Add a photo

Rabbit with Tarragon Sauce

By: Yvonne Kessler  
"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"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 43 people have saved this

Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons dried tarragon
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 (2 pound) rabbit, cut into small pieces
  • 1/4 cup butter or margarine
  • 1/4 cup cooking 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. 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 minute or until tender. thicken the pan juices if desired.
ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by nwfc65 
very good flavour with this recipe. next time I might try this with a bit less oil and more... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?