• 4 tablespoons (½ stick) butter
• One 3½-pound rabbit, dressed and cut into serving pieces
• 1 large onion, chopped
• ½ pound fresh wild mushrooms, rinsed and sliced
• 1 garlic clove, minced
• 1 cup dry white wine
• 3 large ripe tomatoes, peeled, seeded, and chopped
• 1½ cups beef broth
• 2 teaspoons chopped fresh tarragon leaves (or ½ teaspoon dried and crumbled)
• 1 teaspoon chopped fresh chervil leaves (or ¼ teaspoon dried and crumbled)
• Salt and freshly ground black pepper to taste

Preheat the oven to 350°F.

In a large, heavy skillet, melt the butter over moderate heat, add the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate. Add the onion, mushrooms, and garlic to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the wine and continue cooking till most of the liquid has evaporated, about 5 minutes. Add the tomatoes, beef broth, tarragon, and chervil, season with salt and pepper, bring to a boil, and allow to boil till the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.

Arrange the rabbit pieces in a large, greased baking dish, pour the sauce over the top, cover, and bake till the rabbit is fork tender and the sauce nicely thickened, 30 to 35 minutes.