Rabbit with Tarragon Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Golden rabbit pieces covered in a savory herbed gravy make this a satisfying, stick-to-your-ribs main dish. One of my favorite herbs, tarragon, provides subtle flavor that goes so well with rabbit. -Yvonne Kessler, Pangman, Saskatchewan Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
2 teaspoons dried tarragon |
1-1/2 teaspoon salt |
1 teaspoon pepper |
2 rabbits (2 to 2-1/2 pounds each), cut up |
1/4 cup butter |
1/4 cup canola oil |
2 cups chicken broth |
Directions:
1. In a resealable plastic bag, combine flour, tarragon, salt and pepper. Add the rabbit pieces, one at a time, and shake well.
2. 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. Yield: 8 servings.
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