Directions:
- Put rabbit and vinegar in a dish with enough water to cover.
- Marinate in the refrigerator for at least one hour, or up to overnight.
- Discard water and vinegar, and dry rabbit pieces.
- Sprinkle meat with salt and pepper.
- Heat butter and oil in a large skillet over high heat.
- Brown meat on all sides.
- Reduce heat to low.
- Place the garlic, scallions, green pepper and celery on top of the rabbit pieces.
- Sprinkle with basil.
- Cover and simmer for a few minutes.
- Combine tomato sauce and sherry.
- Add sherry mixture to pan.
- Cover and simmer for at least an hour.
- If sauce becomes too thick, add a little water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 772.22 Kcal (3233 kJ) | ||
| Calories from fat | 114.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 20% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 1005.79mg | 42% | |
| Potassium | 377.46mg | 8% | |
| Total Carbs | 46.6g | 16% | |
| Sugars | 7.53g | 30% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 32.7mg | 54% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 282.71 Kcal (1184 kJ) | ||
| Calories from fat | 42.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 20% | |
|---|---|---|---|
| Cholesterol | 5.59mg | 5% | |
| Sodium | 368.22mg | 42% | |
| Potassium | 138.19mg | 8% | |
| Total Carbs | 17.06g | 16% | |
| Sugars | 2.76g | 30% | |
| Dietary Fiber | 1.1g | 12% | |
| Protein | 2.14g | 12% | |
| Vitamin C | 12mg | 54% | |
| Iron | 0.3mg | 4% | |
| Calcium | 17.3mg | 5% | |
* 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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