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French Rabbit Stew

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Submitted by fishrbab

YIELD

4 servings

PREP

1 hrs

COOK

45 min

READY

1 hrs

Ingredients

1 1
EACH EACH RABBIT
disjointed *
3 45
TABLESPOONS ML BUTTER
1 ½ 7.5
TEASPOONS ML SALT
optional
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 59
CUP ML BEEF STOCK
½ 118
CUP ML WHITE WINE
dry *
4 4
SLICES SLICES BACON
diced
12 12
SMALL SMALL WHITE ONION
1-3
½ 226.8
POUND G 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1092g (38.5 oz)
Amount per Serving
Calories 468 25% 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 83%
Calcium 21% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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