Place flour, salt and pepper in a paper bag. Add and shake the rabbit pieces, until well coated. In a Dutch oven, pieces brown the rabbit pieces in butter, about 10 minutes.
When evenly browned, sprinkle the tarragon on top and add wine. Cover and simmer over low heat for 20 minutes more or until the meat is tender.
Serve straight out of the pot or place on a serving platter with carrots and potatoes.