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1
Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
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2
If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
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3
Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
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4
Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
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5
Season the rabbit with salt and pepper and dust with the flour.
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6
Add the rabbit and sear until golden brown on all sides, about 10 minutes.
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7
Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
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8
Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
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9
Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
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10
Remove and discard the parchment paper and bake 10 minutes more.
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11
Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
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12
Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
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13
Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
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14
Serve.
