Rabbit With Zucchini & Bell Pepper

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2 tablespoons olive oil

1 small onion, sliced

1 medium zucchini, cut into 2- inch batons

1 red bell pepper, cored, seeded and sliced

1 cup boneless rabbit chunks (from Master Recipe)

1/2 teaspoon dried tarragon

Salt and pepper to taste

1 teaspoon cornstarch

1/2 cup rabbit sauce (from Master Recipe) or chicken broth

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