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Canned Rabbit Stew

 

Canned Rabbit Stew recipe
71

Yield

25

quarts

Prep

10

min

Cook

3

hrs

Ready

3

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

5 large rabbit
cooked, deboned
*
15 pounds potatoes
1 large celery stalks
*
5 pounds carrots
2 pounds onions
12 each chicken bouillon cubes
*
2 quarts peas, canned
home-made
*

Directions

Add water to your liking.

When the vegetables are soft, have canning jars ready.

Fill. Add 1 teaspoon salt to each jar and can in boiling water bath for 3 hours; if you have a pressure cooker, 90 minutes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Janet childress

How is this safe? Meat must be pressure canned.

over 2 years ago

Definitely not worth the risk! Pressure canners are not that expensive, some can be had for free if you watch CL.

Rev Theresa

Ed K

In the above ingredient list, for rabbit you have the amount listed as "5" then "large" & for celery you have "1" then "large". What unit of measurement is "large"? I'm starting to raise Californian and New Zealand rabbits for meat (large breed so even deboned I'd get alot of meat), so I don't think you mean rabbits although you might mean 1 stalk of celery.

9 months ago

Nutrition Facts

Serving Size 2497g (88.1 oz)
Amount per Serving
Calories 17872% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 486mg 20%
Total Carbohydrate 139g 139%
Dietary Fiber 50g 202%
Sugars g
Protein 74g
Vitamin A 1909% Vitamin C 294%
Calcium 38% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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