Honey Rabbit With Vegetables

Preparation:

Preparation: In a saucepan, heat the butter with the honey and brown the rabbit cut into pieces. When they have browned, add salt and pepper, remove them and keep them warm. Deglaze the cooking juices by pouring in the vinegar and let it evaporate over low heat. Meanwhile, boil the vegetables separately for 5 minutes. Return the rabbit to the pan, add the vegetables and a little chopped tarragon. Cover, put the container in a preheated oven at 200 degrees for about three quarters of an hour. Accompanying wines: Oltrepò Pavese Buttafuoco DOC, Aprilia Merlot DOC, Melissa Rosso DOC.