Wild rabbits which feed on the aromatic rock herbs of Provence are said to be flavoured with them, a handy ante mortem mise en place for the cook. Hopefully, when hunting in that neck of the woods you will not take a rabbit with a fondness for lavender or the result might be reminiscent of an airing cupboard. Most of us will be denied such exotica and will be working with farmed product, for which this recipe is anyway designed. You can give it all the herbal emphasis you want in this dish, where we treat our flopsy friend to a double dose of flavours: the hard edge of bay, rosemary, thyme and sage during marinating and cooking; and the softer touch of parsley, basil, chives, mint and tarragon in the sauce. Unusually in our Mediterranean context, the sauce is finished with cream.
Ask your butcher to cut the rabbit across the saddle to give 2 joints, with the rear legs and shoulders presented separately. You now have 6 pieces of meat on the bone. Unless you want to frighten the children, allow the butcher to keep the head.