Try this Rabbit Curry recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and debone rabbit. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over rice.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 166 | ||
Calories from Fat: 104 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 29.9mg | 9 % | |
Sodium 201.9mg | 7 % | |
Potassium 136.4mg | 4 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.4g | ||
Protein 2.9g | 4 % | |
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: 166
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