Through the feed opening of a running blender
add, 1 at a time, the vinegar, shallots, tarragon, rosemary, kosher salt, black pepper, and olive oil to form a paste. Rub this into the rabbit loin and let sit for 2 hours.
Preheat oven to 375 degrees F.
Heat 2 tablespoons olive oil over medium heat in a saute pan with oven safe handles, and sear
marinated rabbit on all sides. Transfer to oven, cover and let cook until it reaches an internal temperature of 135 degrees F, about 20 minutes. Remove and bring to room temperature, then chill.
Using a 2-inch circle cutter or biscuit
cutter, cut the mini potato
rolls into rounds and lay out on a utility platter.
Heat oil over medium heat in a saute pan and add the shiitakes, onions
and garlic. Saute until shiitakes
are tender and onions are translucent. Add demi-glace and balsamic vinegar, and stir to combine. Transfer to a food processor
to make a coarse hash.
Slice rabbit into thin slices. Spread some hash
on each potato roll and top with thin slices rabbit
sour cream sauce
over, then garnish
with chopped tarragon