French Rabbit Ste
43
43
Ingredients
1 | each |
rabbit
disjointed |
* |
3 | tablespoons |
butter
|
|
1 ½ | teaspoons |
salt
optional |
|
½ | teaspoon |
black pepper
freshly ground |
|
2 | tablespoons |
all-purpose flour
|
|
¼ | cup |
beef stock
|
|
½ | cup |
white wine
dry |
* |
4 | slices |
bacon
diced |
|
12 | small |
white onion
|
|
1 | clove |
garlic
minced |
|
½ | pound |
mushrooms
sliced |
Directions
Clean, wash, and dry the rabbit.
Melt the butter in a Dutch oven.
Brown the rabbit in it.
Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns.
Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender.
While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat.
Add the onions; sauté until golden.
Add the garlic and mushrooms; sauté 3 minutes.
Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender.
Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking.
Nutrition Facts
Serving Size 1090g (38.4 oz)Amount per Serving
Calories 46525% of calories from fat
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
33%
Trans Fat
0g
Cholesterol 31mg
10%
Sodium 1242mg
52%
Total Carbohydrate
27g
27%
Dietary Fiber 10g
39%
Sugars g
Protein
27g
Vitamin A 6%
•
Vitamin C 82%
Calcium 21%
•
Iron 18%
* based on a 2,000 calorie diet
How is this calculated?