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Rabbit With Tarragon Sauce

Chef.at.Home's picture
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Dried tarragon 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1 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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute

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