RABBIT WITH TARRAGON SAUCE A French country cooking classic, this recipe is also suitable for chicken. 1/3 cup cooking oil 1 onion, minced 2 tbsp. flour 1 rabbit – 1 to 1,5 kg – in pieces 2 Tbsp. flour 1 tsp. salt ½ cup fresh tarragon leaves 2 cups white wine pepper In a heavy pot or flameproof casserole, heat oil and cook onion until soft, about 2 minutes. Coat meat with flour and shake off excess. Fry quickly until browned on all sides. Add tarragon and wine. Season with salt and pepper. Cover and simmer over very low heat for 1 hour or until meat is tender. You may want to remove the saddle pieces after 40 minutes, as they cook faster than the thighs. With a pressure cooker : add only 1 cup of wine and cook 15 minutes. Serves 4-6. TARRAGON Tarragon is a « must » in the kitchen. Its cool, refreshing taste goes well with egg, chicken and fish dishes. It adds zing to any salad, flavors vinegars and sauces as well as desserts. Its elegant foliage gives it the right to grow in one of my flower beds, in front of black -eye susans. A hardy perennial, tarragon loves dry, sunny places. There are 2 kinds of tarragon, Russian tarragon, a native of Siberia, rather tasteless and French tarragon from Southern Europe, much more aromatic and the one to use in cooking.