Rabbit in Tarragon Sauce

Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.

Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Working in batches, brown the rabbit pieces on all sides until golden, approximately 3–4 minutes per side, then transfer to a plate.

In the same pan, add the chopped onion, carrot, and celery, stirring frequently until softened and the onion begins to turn translucent, about 5 minutes.

Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to create a light roux and eliminate any raw flour taste.

Pour in the sherry, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the sherry reduce slightly for about 2 minutes.

Add the chicken broth and tarragon, stirring to combine. Return the rabbit pieces to the pan along with any accumulated juices.

Bring the liquid to a gentle simmer, then reduce heat to low, cover, and braise for 40–45 minutes until the rabbit is tender and cooked through.

Stir the heavy whipping cream and Dijon mustard together in a small bowl until smooth, then temper by slowly whisking in 3–4 tablespoons of the hot braising liquid.

Remove the pan from heat and slowly stir the cream mixture into the braising liquid, combining gently to avoid breaking the rabbit meat.

Return the pan to low heat and warm through for 2–3 minutes, stirring occasionally; do not allow the sauce to boil or the cream may separate.

Taste and adjust seasoning with additional salt and pepper as needed. Garnish with minced parsley and serve directly from the pan or transfer to a serving dish.