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Rabbit in Cream

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Submitted by lazyjoe90

YIELD

6 servings

PREP

8 hrs

COOK

10 hrs

READY

18 hrs

Ingredients

1 1
LARGE LARGE RABBIT *
1 1
EACH EACH ONIONS
finely chopped
½ 2.5
TEASPOON ML THYME *
4 115.6
OUNCES ML/G MUSHROOMS
sliced, drained
1 237
CUP ML BEEF STOCK
1 237
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML LEMON JUICE
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
X X PARSLEY LEAVES
minced *

Directions

Marinate rabbit overnight in refrigerator in salted water.

Before cooking, remove rabbit pieces; drain and pat dry.

Place rabbit, ham, onion, thyme and mush rooms in Crock-Pot.

Pour in bouillon, moistening well.

Cover and cook on Low for 8 to 10 hours.

Before serving, turn to High.

Combine sour cream, lemon juice and flour.

Remo ve rabbit to a warm platter.

Stir sour cream mixture into Crock-Pot.

Cook unt il thickened.

Spoon sauce over rabbit and sprinkle with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 108 69% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 248mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 7%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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