Technical Stages :

• Cut the rabbit in 12 pieces.
• Mix the flour, salt, tarragon and pepper. Add the pieces of rabbit, mix well and let sit at room temperature for 30 minutes.
• Melt the butter in a large pan or a skillet, add the oil and brown over medium heat the rabbit, gently turning the pieces with a wooden spoon. When golden all over, add half of the wine and cover. Lower the temperature and cook over low heat for 30 to 45 more minutes (until tender).
• Transfer the rabbit into a warm service dish.
• Pour the remaining wine into the pan. Increase the heat. Add a bit more tarragon and the chopped parsley. Bring to a boil and pour this sauce over the rabbit.