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Rabbit Stew

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Submitted by bubbles60

Ingredients

3 3
RABBIT
cut into pieces *
1 237
¼ 59
CUP ML OLIVE OIL
½ 118
CUP ML ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
peeled and minced
¼ 59
CUP ML WINE
sherry, dry *
1 237
CUP ML CHICKEN BROTH
Game marinade, strained
1 5
TEASPOON ML THYME *
1 5
TEASPOON ML SAGE *
1 5
TEASPOON ML CAYENNE PEPPER
¼ 59
CUP ML PARSLEY LEAVES
minced
Salt
& SALT AND BLACK PEPPER
to taste *

Directions

Dust pieces in flour and shake off excess.

Brown in olive oil on all sides in a large black iron pot (My prejudice).

Remove and keep warm.

Add onions and garlic to same oil; cook until clear, not brown.

Drain off excess oil and replace rabbit.

Pour on sherry. Add broth and strained marinade.

Bring to boil then reduce heat to simmer, covered, for 1 to 1½ hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 271 49% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 90mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 8% Vitamin C 14%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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