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Print this Recipe    Rabbit Tarragon

Rabbit Tarragon
(Serves Four)

4 rabbit joints (boned)
1 tablespoon olive oil
1 cup white wine or chicken stock
1 tablespoon light soy sauce, if liked
1 tablespoon tomato puree
3 to 4 fresh sprigs of tarragon or 2 tablespoons of dried tarragon
Pinch of salt and black pepper to taste

Fry rabbit gently in olive oil in a large pan. Do not brown, add
the wine or chicken stock, puree and soy sauce (if liked). Then
add 1/2 the tarragon and season to taste.

Simmer gently for 30 to 40 mins in a covered pan.

Immediately before serving turn off the heat and stir in the
remaining tarragon and stir well.

Serve with jacket potato and green beans.

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