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Ingredientes
- 2 x Rabbits cut into pcs
- 2 c. Water
- 2 c. White wine
- 1 x Bay leaf
- 3 x Carrots sliced
- 2 x Onions sliced
- 3 whl cloves
- 2Â 1/3 c. Bisquick
- 5 Tbsp. Butter
- 5 Tbsp. Flour
- 1/2 c. Lowfat milk
- 1 tsp Worcestershire sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Thyme to taste
- 1 c. Heavy cream
- 12 x Baby onions
- 1 Tbsp. Melted butter to 2 tbspns
Direcciones
- Put the rabbit pcs, water, white wine, bayleaf, onion, and cloves in a saucepan. Bring ingredients to boil, cover and simmer for an hour. Remove the rabbit pcs and set aside.
- Strain the liquid. Hold aside. Save the vegetables but toss the cloves and bay leaf. Cut the rabbit into 1 inch chunks.
- Make a Bisquick shortcake dough ball according to the box directions. Leave out the sugar.
- Heat the butter and flour in a saucepan, stir in the lowfat milk, rabbit broth, and Worcestershire sauce. Cook slowly till it thickens. Stir in the salt, pepper, and thyme. Add in the cream. Heat, but don't boil.
- Layer sauce, meat and carrots in a casserole dish. Add in the small onions. Add in remaining sauce.
- Knead your crust dough and pat it out larger than your dish. Lay it on top of your ingredients. Brush with butter. Bake for 30 min at 450 degrees or possibly till crust is brown.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 6 servings | |
| Calories 577 | |
| Calories from Fat 236 | 41% |
| Total Fat 26.84g | 34% |
| Saturated Fat 14.04g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 745mg | 31% |
| Potassium 649mg | 19% |
| Total Carbs 63.54g | 17% |
| Dietary Fiber 6.1g | 20% |
| Sugars 18.4g | 12% |
| Protein 8.57g | 14% |
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