Rabbit In Tarragon Sauce

Recipe Ingredients

2		Rabbits - cut serving pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped peeled carrot
1 cup	110g / 3.9oz	Chopped celery
		Flour - as needed
2		Chicken broth
1/2 cup	118ml	Sherry
2 teaspoons	10ml	Tarragon
1 cup	237ml	Heavy whipping cream
1 tablespoon	15ml	Dijon mustard
1/4 cup	23g / 0.8oz	Minced parsley

Recipe Instructions

Season rabbit with salt and pepper. Place olive oil in skillet and brown rabbit. Remove meat and drain on paper towel.

Add onion, carrot and celery to skillet. Saute 5 minutes. Stir in enough flour to make a paste. Blend in broth, sherry and tarragon. Return rabbit to skillet.

Bring sauce to a boil and reduce heat to simmer. Baste meat frequently for 45 to 60 minutes. Remove rabbit to serving platter and keep warm in oven.

Strain and degrease sauce, discarding vegetables. Return remaining sauce to skillet and add cream. Simmer until thickened, stirring frequently. Remove from heat and add mustard and parsley. Pour sauce over rabbit and serve.

This recipe yields ?? servings.

Source:
Fish and Game Cookbook at http://www.foodreference.com

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