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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 225.4
  • Total Fat: 5.3 g
  • Cholesterol: 132.8 mg
  • Sodium: 56.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 32.3 g

View full nutritional breakdown of Rabbit Stew - 1 cup calories by ingredient
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Rabbit Stew - 1 cup

Submitted by: UNEEKNITTER

Introduction

In the spirit of Chicken Pot Pie from PA Dutch Country, I substituted rabbit for this one. I had the leftover carcass of one that I roasted. In the spirit of Chicken Pot Pie from PA Dutch Country, I substituted rabbit for this one. I had the leftover carcass of one that I roasted.
Number of Servings: 5

Ingredients

    1 rabbit carcass (1 lbs)
    Onions 1 medium cubed
    Baby Carrots 1/4 lb bag
    4 cups of water

    Noodles: Use only half of recipe
    Spelt Flour - White, 1 cup
    Egg, fresh, 1 large
    Olive Oil, 1 tbsp
    Water tbsp as needed

Directions

Boil the carcass of a roasted rabbit after dinner. Remove carcass to cool before it falls apart. As you allow the carcass to cool, cut up your onions and add to soup. Add carrots and bring to a full boil. Remove bones from rabbit before returning it to the soup pot. Add garlic powder, thyme and oregano or other spices to taste. Make egg noodles by kneading flour, egg and olive oil. Add water as needed to create a nice dough. Roll out dough to paper thin and then cut into noodles as you desire. Only use half the recipe unless you have more rabbit to add. Add to boiling pot and cook at least 5 minutes. Allow to simmer on stove for 2-3 hours to blend all flavors.

Number of Servings: 5

Recipe submitted by SparkPeople user UNEEKNITTER.





TAGS:  Beef/Pork |

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