Rabbit with Tarragon Sauce Recipe
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
- 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
- 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. 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.
Originally published as Rabbit with Tarragon Sauce in Taste of Home February/March 1996, p33
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Reviewed Sep. 1, 2009
Excellent! Quick, easy, and very tasty. The rabbit can be dry so watch your cooking time on it. I could easily see substituting chicken in this recipe as well.