new potatoes are called for here. Steamed in their skins, no butter. Serves 3.
2 medium-sized onions
60g butter
80g fennel
3 tbsp flour
600g wild rabbit (2 x half-rabbit portions)
125ml white wine or white vermouth
300ml stock
15g (a medium-sized bunch) tarragon
100ml cream
Peel and roughly chop the onions. Melt half of the butter in a casserole and add the onions. Leave them to cook on a low to moderate heat until the onions are soft but not coloured. They will need a stir now and again.
Slice the fennel thinly, reserving the fronds, and add 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 seasoned flour. Melt the remaining butter in a shallow pan, then 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 fried the rabbit, bring to the boil and stir to dissolve any remains from the rabbit on the pan. Tip into the casserole with the stock.
Remove the leaves from the tarragon and chop half of it. Stir into the onions then partially cover with a lid and leave to simmer gently for an hour over a low to moderate heat. Stir occasionally.
When the rabbit is tender – it should come away from the bone with a good tug – stir in the cream, fennel tops and the remaining tarragon. Check the seasoning, adding more salt as you think fit, then serve.
A salad of radishes and spring onions
I sometimes add cucumber, increasing this salad's refreshing quality. A small one, peeled, halved and its seeds removed with a teaspoon, is enough for the quantity below. Radish seedlings are just one of the sprouted seeds available. Serves 3.
a bunch of radishes
2 tbsp lemon juice, plus a little more
6 slim spring onions
100g fennel
4 tbsp olive oil
1 tsp capers, rinsed
8 mint leaves
2 handfuls sprouted radish seeds or mung beans
Trim the radishes, discarding the green top and long tails. Slice finely and put them in a bowl. Squeeze over a little lemon juice.
Remove and discard the toughest green shoots from the spring onions, finely slice the rest and add to the radishes. Thinly slice the fennel, reserving its fronds, and add to the radishes.
Make the dressing. Put a large pinch of salt into a small bowl then add 2 tbsp of lemon juice. Stir in 4 tbsp of olive oil, the reserved fennel fronds, capers and mint leaves, torn into small pieces. Toss gently, scatter the radish seedlings or sprouting mung beans on top. Serve with the rabbit.
