Directions:
- The rabbit meat should be placed in a deep bowl and covered with the vinegar and water.
- Add the onion, salt, pepper, a few whole cloves and bay leaves.
- Cover and place in the refrigerator.
- Let soak two days, turning several times.
- Remove meat and drain - reserving liquid.
- Brown pieces of meat in hot butter.
- Gradually add some of the liquid that the meat was pickled inches
- Cover and let simmer until the meat is tender about 30-45 minutes.
- Just before serving, stir in the sour cream to the gravy if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.57 Kcal (513 kJ) | ||
| Calories from fat | 89.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 28.68mg | 10% | |
| Sodium | 612.53mg | 26% | |
| Potassium | 113.99mg | 2% | |
| Total Carbs | 4.51g | 2% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 66.51 Kcal (278 kJ) | ||
| Calories from fat | 48.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 15% | |
|---|---|---|---|
| Cholesterol | 15.56mg | 10% | |
| Sodium | 332.39mg | 26% | |
| Potassium | 61.86mg | 2% | |
| Total Carbs | 2.45g | 2% | |
| Sugars | 0.4g | 3% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 0.98g | 4% | |
| Vitamin C | 0.9mg | 3% | |
| Calcium | 38.7mg | 7% | |
* 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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