Snowshoe Hare and Shiitake

Name: Snowshoe Hare and Shiitake
Ingredients: 2 tablespoons balsamic vinegar; 2 shallots, quartered; 1/2 cup fresh tarragon, leaves stripped from the stems (from about a 3-ounce bunch- save some for garnish); 1/4 cup fresh rosemary, leaves stripped from the stems (from about 6 large sprigs); 2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/2 cup olive oil plus 2 tablespoons; 2 pounds wild rabbit loin; 16 mini potato rolls; 1 tablespoon olive oil; 1/2 pound shiitake mushrooms, cleaned and trimmed; 1 large red onion, chopped; 2 cloves garlic, lightly crushed with the side of a knife blade and quartered; 1/4 cup demi-glace; 2 teaspoons balsamic vinegar; 1/2 cup sour cream (thinned into a sauce with 1 tablespoon water); 1 tablespoon chopped fresh tarragon leaves; 1 fresh orange, peeled, pith removed and segments cut into 1/2-inch pieces