Rabbit With Tarragon Sauce Recipes

Steps:

• Put the flour, tarragon, salt& pepper in a zip lock bag and mix well.
• Add the rabbit piece by piece, shake well to lightly coat each piece.
• Melt butter in a large skillet, add oil.
• Saute the rabbit pieces until golden.
• Remove apprx 1/2 of the butter/oil so your sauce will not have too much grease.
• Add chicken broth.
• Simmer rabbit apprx 60 minutes.
• Cover for half the time uncover the last 30 minutes.
• If you wish you may thicken the sauce with a little flour.

Steps:

• Salt and pepper the rabbit generously. Heat the oil in a large frying pan and add the rabbit. When it starts to brown, add the butter, lower the heat and brown on all sides for 10 minutes, shaking the pan often to avoid sticking. With a slotted spoon, remove the rabbit from the pan and reserve.
• Pour all the fat from the pan and pat it dry with a paper towel. Add the tarragon vinegar, stirring to detach any fond stuck to the bottom of the pan, and place over high heat. Boil the vinegar for about 30 seconds, or until it has almost completely evaporated, then add the tomatoes and the bunch of tarragon stems (reserve the leaves for later), and cook slowly for four minutes. Add the cream, salt and pepper; then add the rabbit, cover and simmer gently for 15 minutes.
• Meanwhile, place the cloves of garlic in a small saucepan, add the milk, and bring to a boil. Simmer gently for four minutes and drain.
• Heat the butter in a small frying pan, add the garlic, salt, pepper and sugar. Cook over very low heat 15 minutes, stirring often, to color and caramelize the garlic on all sides without burning.
• Lift the pieces of rabbit out of the sauce with a slotted spoon and place them on a plate. Measure the sauce; if there is more than one-and-two-thirds cups, boil it to reduce to that amount, then strain it into a clean frying pan. Correct seasoning and heat the rabbit in the sauce.
• Place the rabbit on a serving platter, spoon the sauce over it and sprinkle with the freshly chopped tarragon. Place the caramelized cloves of garlic around the rabbit and serve.

Steps:

• 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. Saute the rabbit pieces, a few at a time, until browned. Add broth; cover and simmer for 50-60 minute or until tender. thicken the pan juices if desired.

Steps:

• In plastic bag combine flour, tarragon, salt, and pepper. Add the rabbit or chicken pieces one at a time; shake well to cover with flour.
• In large skillet, melt butter; add oil. Once oil is a frying temperature, sauté the rabbit/chicken a few at a time until browned. Add broth; cover and simmer 50-60 minutes or until tender. Remove chicken and thicken pan juices.

Steps:

• Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
• In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
• Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.