Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 8 Preparation Time :0:00
Categories : Rice & Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
2 teaspoons dried tarragon
1 1/2 teaspoons salt
1 teaspoon pepper
2 rabbits -- cut up
1/4 cup butter or margarine
1/4 cup cooking oil
2 cups chicken broth
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. Saut 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.
