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Nutrition Facts
Serving Size 1 (297g) Recipe makes 3 servings
Calories 564
Calories from Fat 297		(52%)
Amount Per Serving		%DV
	Total Fat 33.0g	50%
	Saturated Fat 18.7g	93%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 294mg		98%
Sodium 900mg		37%
Potassium 310mg		8%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 1.7g	6%
	Sugars 4.0g
Protein 29.7g		59%
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Welsh Rarebit With Rabbit

Recipe #217643 | 22 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Debber
Mar 20, 2007

Truly, I add rabbit or chicken meat to my rarebit, to serve as a hearty (and savory) main dish, thus making my rarebit a TRUE rabbit!!! Plus my kids don't have to grow up being confused about the name: rarebit or rabbit.

SERVES 3 -6 (change servings and units)

Ingredients

6 slices toasted bread, buttered
1 teaspoon butter
1/2 lb extra-sharp cheddar cheese, shredded (see note)
1 teaspoon yellow mustard (or more)
1 dash hot sauce
1 cup beer (or apple juice)
1-2 cup rabbit, cooked, cubed (or chicken) (optional)
3 eggs, beaten
1 tomato, cut into sixths (wedges)

Directions

1
Melt butter in large saucepan; add cheese, mustard and hot sauce; heat until cheese melts--stirring all the while.
2
Gradually add the beer, stirring continuously; then add meat if using.
3
Stir in beaten egg, until egg sets; remove from heat.
4
Cut toast into "points" and lay two points on each plate.
5
Pour one-sixth of the sauce over each plate; garnish with one tomato wedge.
6
NOTE: try Monterey Jack, Swiss, mild Cheddar for different flavors!

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Featured Reviews for This Recipe

From: Chef #799773

On Mar 24, 2008

We wanted to love this dish since it has so many items we love together. We used rabbit but I may have not cooked that properly because it had a strong gamey taste... i think i may make enchiladas with the leftovers.

0 people found this review helpful

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From: luvinlif2k

On May 30, 2007

I used leftover chicken and beer to make this. I ended up doubling everything but the eggs and forgot the tomatoes. This was easy, tasty and came out just perfect despite my doubling of ingredients in the middle of making it. I would make this again in a heartbeat. Thanks!

1 person found this review helpful

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From: Anme

On Apr 6, 2007

Very good recipe. I made it with left over chicken (since I have a pet rabbit and I dont think that would have been very nice lol) but then remembered when I was does making it that it is friday (no meat during lent) so I had to pick it out. Used apple juice in place of beer and scaled down for 2 people. With all that said, it was a great lunch dish that I plan on making again with meat.

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