- Preheat barbecue to high.
- Brush half the oil all over the rabbit. Place roasts on an oiled barbecue grill and sear about 3 minutes per side.
- Reduce barbecue to medium, turn off one burner, and transfer roasts to the side that's turned off to cook over indirect heat. Cook covered for 40 minutes or until internal temperature of the meat registers 70°C (160°F). Cover rabbit with foil and let stand for 10 minutes.
- Lightly oil the carrots and asparagus and increase barbecue heat to high. Place carrots and asparagus on barbecue grill. Cook 2 or 3 minutes per side or until vegetables are grilled.
- In the meantime, heat remaining oil in a saucepan over medium-high heat. Add onion and cook for 2 minutes, or until translucent. Add honey and mustard, and cook, stirring, for 2 minutes. Deglaze the saucepan with poultry stock and stir well. Bring to a boil, add the corn starch, and stir. Reduce heat to medium and simmer about 2 minutes. Season with salt and pepper to taste. Add tarragon, cover and set aside.
- Serve slices of roast with vegetables and sauce.
Transform the sauce into a marinade. It's simple! Pour 60 mL (¼ cup) canola oil and poultry stock into a resealable plastic bag. Add the onion and 15 mL (1 tbsp.) each of honey, Dijon mustard, and white wine vinegar. Place pieces of rabbit, poultry, or pork in the bag, seal, and allow to macerate at least 1 hour.