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Rabbit Hot Pot Recipe
|Flour||1 1⁄2 Ounce (40 Gram)|
|Black pepper||To Taste|
|Rabbit||4 Pound, cut into serving pieces (2 Kilogram)|
|Onions||2 Large, thinly sliced|
|Carrots||3 , scraped and sliced|
|Parsley||2 Tablespoon, freshly chopped|
|Thyme||1 Teaspoon, freshly chopped|
|Potatoes||1 Pound, thickly sliced (500 Gram)|
|Chicken stock||16 Fluid Ounce (500 Milliliter)|
Serving size: Complete recipe
Calories 3086 Calories from Fat 450
% Daily Value*
Total Fat 50 g76.9%
Saturated Fat 14.6 g73.1%
Trans Fat 0 g
Cholesterol 1484 mg
Sodium 2168.3 mg90.3%
Total Carbohydrates 212 g70.8%
Dietary Fiber 28.8 g115.3%
Sugars 46.5 g
Protein 431 g861.5%
Vitamin A 667.5% Vitamin C 325.7%
Calcium 56.3% Iron 385.9%
*Based on a 2000 Calorie diet
Place half the sliced onion in a casserole.
Cover with half the carrots, then with all the rabbit pieces.
Sprinkle with the parsley and thyme and cover with the remaining onion and carrot slices.
Arrange the potatoes on top, slightly overlapping, to cover completely.
Pour in the stock.
Cover the casserole and bake in a warm oven (170°C/325°F or Gas Mark 3) for 2 hours or until the rabbit is tender.
Increase the temperature to moderate (180°C/350°F or Gas Mark 4).
Uncover the casserole and bake for a further 30 minutes or until the potatoes are lightly browned.
Serve hot, from the casserole.