worth the prep rabbit dish
Rinse 2 rabbits under cool water and remove any extra fat. Pat dry and place in large zippered plastic bag. Pour in 1 1/2 cups of buttermilk (if you have none, use 1 1/2 cups milk and add a TBLS. of white vinegar). Let this sit of 4-12 hours, the longer the better.
When ready to start cooking, mix all dry ingredients and coat quartered pieces of rabbit in dry mixture. In large fry pan, fry till brown on both sides. No need to cook till done, just browned well.
Place all 8 browned pieces in a large oven ready skillet with 1 cup of water in the bottom. In stove top pan you cook rabbit in, quick fry the sliced white onions and lay over rabbit pieces. cover with heavy foil and pan lid and bake for 1 hour at 350 degs.
When timer rings, set on top of oven and rest for at least 20 minutes. Serve and enjoy, this one is worth the many steps! Its a keeper!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 351 | ||
Calories from Fat: 237 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 22.7mg | 7 % | |
Sodium 727.8mg | 25 % | |
Potassium 415.3mg | 11 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 23.7g | ||
Protein 4.5g | 6 % | |
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: 351
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