Rabbit With Tarragon Sauce
|All purpose flour||1⁄2 Cup (8 tbs)|
|Dried tarragon||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Rabbits||2 1⁄2 Pound, cut up|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
In a resealable plastic bag, combine flour, tarragon, salt and pepper.
Add the rabbit pieces, one at a time, and shake well.
In a large skillet, melt butter; add oil.
Saute the rabbit pieces, a few at a time, until browned.
Add broth; cover and simmer for 50-60 minutes or until tender.
Thicken the pan juices if desired.