Rabbit in Tarragon Top Sauce

Perhaps your new favorite bean dish:

Divide the rabbit into several pieces, rub with salt and pepper and sear all around in the oil. Add the butter and sauté the diced onions in the fat until translucent. Extinguish with clear soup and white wine, add half of the fresh tarragon leaves chopped, the rest at the stem. If dried tarragon is used, grate it a little bit between your fingers and fold it in. Cook for one hour in a covered casserole.

Remove the meat and keep warm. Stir the stock with whipped cream, let it boil once and season with salt, pepper and brandy. Add the meat again and bring to the table in the casserole. It can also be served on a platter and the sauce in a sauce boat.

Serve with bean pods, French fries or boiled potatoes and a strong red wine.

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