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Rabbit

Rabbit

Rabbit meat is a good source of Protein and Vitamin B12, Niacin, Iron, Phosphorus and Selenium. Rabbit meat is also considered a better health option owing to its low-fat, low-cholesterol benefits, as compared to other white meat. As well, because the meat is easily digested, rabbit has been suggested to people who have trouble digesting other meats to keep the protein in their diet.

  • Rabbit meat has 3 times less saturated fat then most cooked red meats
  • Rabbit meat has been recommended for special diets of people with heart disease, low sodium diets and weight reduction diets
  • Rabbit has a lower overall percentage of fat the most red and white meats

Recipe suggestion :

Ingredients

  • 1 rabbit. 3 pounds, cut up
  • 4 1/3 cups water
  • 3/4 cup all-purpose flour
  • 1 bay leaf
  • 3 tbsp butter
  • 4 cups cranberry juice
  • 1 cup chopped celery
  • 2 cups diced carrots
  • 2 medium onions, thinly
  • dash of pepper
  • 1 tsp salt and seasoned salt
  • 4 ounces sliced mushrooms, sautéed
  • 4 medium potatoes peeled and chopped

Preparation Instruction

Preparation Instructions Cut rabbit into pieces. Coat rabbit pieces with 1/2 cup flour. Melt butter in a sauce pan over medium heat. Brown rabbit pieces on all sides in the butter. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and cranberry juice. Bring to the boil. Reduce heat to a simmer. Cover, and let simmer for about 2 hours. Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer. Combine 1/4 cup flour and 1/3 cup water. Stir until well blended and smooth. Stir flour mixture into the broth. Cook and stir until thickened.



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