Directions:
- In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
- Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
- Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.16 Kcal (1587 kJ) | ||
| Calories from fat | 90.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 16% | |
|---|---|---|---|
| Cholesterol | 170.01mg | 57% | |
| Sodium | 879.66mg | 37% | |
| Potassium | 769.58mg | 16% | |
| Total Carbs | 18.95g | 6% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 43.47g | 87% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.8mg | 32% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 76.53 Kcal (320 kJ) | ||
| Calories from fat | 18.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 16% | |
|---|---|---|---|
| Cholesterol | 34.31mg | 57% | |
| Sodium | 177.55mg | 37% | |
| Potassium | 155.33mg | 16% | |
| Total Carbs | 3.83g | 6% | |
| Sugars | 0.2g | 4% | |
| Dietary Fiber | 0.13g | 3% | |
| Protein | 8.77g | 87% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 1.2mg | 32% | |
| Calcium | 12.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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