Rabbit with Tarragon Sauce
Yeild -- 8 Servings
Please don't be offended by our recipes involving "wild
game".
The men in our lives do not hunt for the "sport"
They make use of the game as did our fore fathers.
- 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
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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