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Braised Rabbit Recipe
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Onion||1 , sliced|
|Dry mustard||1 Tablespoon|
|Rabbits||2 , disjointed|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Bacon fat||2 Tablespoon (Clear One)|
Serving size: Complete recipe
Calories 5780 Calories from Fat 1144
% Daily Value*
Total Fat 128 g197.2%
Saturated Fat 40.5 g202.7%
Trans Fat 0 g
Cholesterol 3335.1 mg
Sodium 6011.3 mg250.5%
Total Carbohydrates 166 g55.2%
Dietary Fiber 7.9 g31.7%
Sugars 13.2 g
Protein 912 g1823.1%
Vitamin A 0.1% Vitamin C 17.1%
Calcium 58.6% Iron 781.8%
*Based on a 2000 Calorie diet
Pour over pieces of rabbit in large bowl.
Let stand for 1 hour, turning rabbit occasionally.
Refrigerate for several hours.
Mix 1 cup flour with nutmeg and sugar in paper bag.
Add rabbit, a few pieces at a time.
Shake well to coat rabbit with flour.
Brown rabbit in hot bacon fat in large iron skillet.
Remove rabbit; pour off all but 1/2 cup fat.
Stir in 1/2 cup flour.
Gradually stir in 3 cups boiling water.
Cook over low heat, stirring constantly, until thickened.
Arrange pieces of rabbit in gravy; cover and simmer on top of range or in preheated very slow oven (250°F.) until tender, 1 1/2 to 2 hours.