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Louisiana Creole Rabbit

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Submitted by rondout

Ingredients

1 1
EACH EACH RABBIT
cleaned, 3lb *
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML CAYENNE PEPPER
¼ 59
CUP ML ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML WHITE VINEGAR
1 5
TEASPOON ML BROWNING SAUCE *
1 1
CAN CAN MUSHROOMS
drained *
1 15
TABLESPOON ML BUTTER
or margarine, softened
1 15
TABLESPOON ML PARSLEY LEAVES
minced
2 3E+1
TABLESPOONS ML GREEN BELL PEPPERS
minced
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
158
CUP ML WHITE WINE
ry *

Directions

  1. Dry rabbit and place in bowl.

  2. Combine salt, black pepper, cayenne pepper, onion, garlic 3. Cover bowl and marinade overnight in refrigerator.

  3. Transfer rabbit and marinade to well-greased baking dish .

  4. Bake in preheated 450’F. oven 1 hour.

  5. Combine remaining ingredients and pour over rabbit.

  6. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 43 62% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 613mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 14%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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