If possible, have the dealer already chop the rabbit into several pieces. Wash the rabbit pieces and pat dry with kitchen paper, season with salt, pepper and tarragon, roll lightly in flour and fry all over in hot oil. Continue roasting in the oven preheated to 180 °C for about an hour, basting as often as possible with plenty of chicken stock (there should always be a thumb’s breadth of liquid in the roasting pan). In the meantime, peel the scallions and remove the greens. Roughly dice or slice the remaining vegetables and poach everything in lightly simmering vinegar water with the indicated aromatics until firm to the bite. 5 minutes before the end of cooking, mix the drained vegetables with the rabbit parts, put butter flakes on top and fry for a short time more. Serve the finished rabbit hot in the casserole, sprinkled with horseradish and chives. Serve with roasted or salted potatoes.
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