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What You Need:
(Serving Size: 4 to 6)
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3- to 3½-pound rabbit,
thoroughly defrosted if frozen,
cut into 12 serving pieces
1 teaspoon salt
¼ teaspoon ground white pepper
¾ cup flour
½ cup vegetable oil
1¾ cups chicken stock, fresh or canned
1 cup heavy cream
1 teaspoon crumbled dried tarragon
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Translate this recipe:
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| How To Cook: |
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1. Pat the pieces of rabbit dry with paper towels and season them on all sides with the salt and white pepper. Roll the pieces in ½ cup of the flour to coat them evenly, and vigorously shake off the excess flour.
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2. In a heavy 6- to 8-quart casserole, heat the oil over high heat until a light haze forms above it. Brown four or five pieces of rabbit at a time, starting them skin side down and turning them frequently with tongs.
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3. Regulate the heat so that the meat colors richly and evenly on all sides. As the pieces of rabbit brown, transfer them to a plate. Pour off all but about 4 tablespoons of the fat remaining in the casserole, then add the remaining ¼ cup of flour and mix well.
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4. Stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens and is smooth.
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5. Whisk in the cream and tarragon and return the rabbit and the juices that have accumulated around it to the casserole. Reduce the heat to low, cover tightly and simmer for about 1 hour, or until the rabbit is tender but not falling apart.
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6. Taste for seasoning and serve the rabbit at once, directly from the casserole. Or, if you prefer, arrange the pieces of rabbit in a deep heated platter and ladle the tarragon cream gravy over them.
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