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    Rabbit with Tarragon Sauce


    Source of Recipe


    Aunt Saunny

    Yeild -- 8 Servings

    1/2 cup flour
    2 tsp dried tarragon
    1 1/2 tsp salt
    1 tsp pepper
    2 rabbits (2-2 1/2 lbs ea., cut in pieces)
    1/4 cup butter or margarine
    1/4 cup oil
    2 cups chicken broth

    In plastic, zip-lock bag, combine flour, tarragon, salt and pepper. Shake each rabbit piece to cover with flour mixture. In a large skillet, melt butter and add oil. Saute rabbit pieces til browned. Add broth, cover and simmer for 1 hour. Thicken pan juices for gravy.
 

 

 

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