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Rabbit In Vermouth

  Olive oil 4 Tablespoon
  Rabbit 3 Pound, cut up (1 large one)
  Garlic 2 Clove (10 gm), peeled and sliced
  Yellow onions 2 , peeled and sliced
  Flour 3 Tablespoon
  Salt To Taste
  Black pepper To Taste, freshly ground
  Rosemary 1⁄2 Tablespoon
  Dry vermouth 1 Cup (16 tbs)

Heat a large Dutch oven and add the oil.
Saute the rabbit pieces in two batches until brown on both sides, about 10 minutes total time.
Add the garlic and onions to the pot and cook uncovered for another 10 minutes.
Stir in the flour, salt, pepper, and rosemary.
Blend with a wooden spoon.
Finally, add the vermouth.
Cover and simmer for 45 minutes, or until the rabbit is very tender.
Eggplant Stuffed Turkish Style along with Cold Brussels Sprouts Salad would complete this menu.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2464 Calories from Fat 823

% Daily Value*

Total Fat 93 g142.4%

Saturated Fat 18 g89.9%

Trans Fat 0 g

Cholesterol 1102.3 mg367.4%

Sodium 1097 mg45.7%

Total Carbohydrates 61 g20.3%

Dietary Fiber 6.4 g25.6%

Sugars 3 g

Protein 304 g607.2%

Vitamin A 4.5% Vitamin C 8.3%

Calcium 23.9% Iron 266.1%

*Based on a 2000 Calorie diet


Rabbit In Vermouth Recipe