In a large bowl combine the 3 cups water, vinegar, sugar, onion, pickling spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit. Cover; refrigerate for 2 days. Remove rabbit from marinade; pat dry. Reserve the onion slices and 1 cup of the marinade. In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat. In a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved marinade and onions over rabbit. Cover; simmer about 35 minutes or till meat is tender. Remove rabbit and onions to a serving platter; keep warm. Measure pan juices. Add water, if necessary, to make 1 cup liquid; return to skillet. Stir together the 2 Tbsp cold water and 1 Tbsp flour; stir into pan juices. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more. Season to taste. Serves 4. Posted to Recipe Archive - 06 Oct 96 submitted by: firstname.lastname@example.org Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (687g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 255 (22%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 8g|
|Cholesterol 0mg||0 %|
|Sodium 508.2mg||18 %|
|Potassium 57.2mg||2 %|
|Total Carbohydrate 227g||67 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 225.9g|
|Protein 3.9g||6 %|
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: 1163
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!