Printable version Rabbit
Non-illustrated recipe

Tarragon Rabbit

  • For : 6 servings
  • Time : 1 h 45
  • Difficulty :  medium

Ingredients for Tarragon Rabbit :

  • one 1.5 kg rabbit
  • 60 g flour
  • 60 g butter
  • 4 tablespoons oil
  • 20 cl dry white wine
  • 4 spoonfuls chopped parsley
  • 1 tablespoon dry tarragon
  • 1 teaspoon salt
  • grey pepper

Technical stages for Tarragon Rabbit :

  • Cut the rabbit in 12 pieces.
  • Mix the flour, salt, tarragon and pepper. Add the pieces of rabbit, mix well and let sit at room temperature for 30 minutes.
  • Melt the butter in a large pan or a skillet, add the oil and brown over medium heat the rabbit, gently turning the pieces with a wooden spoon. When golden all over, add half of the wine and cover. Lower the temperature and cook over low heat for 30 to 45 more minutes (until tender).
  • Transfer the rabbit into a warm service dish.
  • Pour the remaining wine into the pan. Increase the heat. Add a bit more tarragon and the chopped parsley. Bring to a boil and pour this sauce over the rabbit.
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The essentials

To make this recipe, some of these items will be required:

Easy MarxEasy Marx 45.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Chef knife (20 cm)Chef knife (20 cm) 25.91 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro