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Nutrition Facts

Serving Size 1 (601g)

Recipe makes 3 servings

The following items or measurements are not included below:

1 rabbit

Calories 523
Calories from Fat 279 (53%)
Amount Per Serving %DV
Total Fat 31.1g 47%
Saturated Fat 11.3g 56%
Monounsaturated Fat 14.4g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 32mg 10%
Sodium 2185mg 91%
Potassium 1382mg 39%
Total Carbohydrate 54.2g 18%
Dietary Fiber 8.4g 33%
Sugars 8.3g
Protein 8.5g 16%

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Rabbit Stew and Fatback

Recipe #73148 | 2½ hours | 25 min prep | add private note

By: Iowahorse
Oct 10, 2003

SERVES 3 -5 (change servings and units)

Ingredients

Directions

  1. 1
    Cut rabbit into serving pieces.
  2. 2
    Put into covered pan with salt pork (fatback) and 1-1/2 cups water.
  3. 3
    Boil slowly 1-1/2 hours or until tender.
  4. 4
    Drain, reserve broth.
  5. 5
    Remove meat from bones and cut into 2 inch pieces.
  6. 6
    Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan.
  7. 7
    Bring to a boil and cook slowly for about 15- 21 minutes or until vegetables are tender.
  8. 8
    Add seasonings and flour moistened with remaining 1/4 Cup cold water.
  9. 9
    Stir until broth thickens slightly.
  10. 10
    Suggestions: Try adding Blackeyed Peas instead of carrots.

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