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Add a photoServings: 4
Ingredients
- 1 lrg Rabbit, cut into pcs
- 2 Tbsp. Vegetable oil
- 1 x Bay leaf, crumbled
- 1 x Clove garlic, minced
- 1 x Clove (the spice)
- 2 Tbsp. Bacon, diced
- 2 sm Carrots, minced
- Â Â Mushrooms, optional
- 1/2 c. Vinegar (a little less if using lots of a sour Chipotle sauce like bufalo)
- 1Â 1/2 c. Water -or possibly-
- 1Â 1/4 c. Water -and-
- 1/4 c. White wine
- 1 c. Lowfat sour cream
- Â Â Chipotle sauce or possibly puree to taste
Directions
- Heat vegetable oil in cauce pan. When warm, add in leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add in rabbit and saute/fry till browned.
- Pour solution of 1/2 c. vinegar, the chipotle sauce, & the water/wine over meat. Cover pan and simmer till tender. Before removing pan from heat, add in lowfat sour cream and more chipotle puree if you like. Serve warm with dumplings or possibly large noodles.
- I like this with about a tsp. of Dijon mustard in the final sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 191 | 80% |
| Total Fat 21.65g | 27% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.18g | |
| Cholesterol 35mg | 12% |
| Sodium 126mg | 5% |
| Potassium 227mg | 6% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.39g | 2% |
| Protein 2.52g | 4% |
