Photo: Andrew Ridley
Rabbit & mushroom hotpot
7 ingredients
30 min
Serves 4
openrecipes
Despite having only a few ingredients, this take on a Lancashire hotpot is packed with flavour
Estimated Nutrition (whole recipe, rough)
508
Calories
39g
Protein
18g
Fat
50g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Rabbit | 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
- 3 tbsp olive oil , plus a little extra for brushing
- 1 oven-ready rabbit , cut into legs, shoulders and loins (discard the rib cage, it's very bony)
- 250g pack small flat cap mushrooms (Portabellini), thickly sliced
- 1kg large potatoes , thinly sliced
- 3 Spanish onions (large brown onions), halved and thinly sliced
- 1 tbsp chopped rosemary
- 600ml strong-flavoured chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes