Try this Rabbit Stew recipe, or contribute your own.
Suggest a better descriptionDust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours.
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Serving Size: 1 Serving (512g) | ||
Recipe Makes: 1 | ||
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Calories: 740 | ||
Calories from Fat: 146 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1109.1mg | 38 % | |
Potassium 597.8mg | 16 % | |
Total Carbohydrate 128.7g | 38 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 121g | ||
Protein 19.4g | 28 % | |
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: 740
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