Preparation:
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. |
