Take the hind legs off the rabbit and remove the thigh bones. Use the rest of the rabbit for another dish. Mix together the butter, garlic and tarragon. Season with salt and pepper. Pack into the cavities left by the thigh bones and wrap each leg neatly in five rashers of bacon.
Meanwhile, make the sauce. Put the shallot, the white wine and the chicken stock in a small saucepan. Reduce briskly over a high heat until syrupy. Add the cream and simmer until the consistency has thickened. Whisk in the mustard and strain through a sieve into a clean pan. Keep warm but do not boil again. Correct seasoning.
Slice the thighs into three and arrange on two plates. Sit the drumstick part flat side down, with the bone standing vertically proud. Pour the sauce around the meat and garnish with a few tarragon leaves.