Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. Source: The Complete Round the World Meat Cookbook by Myra Waldo.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4|
|Calories from Fat: 197 (57%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 41.9mg||13 %|
|Sodium 699.2mg||24 %|
|Potassium 727.9mg||19 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 23.1g|
|Protein 9.2g||13 %|
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Calories per serving: 343
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