A spicy, sweet, and garlicky marinade makes this rabbit dish a stand-out recipe.
Mix cocoa with the mustard and the crème fraîche and set aside. Heat the oil in a large, heavy-bottomed saucepan. When very hot, fry the rabbit for 2-3 minutes stirring well. Add the thyme, parsley, tarragon, garlic, shallots, chives, and the bay leaves and then add enough water to cover. Dissolve the bouillon in a little water and add to the saucepan with the cocoa mustard. Season to taste with salt and pepper and cook for 45 minutes.
In a separate saucepan, sauté the peppers in the melted butter with the sugar, then add to the cooked rabbit. Adjust the seasoning if desired. Serve hot.