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Pot Roasted Rabbit Recipe
|Rabbit||2 Pound, cut up|
|Ground red pepper||To Taste|
|Ground black pepper||To Taste|
|All purpose flour||1 Cup (16 tbs)|
|Mushrooms||4 Ounce, sliced|
|Onion||1 Small, chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1630 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.5%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 740 mg
Sodium 926.9 mg38.6%
Total Carbohydrates 118 g39.4%
Dietary Fiber 8 g32.1%
Sugars 9.5 g
Protein 219 g437.4%
Vitamin A 8.7% Vitamin C 72.9%
Calcium 19.4% Iron 203.8%
*Based on a 2000 Calorie diet
Drain on paper towels, reserving bacon drippings in skillet.
Crumble cooked bacon and set aside.
Season rabbit with red and black peppers.
Coat with flour.
Brown rabbit in bacon drippings in skillet over medium heat.
Remove rabbit from skillet.
Reserve 3 tablespoons drippings in skillet.
Add mushrooms, onion, green pepper, and garlic to reserved drippings.
Cook about 5 minutes or till tender, stirring occasionally.
Stir chicken broth, Worcestershire sauce, and dry mustard into vegetables in skillet.
Add rabbit to skillet.
Bring mixture to boiling.
Cover and simmer about 45 minutes or till rabbit is tender.
Transfer rabbit to serving platter.
Spoon fat off mixture in skillet.
Spoon mixture over rabbit.
Sprinkle with crumbled bacon.