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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!
180

Yield

4

servings

Prep

1

hrs

Cook

45

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

Reviews

+2

over 12 years

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!

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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?

 

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