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Chef's Rabbit

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Submitted by sdelco

YIELD

2 servings

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

1 1
EACH EACH RABBIT *
6 6
SLICES SLICES BACON
1 1
EACH EACH ONIONS
chopped
8 8
EACH EACH MUSHROOMS
6 173.4
OUNCES ML/G BEEF STOCK
prefer veal stock if possible
1 237
CUP ML SOUR CREAM

Directions

Season meat with salt and white pepper and dredge with flour.

In hot skillet, cook bacon pieces about half way.

Add rabbit and/or pheasant and brown on both sides.

Add onions and sauté with meat. Add mushrooms.

Pour beef stock over all and put in preheated oven at 450℉ (230℃) for 30 minutes, or until meat is done.

Take meat out. Whip sour cream into remaining pan juices and pour over meat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 424 73% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 799mg 33%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 34g
Vitamin A 15% Vitamin C 11%
Calcium 16% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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