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Simmered Rabbit
Sent in by Jay Beasley.


~ 4 – 6 back rabbit legs, de-boned
~ salt and pepper
~ 2 tbsp oil
~ 1 1/2 cups chicken broth
~ 2 tbsp tomato puree
~ 2 tbsp dried tarragon

Heat the oil in a large skillet.

Season the rabbit with the salt and pepper and add to the hot oil.

Cook over medium-low heat until just done.

Stir the broth, puree and tarragon together in a bowl. Stir into the rabbit.

Bring to a boil, reduce heat, cover and simmer for 35 – 40 minutes. Adjust seasoning if needed.

Serve with mashed potatoes and enjoy.

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