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Canned Rabbit Stew

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Recipe

Canned Rabbit Stew recipe

 

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

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

Ingredients

Amount Measure Ingredient Features
5 large rabbit
cooked, deboned
* Camera
6.8 kg potatoes
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1 large celery stalks
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2.3 kg carrots
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907.2 g onions
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12 each chicken bouillon cubes
* Camera
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 Arrow up button

Comments


Janet childress

How is this safe? Meat must be pressure canned.

Rev Theresa   

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

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.

 

 

Nutrition Facts

Serving Size 2497g (88.1 oz)
Amount per Serving
Calories 17872% 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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