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1
Place the rabbit in a bowl.
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2
Combine one cup of the wine with the thyme, rosemary, one clove garlic, shallots, salt and pepper, pour over the rabbit and allow to marinate overnight.
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3
Preheat the oven to 350 degrees.
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4
Heat the olive oil in a heavy casserole.
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5
Cut one of the carrots into thick slices and stir in with the sliced onion.
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6
When the vegetables begin to color, stir in the remaining garlic.
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7
Drain the rabbit pieces and reserve the marinade.
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8
Pat the rabbit pieces dry on paper towels and add them to the casserole.
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9
Stir them around for a few minutes, then strain the marinade into the casserole.
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10
Add three tablespoons of the Cognac.
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11
Bring to a simmer, cover and place in the oven to braise for 1 hour 15 minutes, until the rabbit is tender.
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12
Allow to cool to room temperature in the casserole.
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13
Remove the meat from the bones, keeping it in chunks.
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14
Season with salt and pepper to taste, sprinkle with vinegar and toss with the tarragon leaves.
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15
Cut the remaining four carrots into quarters lengthwise, and then into 1-inch pieces.
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16
Place the carrots and pearl onions in a saucepan with the chicken stock and simmer about eight minutes, until just tender.
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17
Remove vegetables from the pan with a slotted spoon and mix gently with the rabbit.
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18
Reserve the stock, covered.
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19
Soften the gelatin in water, then dissolve in the hot reserved stock.
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20
Stir in the remaining white wine and Cognac.
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21
Taste for seasoning and add salt if necessary.
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22
Pour the sauce over the rabbit and vegetables, mix gently and then transfer to a 5- to 6-cup terrine or glass bowl.
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23
Refrigerate until set.
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24
Serve as a first course or luncheon dish with a small salad such as mache in vinaigrette dressing.
