Rabbit Italian Style

2
JUNE` 0

"We have this usually on Easter."
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Ingredients

1 h 15 m servings 349 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
  2. Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
  3. Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).

Reviews

2

This is very, very good. So simple and so elegant, the tastes complement each other perfectly. I used half the fat and a whole bottle of sherry. Will definitely make this again, a great holiday ...

This was a great recipe. The problem is, rabbit is rabbit. Especially when your boyfriend hit it with his car.