Lapin a l’estragon (Tarragon Rabbit Stew)
1-2 kg rabbit, cut up
2 cups chicken broth
4 cloves garlic, crushed
2 medium onions, sliced
3 medium carrots, sliced
2 stalks celery, sliced
2 cans mushrooms, drained (reserve liquid)
1 tablespoon dried tarragon
1-2 bay leaves
1 tablespoon corn starch
1/4 cup cold water
Olive oil
White wine or sherry (optional)
Salt and pepper to taste
In a heavy skillet, brown rabbit pieces in olive oil. Transfer to stew pot. Add chicken broth, liquid from mushrooms, sliced onion, carrot, celery, crushed garlic cloves, tarragon and bay leaves. Bring to a boil, then reduce heat and simmer until rabbit is tender, about an hour. Stir cornstarch into cold water until dissolved. Remove rabbit pieces onto a platter; keep warm. Add cornstarch mixture and mushrooms to liquids in pot; bring to boil, then reduce heat and simmer until thickened. Add wine or sherry if desired, to taste. Season with salt and pepper as desired. Transfer rabbit back to pot, coating with sauce. Serve with noodles, rice or potatoes.
I recommend a not-too-tart white wine, preferably from the Mosel region of Germany, to complement the delicate flavors of rabbit and tarragon. Anything too dry will only overwhelm them.
Bon appetit!
