| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 boneless rabbit breasts
- 3/4 cup flour, seasoned with salt and pepper
- 2 tablespoons olive oil
- 1 (10-ounce) can beef broth
- 1 cup water
- 1 medium onion, finely chopped
- 1 cup sour cream
- 1/2 cup white cooking wine
- Cooked rice or pasta, serving suggestion
Instructions
- Cut rabbit meat into cubes and toss in seasoned flour. Heat oil over medium-high heat in a large, deep frying pan. Add rabbit and cook until browned. Add beef broth, water, and onion and simmer for 20 to 25 minutes. Add sour cream and wine and simmer for an additional 5 to 10 minutes. Serve over a bed of rice or pasta.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 340 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 63 mg |
| Sodium | 349 mg |
Reviews
Ya’ll… Rabbits do not have “breasts”… there are legs, front (which are referred to as “wings”), back legs and saddles (the back). Assuming that this recipe is calling for the saddles, which would be the easiest section to cut into cubes… all in all, this looks like a great recipe, but the part of the rabbit called for is not accurate..