1/2 pound plus 1 ounce cold small-cubed butter
4 ounces sugar
1/8 cup plus 1/2 teaspoon baking powder
1/2 tablespoon salt
1 1/2 pounds plus 1 1/2 ounces all-purpose flour
1/2 cup fresh tarragon leaves, chopped
1/2 teaspoon freshly ground black pepper
1 1/8 cup buttermilk
2 whole rabbits (2 1/2 to 3 pounds each)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 tablespoons olive oil
2 shallots, cut into medium dice
10 baby carrots, halved
2 large sprigs rosemary
1/2 head spring garlic
Crushed red pepper
1 1/2 quarts chicken stock, hot
1 cup white wine
8 morels (or other seasonal mushrooms), quartered
1/2 cups fresh peas
2 sprigs fresh tarragon, leaves chopped
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