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OHIO CLASSICS: FAVORITE SMALL GAME RECIPES FROM THE BUCKEYE STATE
Rabbit w/ Tarragon Sauce
Michael Welsh - Thompson, Ohio
Course:Main Entrée
Servings:8
Ingredients & Instructions:
½ cup all-purpose flour
2 teaspoons dried tarragon
1 ½ teaspoons salt
1 teaspoon pepper
2 rabbits cut up
¼ cup butter
¼ cup vegetable oil
2 cups chicken broth
In a large 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. Sauté 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.
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