Best 3 Rabbit With Tarragon Sauce Recipes

RABBIT WITH TARRAGON SAUCE

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.

SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON

Steps:

• For rabbit: preheat oven to 375 degrees. Season rabbit with salt and pepper to taste. Place a large braising pan or casserole over medium-high heat and add vegetable oil. When oil shimmers, add rabbit and brown lightly on all sides.
• Transfer rabbit to a platter. Add carrot, onion and celery root to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to pan on top of vegetables, and add wine, thyme and garlic. Cover and braise in oven for 45 minutes. Meanwhile, prepare corn, peas and spaetzle.
• For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt. Add corn and simmer for 2 minutes. Drain, cut corn from cob and reserve. Fill a small saucepan with lightly salted water and bring to a simmer. Add peas and simmer just until they turn bright green. Drain, cool in ice water, drain again; reserve.
• For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil. Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg. Add eggs, 1/2 cup cream and quark; mix well. When water boils, press dough through a spaetzle maker directly into water. As noodles float to top, remove with a slotted spoon and transfer to a bowl. Mix with a bit of olive oil. Set aside.
• To finish: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and cut into small cubes. Place a large sautépan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Sautè until thoroughly heated. Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice. Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.

SMOTHERED RABBIT WITH TARRAGON SAUCE (CHICKEN)

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.