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Rabbit in Tarragon Sauce

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2 rabbits, cut into serving pieces
100g Fresh sliced onions
4 tbsp olive oil
1 cup chopped carrot

1 cup celery, chopped
600ml chicken stock
½ cup sherry
2 tbsp tarragon
1 cup whipping cream
1 tbsp Dijon mustard
¼ cup parsley, minced
Salt and pepper

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Season rabbit with salt and pepper.  Place olive oil in skillet and brown rabbit.
Remove rabbit pieces and drain on paper towel. Add onion, carrot and celery to skillet.  Sauté for 5 minutes.
Stir in enough flour to make a paste.  Blend in broth, sherry and tarragon.
Return rabbit parts to the skillet.  Bring sauce to a boil and reduce heat to simmer. Baste meat frequently for 45-60 minutes. 

Transfer rabbit to a serving platter and keep warm in oven.  Strain and degrease sauce, discarding vegetables. 

Return remaining sauce to skillet and add cream. Simmer until thickened, stirring frequently.  Remove from heat and add mustard and parsley.  Pour sauce over rabbit and serve immediately.

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