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Baked Rabbit With Leeks Recipe
|Bacon slices||4 , diced|
|All purpose flour||1 Cup (16 tbs)|
|Frozen rabbit||2 Pound (1 Package, Thawed)|
|Carrots||16 Ounce, sliced (1 Bag)|
|Chicken bouillon cube/Envelope||1|
|Water||1 3⁄4 Cup (28 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2257 Calories from Fat 285
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 10.1 g50.6%
Trans Fat 0 g
Cholesterol 753.1 mg
Sodium 3904.9 mg162.7%
Total Carbohydrates 223 g74.5%
Dietary Fiber 25 g100%
Sugars 51.9 g
Protein 233 g466.1%
Vitamin A 1639% Vitamin C 127.9%
Calcium 64% Iron 252.5%
*Based on a 2000 Calorie diet
2. In 12-inch skillet over medium heat, cook bacon until browned; with slotted spoon, remove bacon to paper towels to drain. Set bacon aside for garnish.
3. Meanwhile, place 3 tablespoons flour on waxed paper. Dip rabbit pieces into flour to coat lightly.
4. In drippings remaining in skillet over medium-high heat, cook rabbit, several pieces at a time, until browned on all sides. With slotted spoon, remove rabbit and place on leeks.
5. If mushrooms are large, cut each into quarters. In drippings remaining in skillet, adding salad oil if necessary, over medium heat, cook mushrooms and carrots until lightly browned. Stir in bouillon, water, wine, salt, sugar, and thyme; heat to boiling. Pour mushroom mixture over rabbit. Cover and bake in 350°F. oven 1 1/2 hours or until rabbit is fork-tender.
6. Skim fat from liquid in casserole. In cup, mix milk and 1 tablespoon flour; gradually stir mixture into hot liquid in casserole. Bake 10 minutes longer or until mixture thickens slightly. Sprinkle casserole with reserved bacon.