4 rabbit with tarragon sauce Recipes

flour, dried tarragon, salt & pepper, rabbits, cleaned & cut up, butter or 1/4 cup margarine, vegetable oil, chicken broth

king arthur unbleached all-purpose flour, dried tarragon, salt, pepper, rabbits (2 to 2-1/2 lb each), cut up, butter, canola oil, chicken broth

olive oil, rabbit shoulders, bone-in, carrot, diced, white onion, diced, rib celery, diced, garlic, cut in 1/2, juniper berry, thyme, rosemary, cinnamon, water, unsalted butter, shallots, sliced thinly, white wine, flat-leaf parsley, chopped, tarragon leaves, chopped, chanterelle mushrooms, cut in 1/2, rabbit loins , butterflied (cut down the center but not split totally), leaves blond tobacco, salt and ground black pepper