4 Rabbit joints (boned)
1 tablespoon of olive oil
1 Glass of white wine or chicken stock
1 tablespoon of light soy sauce, if liked
1 tablespoon of tomato puree
3 to 4 fresh sprigs of tarragon or 2 tablespoons of dried tarragon
Pinch of salt and black pepper to taste
Fry rabbit gently in olive oil in a large pan. Do not brown, add the wine or chicken stock, puree and soy sauce (if liked). Then add 1/2 the tarragon and season to taste.
Simmer gently for 30 to 40 mins in a covered pan.
Immediately before serving turn off the heat and stir in the remaining tarragon and stir well.
Serve with jacket potato and green beans.