Joint the rabbit into small pieces and season. Melt the butter in a large shallow pan, add the rabbit and sauté over a high heat for about 10 minutes, until browned all over.
Set aside 2 sprigs of tarragon and add the leaves from the rest to the rabbit. Pour in the wine and simmer for a few minutes, then add the water, cover and simmer on a gentle heat for 15 minutes. Turn the rabbit pi