French Rabbit Stew
The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious! 200
200
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
|
|
| 1-3 | each |
garlic cloves
|
|
| 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.
Nutrition Facts
Serving Size 1092g (38.5 oz)Amount per Serving
Calories 46825% 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 83%
Calcium 21%
•
Iron 19%
* based on a 2,000 calorie diet
How is this calculated?
