This is a home recipe that I came up with when I had a bunch of extra rabbit meat in the freezer and the rabbits were not young enough to be tender.
Clean the rabbits, removing all hair and fat. Cut into serving pieces.
Place the rabbits in a large stock pot and cover with water. Bring to a boil.
Add the onions, bacon, salt, and pepper. Cover tightly and simmer until tender.
In steamer pot, steam carrots and peas until tender and set aside.
Preheat oven to 425°.
Remove the tendered rabbit pieces from the broth and set aside. After it is cool enough to handle, remove bones.
Thicken the broth with flour, using 2 tablespoons for each cup of liquid.
Place the rabbit, carrots, and peas in bottom of pie crust. Pour hot liquid broth mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 190 | ||
Calories from Fat: 80 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 12.9mg | 4 % | |
Sodium 173.2mg | 6 % | |
Potassium 186.7mg | 5 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 19.1g | ||
Protein 5.8g | 8 % | |
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: 190
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