Thaw and wash rabbit well
Cut rabbit into small pieces
Add salt and pepper to taste
Place rabbit in large skillet & simmer in olive oil for 1-2 min.
Remove rabbit pieces and place 2 medium diced onions, 2 diced celery stalks, and .5 cup red Marsala wine in skillet
Simmer until brown
Place browned veggies and rabbit pieces in large pot
Add 1quart Chardonnay & 2 cups water
Add salt and pepper, sage, rosemary and thyme
Bring pot to a boil
Reduce heat and simmer for 2-3 hours
Add 1 can each - corn, carrots and diced tomatoes
Simmer until boil returns and add a thickening agent as needed
Prepare white or brown rice
When consistency looks right, serve over the rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3205g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 3336 (61%)|
|Amt Per Serving||% DV|
|Total Fat 370.6g||494 %|
|Saturated Fat 105.9g||530 %|
|Monounsaturated Fat 153.4g|
|Polyunsanturated Fat 79.7g|
|Cholesterol 1840mg||566 %|
|Sodium 1786.5mg||62 %|
|Potassium 5587.1mg||147 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 25.7g|
|Protein 461.3g||659 %|
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: 5501
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