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Rabbit with Tarragon Sauce Recipe
Rabbit with Tarragon Sauce Recipe photo by Taste of Home

Rabbit with Tarragon Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES: 8 servings


  • 1/2 cup 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

Nutritional Facts

1 serving (1 each) equals 265 calories, 18 g fat (6 g saturated fat), 66 mg cholesterol, 755 mg sodium, 7 g carbohydrate, trace fiber, 19 g protein.


  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.
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."

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