Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 rabbit
- salt
- pepper
- 250-375 g butter
- 1-1 1/2 cup hot water
- bouquet garni (optional)
- 1 onion (optional)
- =
Directions
Melt butter in saucepan and saute onion.
Heat butter mixture until golden brown.
Fry rabbit in butter until evenly browned and sealed.
Add the water and simmer for 1-5 hours with the water only*just* moving becuase the meat will toughen if it boils.
My dad usually makes this without the bouquet garni in the pot-- he gets wild rabbits on the farm in New Zealand and they seem to be strong enough in flavour to not need it.
I buy my bunnies in the Dutch supermarket and think that the additional herbs*are* needed as these are farmed rabbits and don't have the same taste.