cut up rabbit – 2 hind legs, 2 fore legs, 4 saddle/loin – if the spine/ribs/neck are meaty enough you can include those as well
season rabbit with salt & pepper – coat rabbit pieces in mustard
heat half the butter in a large pan (preferably the same pan you’ll use for the whole dish) – slowly brown saddle pieces (8 – 10 minutes)… remove and reserve for later – brown remaining pieces (8-10 minutes)
while rabbit is browning – heat 1 tbsp butter in another pan, and cook onions, garlic, mushrooms, herbs until browned (8-10 minutes) – deglaze with a little wine
add vinegar to rabbit pan – slowly reduce until a bit syrupy – coat rabbit pieces
add onion/mushroom mix to rabbit – add wine & water – bring to a boil – cover and move to oven for 1 hour
remove from oven – add saddle/loin pieces – cover and return to oven… maybe 10 minutes – the end goal is to have the rabbit falling off the bone… if that’s not happening, you may need to go an additional hour