Stewed Rabbit
Stewed Rabbit recipe
Yield
6 servingsPrep
20 minCook
8 hrsReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rabbit
cut in pieces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 1 | can |
tomatoes
28 ozs. |
*
|
| 1 | medium |
onions
chopped |
|
| ¼ | teaspoon |
rosemary leaves
ground |
|
| 1 | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rabbit
cut in pieces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 1 | can |
tomatoes
28 ozs. |
*
|
| 1 | medium |
onions
chopped |
|
| 1.3 | ml |
rosemary leaves
ground |
|
| 237 | ml |
white wine
dry |
*
|
Directions
Salt and pepper rabbit pieces and place in removable liner.
Add other ingredients.
Place liner in base. Cover and cook on low 7 to 8 hours.
Note: Squirrel, woodchuck or muskrat may be substituted
