Yield: 8 servings
|½ cup||All-purpose flour|
|2 teaspoons||Dried tarragon|
|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.