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Ingredients
Directions
- German/Pennsylvania Dutch/Historic
- Personal comment: I grew up not far away from the Pennsylvania Dutch and when I found these recipes. I hope someone else out there will also be interested...
- Disjoint and trim the rabbit, bone the meat and place in a Mason jar, and cover with the vinegar and an equal amout of water. Put the onion and the other ingredients in the jar and let stand for 2 days. Then brown the rabbit meat in a frying pan in butter, turning frequently. Add in gradually some of the liquid from the jar. Let simmer for 30 min. Serve with a lowfat sour cream sauce.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 924g | |
| Calories 230 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2369mg | 99% |
| Potassium 815mg | 23% |
| Total Carbs 25.19g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 11.28g | 8% |
| Protein 2.18g | 3% |
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