Directions:
- In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
- Remove meat; strain and reserve marinade.
- Dry meat well; coat lightly with flour.
- In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade.
- Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
- Remove meat to a warm platter.
- Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.98 Kcal (942 kJ) | ||
| Calories from fat | 86.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 15% | |
|---|---|---|---|
| Cholesterol | 84.83mg | 28% | |
| Sodium | 846.67mg | 35% | |
| Potassium | 417.18mg | 9% | |
| Total Carbs | 9.28g | 3% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 19.03g | 38% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.5mg | 14% | |
| Calcium | 94mg | 9% | |
| Amount Per 100 g | |||
| Calories | 57.85 Kcal (242 kJ) | ||
| Calories from fat | 22.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 15% | |
|---|---|---|---|
| Cholesterol | 21.81mg | 28% | |
| Sodium | 217.7mg | 35% | |
| Potassium | 107.27mg | 9% | |
| Total Carbs | 2.39g | 3% | |
| Sugars | 0.26g | 4% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 4.89g | 38% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.6mg | 14% | |
| Calcium | 24.2mg | 9% | |
* 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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