This a French bistro classic. Serve it on a bed of sautéed cabbage with onions or with buttered noodles.
Mix together in a  small bowl:
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Generously brush it over:
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Season with:
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Heat in a large sauté pan or skillet with a lid over medium heat:
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Add the rabbit pieces, in batches if necessary, and lightly brown, about 5 minutes each side. Remove the rabbit pieces to a platter. Reduce the heat to medium-low. Add to the pan and cook, stirring, until lightly browned, 1 to 2 minutes:
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Add and bring to a boil, scraping up the browned bits:
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Reduce the heat and simmer for about 5 minutes. Return the rabbit to the pan, cover, and cook gently until tender but still moist, about 45 minutes. Remove the rabbit from the sauce, cover to keep warm, and strain the sauce carefully through a fine-mesh sieve. Stir in:
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Bring to a boil over high heat and cook until the sauce is reduced to about 2 cups, about 6 minutes.
Season with:
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Spoon the sauce over and around the rabbit pieces and serve immediately.