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Suggest a better descriptionCut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving. Source: The Complete Round the World Cookbook by Myra Waldo.
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Serving Size: 1 Serving (625g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 874 | ||
Calories from Fat: 237 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 404.6mg | 124 % | |
Sodium 327.8mg | 11 % | |
Potassium 1874.7mg | 49 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 35.8g | ||
Protein 100.2g | 143 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 874
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