Rabbit With Tarragon Sauce Recipes
SMOTHERED RABBIT WITH TARRAGON SAUCE (CHICKEN)
Make and share this Smothered Rabbit With Tarragon Sauce (Chicken) recipe from Food.com.
Provided by southern chef in lo
Categories Wild Game
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 710.1, Fat 35.9, SaturatedFat 11.5, Cholesterol 247.9, Sodium 801.6, Carbohydrate 6.6, Fiber 0.3, Sugar 0.2, Protein 84.7
RABBIT WITH TARRAGON AND GARLIC
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Salt and pepper the rabbit generously. Heat the oil in a large frying pan and add the rabbit. When it starts to brown, add the butter, lower the heat and brown on all sides for 10 minutes, shaking the pan often to avoid sticking. With a slotted spoon, remove the rabbit from the pan and reserve.
- Pour all the fat from the pan and pat it dry with a paper towel. Add the tarragon vinegar, stirring to detach any fond stuck to the bottom of the pan, and place over high heat. Boil the vinegar for about 30 seconds, or until it has almost completely evaporated, then add the tomatoes and the bunch of tarragon stems (reserve the leaves for later), and cook slowly for four minutes. Add the cream, salt and pepper; then add the rabbit, cover and simmer gently for 15 minutes.
- Meanwhile, place the cloves of garlic in a small saucepan, add the milk, and bring to a boil. Simmer gently for four minutes and drain.
- Heat the butter in a small frying pan, add the garlic, salt, pepper and sugar. Cook over very low heat 15 minutes, stirring often, to color and caramelize the garlic on all sides without burning.
- Lift the pieces of rabbit out of the sauce with a slotted spoon and place them on a plate. Measure the sauce; if there is more than one-and-two-thirds cups, boil it to reduce to that amount, then strain it into a clean frying pan. Correct seasoning and heat the rabbit in the sauce.
- Place the rabbit on a serving platter, spoon the sauce over it and sprinkle with the freshly chopped tarragon. Place the caramelized cloves of garlic around the rabbit and serve.
Nutrition Facts : @context http, Calories 894, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 50 grams, Fiber 3 grams, Protein 87 grams, SaturatedFat 21 grams, Sodium 1671 milligrams, Sugar 10 grams, TransFat 0 grams
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- Season the rabbit pieces, then dust lightly with flour, knocking off and reserving the excess. Heat the oil and half the butter in a flameproof casserole or a large, deep frying pan over a medium heat until the butter is foaming. In batches, add the rabbit pieces and brown on both sides, then lift out onto a plate. Pour away the excess fat, then add the vinegar and scrape the pan with a spatula to release all the caramelised bits. Pour this over the rabbit, then wipe the pan clean with kitchen paper.
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- Put 1 tbsp of the olive oil in an ovenproof casserole dish and heat to moderate on top of the stove.Add the bacon and cook until cooked through and starting to crisp.Transfer the bacon to a plate, leaving the fat behind.
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- Mix the 25g flour and mustard powder on a plate, then use to dust the rabbit pieces, reserving whatever’s left on the plate. Heat 2 tbsp of the oil in a flameproof casserole or large, deep frying pan, add the rabbit and brown the pieces on both sides. Lift them onto a plate and wipe the pan clean.
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