Summer Vegetable Stew With Braised Rabbit

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2 tablespoons unsalted butter

2 rabbit legs (1 pound)

Kosher salt and freshly ground pepper

1 medium onion, finely chopped

2 carrots, finely chopped

2 celery ribs, finely chopped

6 medium garlic cloves, lightly smashed

1 tomato, coarsely chopped

3 cups chicken stock or canned low-sodium broth

1 cup dry white wine

2 bay leaves

1 sprig of summer savory (optional)

5 ounces sugar snap peas (1 1/2 cups)

3/4 pound fingerling potatoes

3 tablespoons extra-virgin olive oil

1/4 pound shiitake mushrooms, stems discarded and caps quartered

12 baby zucchini or yellow squash, halved lengthwise

8 small radishes, quartered

1/2 medium red onion, very thinly sliced

Salt and freshly ground pepper

1 1/2 teaspoons very finely chopped garlic

1 tomato—peeled, seeded and finely chopped

1/4 cup finely chopped flat-leaf parsley

4 tablespoons unsalted butter, cut into tablespoons

2 tablespoons sherry vinegar

Grilled peasant bread, for serving

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