Rabbit In Tarragon Sauce
rabbit in tarragon sauce
Ingredients
- 2 rabbits, cut into serving pieces
- Salt and pepper
- 4 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup carrot, peeled and chopped
- 1 cup celery, chopped
- Flour
- 2 cans chicken broth
- 1/2 cup sherry
- 2 teaspoons tarragon
- 1 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/4 cup parsley, minced
Instructions
- 1
Season rabbit with salt and pepper.
- 2
Place olive oil in skillet and brown rabbit. Remove meat and drain on paper towel.
- 3
Add onion, carrot and celery to skillet. Saute 5 minutes.
- 4
Stir in enough flour to make a paste.
- 5
Blend in broth, sherry and tarragon.
- 6
Return rabbit to skillet.
- 7
Bring sauce to a boil and reduce heat to simmer.
- 8
Baste meat frequently for 45−60 minutes.
- 9
Remove rabbit to serving platter and keep warm in oven.
- 10
Strain and degrease sauce, discarding vegetables.
- 11
Return remaining sauce to skillet and add cream.
- 12
Simmer until thickened, stirring frequently.
- 13
Remove from heat and add mustard and parsley.
- 14
Pour sauce over rabbit and serve.
Tags
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.