Ingredients1 h 15 m servings 349 cals
- In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
- Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
- Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).
Per Serving: 349 calories; 17.7 g fat; 14.5 g carbohydrates; 23.5 g protein; 77 mg cholesterol; 809 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is very, very good. So simple and so elegant, the tastes complement each other perfectly. I used half the fat and a whole bottle of sherry. Will definitely make this again, a great holiday ...
"Luscious" is the word that pops into your brain as soon as you taste this Rabbit Italian Style. "Decadent" and "rich" follow. And could it be any easier? Less than a handful of ingredients, sup...