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Add a photoServings: 7
Ingredients
- 1 lrg Or possibly 2 small rabbit[s]
- 1/2 c. Vinegar
- 1Â 1/2 c. Water
- 1 c. Dry red wine
- 2 c. Onion, sliced
- 1 tsp Salt
- 1 tsp Dry mustard
- 1 tsp Fresh grnd pepper
- 1 Tbsp. Pickling spice
- 8 x Nails of clove
- 3 x Bay leaves
- Â Â Flour, for dredging
- 1/3 c. Butter
- 1 Tbsp. Sugar
- 3 Tbsp. Flour
- 1 c. Lowfat sour cream
Directions
- Skin, clean and cut the rabbit[s] into pcs. Marinade 1-2 days in the next 10 ingredients. Remove the rabbit, drain, dry, dredge in flour and brown in butter in a heavy saucepan or possibly Dutch oven. Strain the marinade and add in to the rabbit, cover and simmer 1 hr. Arrange the rabbit on a hot platter and set aside. Add in the sugar to the broth. Blend 3 Tbsp. flour with a little water and add in to the broth.
- Just before serving stir in the lowfat sour cream. Pour over the rabbit and serve with noodles.
- Craig Claiborne with a few twists by Jim Weller.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 7 servings | |
| Calories 208 | |
| Calories from Fat 135 | 65% |
| Total Fat 15.38g | 19% |
| Saturated Fat 9.37g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 435mg | 18% |
| Potassium 167mg | 5% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.51g | 3% |
| Protein 1.63g | 3% |
