Marinated Rabbit

Submitted by Roguemeister

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3

POUNDS RABBIT
fresh or frozen

1

TEASPOON SALT

¼

TEASPOON BLACK PEPPER

3

TABLESPOONS CANOLA OIL

Marinade

2

CUPS RED WINE *

2

CUPS CHICKEN BROTH

1

TEASPOON ALLSPICE

2

EACH BAY LEAVES *

1

TEASPOON THYME *

Sauce

12

EACH PICKLED ONIONS *

12

EACH PIMENTO STUFFED GREEN OLIVES
sliced *

½

POUND MUSHROOMS
fresh, sliced

2

TABLESPOONS BUTTER
or margarine

Directions

Cut rabbit into serving pieces and rub with salt and pepper.

Put into a large bowl; add marinade.

Refrigerate overnight.

Drain rabbit; DO NOT PAT DRY.

Strain reserve marinade.

In a large cast iron frypan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil.

When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.

Just before the rabbit is done, sauté the onions, olives, and mushrooms in butter.

Add to rabbit mixture.

Serve with boiled potatoes.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 357g (12.6 oz)

Amount per Serving

Calories 595 46% of calories from fat

% Daily Value *

Total Fat 30g 47%

Saturated Fat 9g 44%

Trans Fat 0g

Cholesterol 208mg 69%

Sodium 620mg 26%

Total Carbohydrate 1g 1%

Dietary Fiber 0g 2%

Sugars g

Protein 144g

Vitamin A 2% • Vitamin C 2%

Calcium 5% • Iron 32%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb