Rabbit with Tarragon Sauce
Great recipe, simple and delicious.. I got rabbit shoulders only and next time I would buy a whole rabbit..It was unforgettable dinner.. Thanks..
Yield
4 servingsPrep
25 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
tarragon leaves
dried |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 2 | each |
rabbit
cut up |
*
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
tarragon leaves
dried |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 2 | each |
rabbit
cut up |
*
|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
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.
Sauté the rabbit pieces, a few at a time, until browned.
Add broth; cover and simmer for 50 to 60 minutes or until tender.
Thicken the pan juices if desired.
