Rabbit Cake
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
|
*
|
| 1 | x |
potato filling
|
* |
| ½ | cup |
stock
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
|
*
|
| 1 | x |
potato filling
|
* |
| 118 | ml |
stock
|
|
| 23 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cook the rabbit until tender, separate meat from the bones and cut into small pieces.
Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 tablespoon of sauce (made by combining the flour and water), seasoning, and continue until dish is filled.
Bake at 350℉ (180℃) F until brown.
