Wild Rabbit with Vegetables
|Rabbits||4 Pound (2 nos)|
|Flour||1⁄4 Cup (4 tbs)|
|Fat||1 1⁄2 Cup (24 tbs) (for frying)|
|Potatoes||8 , peeled|
|Whole carrots||12 , scraped|
|Thick onion slices||2|
|Hot water||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
1 Skin, clean thoroughly and cut up the rabbits.
2 In a paper or plastic bag, combinethe dry ingredients.
3 Add the rabbit pieces in flour mixture and shake.
4 In a pressure pan, heat fat and brown meat lightly.
5 Add in the vegetables, water and bay leaf.
6 Cover, and set the control at 10.
7 Cook for 18 to 20 minutes after control jiggles.
8 Reduce pressure normally.
9 On a heated platter, arrange rabbit and whole vegetables
10 Force the remaining vegetables through sieve, food mill or blender to thicken the gravy.
11 Stir in cream and simmer for 5 minutes.
12 Serve hot.
Calories 881 Calories from Fat 461
% Daily Value*
Total Fat 51 g78.9%
Saturated Fat 16.9 g84.4%
Trans Fat 0 g
Cholesterol 232.6 mg77.5%
Sodium 697.7 mg29.1%
Total Carbohydrates 50 g16.6%
Dietary Fiber 7.2 g28.6%
Sugars 7 g
Protein 55 g110.7%
Vitamin A 310.1% Vitamin C 75.5%
Calcium 11.6% Iron 52.2%
*Based on a 2000 Calorie diet