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Rabbit In Milk And Rum Recipe
|Garlic||2 Clove (10 gm), crushed|
|Bay leaves||2 , crumbled|
|Mixed herbs||2 Tablespoon|
|Ground black pepper||1 Teaspoon|
|Dark rum||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Rabbit||1⁄2 , cut into pieces|
|Milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Tablespoon (Plain)|
Serving size: Complete recipe
Calories 2101 Calories from Fat 793
% Daily Value*
Total Fat 89 g137.4%
Saturated Fat 32.1 g160.4%
Trans Fat 0 g
Cholesterol 919.4 mg306.5%
Sodium 1031 mg43%
Total Carbohydrates 48 g16.1%
Dietary Fiber 4 g16.1%
Sugars 15.4 g
Protein 238 g475.7%
Vitamin A 33.1% Vitamin C 13%
Calcium 54.5% Iron 208.4%
*Based on a 2000 Calorie diet
Pour over the rum and olive oil and stir well.
Add the rabbit pieces to this mixture and marinate for at least 12 hours.
Transfer the rabbit to a deep casserole and pour over the milk.
Cover and microwave on HIGH for 10 minutes.
Turn the rabbit pieces.
Cover and microwave on HIGH for a further 10 minutes.
Leave to stand for 10 minutes.
Drain the rabbit and strain the cooking liquid, reserving 1 1/4 cups (300 ml/1/2 pint).
Melt the butter in a bowl for 30 seconds on HIGH, and stir in the flour.
Pour over the cooking liquid and stir well.
Microwave for 2 minutes on HIGH.
Beat the sauce thoroughly with a hand whisk, and add the mustard, whisking constantly.