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Ingredientes
- 1 lrg Rabbit cut up
- Â Â Salt to taste
- 1 tsp Season All
- 1/2 tsp Cayenne pepper
- Â Â Freshly-grnd black pepper to taste
- 3 lrg Onions minced
- 2 x Celery stalks minced
- 1 lrg Bell pepper minced
- 1 handf Shallots minced
- 3 x Garlic cloves crushed
- 5 Tbsp. Roux
- 1 can Rotel tomatoes
- 2 lrg cans Tomato sauce
- 1 x Warm banana pepper
- 1 handf Fresh parsley minced
- 1 can Mushroom pcs
- 3 c. Water
- 1 can Spicy warm V-8 juice
- 3 c. Rice cooked
Direcciones
- Season rabbit with salt, Season All and cayenne and black peppers. Brown rabbit, add in mushrooms and 1/2 onion, brown well. In another pot, make roux, 5 Tbsp. oil and 5 Tbsp. flour, brown well. Add in onion, bell pepper and celery and saute/fry for 10 min. Add in tomato sauce, Rotel tomatoes, V-8 juice, garlic, warm pepper, shallots, parsley and water. Simmer for 5 hrs. After gravy has been cooking for 4 hrs, add in rabbit, onion and mushrooms. Cook till rabbit is tender. Serve over warm cooked rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3083g | |
| Calories 1142 | |
| Calories from Fat 41 | 4% |
| Total Fat 4.91g | 6% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5766mg | 240% |
| Potassium 4946mg | 141% |
| Total Carbs 250.5g | 67% |
| Dietary Fiber 33.3g | 111% |
| Sugars 71.42g | 48% |
| Protein 36.37g | 58% |
