LOCATION: Recipes >> Variety Meats >> Rabbit Tarragon
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
