| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tasteofhome |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Dried tarragon |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
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 <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
Converted by MM_Buster v2.0l.
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