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Rabbit Stew

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  Red wine 1 1⁄2 Cup (24 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Bay leaves 3
  Cloves 3
  Salt 1 Pinch
  Peppercorns 2
  Allspice 1 Tablespoon
  Rabbit 4 Pound, cut into pieces (1 Whole)
  Flour 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Pearl onions 2 Pound
  Tomatoes 2 Pound, peeled, crushed
  Sugar 2 Tablespoon

In a dish, combine marinade ingredients.
Add rabbit pieces.
Refrigerate 12-24 hours.
Remove rabbit from marinade.
Pat dry.
Dredge with flour.
Pass marinade through a sieve.
Set aside.
In a casserole dish, heat oil.
Brown rabbit pieces all over.
Remove from casserole dish.
Set aside.
Brown onion in rabbit cooking fat.
Add tomatoes, sugar, marinade and rabbit pieces.
Simmer around 1 hour or until meat is tender.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4283 Calories from Fat 1364

% Daily Value*

Total Fat 154 g236.3%

Saturated Fat 28.2 g140.8%

Trans Fat 0 g

Cholesterol 1469.8 mg489.9%

Sodium 1398.3 mg58.3%

Total Carbohydrates 229 g76.5%

Dietary Fiber 15.6 g62.6%

Sugars 85.9 g

Protein 417 g834.5%

Vitamin A 156.5% Vitamin C 241.9%

Calcium 66% Iron 359.9%

*Based on a 2000 Calorie diet

Rabbit Stew Recipe