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Monterey Jack Rabbit

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  Rabbit 1 , cut into serving pieces (Reserve The Liver And Heart)
  Sauterne 1⁄2 Cup (8 tbs)
  Butter 2 1⁄2 Tablespoon
  Finely chopped fresh rosemary 1 Teaspoon
  Brandy 1 Dash
  Dark beer 4 Tablespoon
  Shallots 8 Small, chopped fine
  Mushrooms 8 Medium, sliced thin
  Salt 1 1⁄2 Teaspoon
  Grated monterey jack cheese 1⁄3 Cup (5.33 tbs)

Marinate the rabbit pieces at least 4 hours in the sauterne.
When ready to cook, presoak the pot, top and bottom, in water for 15 minutes.
Mince rabbit liver and heart, and saute in 1/2 tablespoon of the butter, rosemary and dash of brandy.
Set aside.
In a separate saucepan, saute the rabbit in the remaining 2 tablespoons of butter until lightly browned, add the dark beer and simmer for 5 minutes.
Pour the rabbit, including the liver and heart, and the sauces into the pot.
Add the chopped shallots, sliced mushrooms, salt and grated cheese.
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook 50 minutes, or until tender.

Recipe Summary

Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3025 Calories from Fat 805

% Daily Value*

Total Fat 92 g141.5%

Saturated Fat 40.9 g204.6%

Trans Fat 0 g

Cholesterol 1778 mg592.7%

Sodium 4238.9 mg176.6%

Total Carbohydrates 43 g14.3%

Dietary Fiber 2.1 g8.6%

Sugars 3.8 g

Protein 465 g930.7%

Vitamin A 78.1% Vitamin C 33.5%

Calcium 65.7% Iron 385%

*Based on a 2000 Calorie diet


Monterey Jack Rabbit Recipe