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Rabbit with Tarragon Sauce

Tarragon adds just the right amount of spice to this tender rabbit dish.

1/2 cup flour
2 tsp. tarragon
1-1/2 tsp. salt
1 tsp. pepper
2 rabbits (2 to 2-1/2 lbs. each) cut up
1/4 cup butter
1/4 cup oil
2 cups chicken broth

Directions: In a re-sealable plastic bag, combine flour, tarragon, salt and pepper. Add rabbit pieces and shake well. In a large skillet, heat oil and butter and brown rabbit pieces on all sides. Add broth, cover and simmer for about 50-60 minutes or until tender.

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