Tarragon Rabbit
by Irene Vlach
Ingredients
- 1 kg lapin, en morceaux
- 250 gr champignons, sliced
- 25 ml beurre
- 5 ml sel
- 5 ml paprika
- 1 ml poivre
- 25 ml beurre
- 250 ml bouillon de poule
- 2 ml estragon
- 250 ml sauer Halbrahm
- 50 ml oignon vert, sliced
Instructions
Saute mushrooms in butter until golden. Remove mushrooms and set aside.
Combine flour, salt,