| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tasteofhome | 8 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 2 | t | Dried tarragon |
| 1 1/2 | t | Salt |
| 1 | t | Pepper |
| 2 | Rabbits, cut up | |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Cooking oil |
| 2 | c | Chicken broth |
INSTRUCTIONS
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. Submitted to RecipeLu List by Ruth <[email protected]> by PookyPook <[email protected]> on Jan 24, 1998. Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 115
Total Fat: 13g
Cholesterol: <1mg
Sodium: 665mg
Potassium: 77.2mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: <1g
Protein: 2.2g