4 ounces egg noodles (uncooked)
1 lb rabbit strips
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon garlic, minced
1/2 teaspoon dried tarragon
8 ounces mushrooms, presliced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Place rabbit strips in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over rabbit; toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add rabbit to pan; sauté 4 minutes or until browned. Remove and set aside.
Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return rabbit to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until rabbit is done.
Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.
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