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Monterey Jack Rabbit Recipe
|Rabbit||1 , cut into serving pieces (Reserve The Liver And Heart)|
|Sauterne||1⁄2 Cup (8 tbs)|
|Butter||2 1⁄2 Tablespoon|
|Finely chopped fresh rosemary||1 Teaspoon|
|Dark beer||4 Tablespoon|
|Shallots||8 Small, chopped fine|
|Mushrooms||8 Medium, sliced thin|
|Salt||1 1⁄2 Teaspoon|
|Grated monterey jack cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3025 Calories from Fat 805
% Daily Value*
Total Fat 92 g141.5%
Saturated Fat 40.9 g204.6%
Trans Fat 0 g
Cholesterol 1778 mg
Sodium 4238.9 mg176.6%
Total Carbohydrates 43 g14.3%
Dietary Fiber 2.1 g8.6%
Sugars 3.8 g
Protein 465 g930.7%
Vitamin A 78.1% Vitamin C 33.5%
Calcium 65.7% Iron 385%
*Based on a 2000 Calorie diet
When ready to cook, presoak the pot, top and bottom, in water for 15 minutes.
Mince rabbit liver and heart, and saute in 1/2 tablespoon of the butter, rosemary and dash of brandy.
In a separate saucepan, saute the rabbit in the remaining 2 tablespoons of butter until lightly browned, add the dark beer and simmer for 5 minutes.
Pour the rabbit, including the liver and heart, and the sauces into the pot.
Add the chopped shallots, sliced mushrooms, salt and grated cheese.
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook 50 minutes, or until tender.