Ever cooked rabbit before? 🐇 I have, and every time I’m reminded how incredibly tender it becomes after a slow braise. This Lapin au Vinaigre is my take on the French classic Poulet au Vinaigre, with white wine, vinegar, shallots, fresh herbs, and a splash of cream creating the dreamiest sauce. For this recipe, I used rabbit from naturalstaterabbit—100% all-natural, raised with care on U.S. farms and rooted in tradition and heritage. I hope this recipe inspires you to give rabbit a try! 🤍 Rabbit in a Creamy White Wine & Vinegar Sauce Serves: 4 Prep time: 20 min Cook time: 1 hour and 15 minutes Ingredients * 4 rabbit hind quarters * 2 tbsp neutral oil * 2 tbsp butter * 2–3 shallots, finely diced * 2 garlic cloves, minced * 1 tbsp tomato paste * 1 tbsp fresh thyme leaves * 2 tbsp chopped fresh tarragon, plus more for garnish * ½ cup red wine vinegar * 1 cup dry white wine * 1 cup chicken broth * ½ cup heavy cream * 1 tsp kosher salt * ¼ tsp freshly ground black pepper Instructio...