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Rabbit Almondine

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YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 1
EACH EACH RABBIT
cut in pieces *
¼ 59
CUP ML VEGETABLE OIL
liquid
79
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML WATER
1 1
MEDIUM MEDIUM ONIONS
cut into rings
¼ 59
CUP ML ALMONDS
slivered, toasted *
1 237
CUP ML CHICKEN BROTH
½ 2.5
TEASPOON ML ROSEMARY LEAVES
1 5
TEASPOON ML LEMON ZEST
½ 118
CUP ML SOUR CREAM

Directions

Coat rabbit pieces with flour (reserve remaining flour).

Brown in heavy hot skillet, sprinkle with salt and pepper.

Pour chicken broth with rosemary, lemon rind and onion over rabbit.

Simmer 45 minutes.

Remove rabbit pieces to warmed platter.

Combine reserved flour with water and stir into broth until sauce is thick.

Stir in sour cream and almonds, pour over rabbit.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 253 73% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 987mg 41%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 5%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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