Rabbit Stew Recipe

Summary

Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Rabbit1 , cut into pieces
 Butter3 Tablespoon
 Onion1 Large, coarsely chopped
 Flour3 Tablespoon
 Stock2 Cup (32 tbs)
 Lemon1 , juiced
 Carrots4 , sliced
 Potatoes2 Large, cut into 1 inch pieces
 Mushrooms5 Ounce, cut into quarters
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 604 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 292.5 mg

Sodium 395.9 mg16.5%

Total Carbohydrates 35 g11.6%

Dietary Fiber 5.1 g20.5%

Sugars 5.3 g

Protein 81 g161.1%

Vitamin A 139.8% Vitamin C 56.5%

Calcium 9% Iron 69.1%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 375 degrees.
Rinse rabbit and pat dry.
Melt butter in ovenproof pan.
Brown rabbit on both sides in butter.
Transfer to platter.
Saute onion in same pan until tender.
Stir in flour.
Cook for 2 minutes or until thickened.
Add stock and lemon juice slowly; mix well.
Bring to a boil, stirring constantly.
Add rabbit, carrots and potatoes; mix well.
Bake for 1 hour.
Stir in mushrooms.
Bake for 30 minutes.
Add salt and pepper.
Serve immediately.
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