Rabbit with tarragon sauce

Yield: 8 servings

Measure Ingredient
½ cup All-purpose flour
2 teaspoons Dried tarragon
1½ teaspoon Salt
1 teaspoon Pepper
2 Rabbits; cut up
¼ cup Butter or margarine
¼ cup Cooking oil
2 cups Chicken broth

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. Saut 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.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.

Similar recipes