Rabbit with tarragon sauce
8 servings
Ingredients
| Quantity | 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 |
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. 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.