Serves: 6
1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion in oil, stirring frequently, until tender. Reduce heat to medium.
2. Coat rabbit with flour. Cook rabbit in onion mixture, turning occasionally, until brown. Sprinkle with salt and pepper. Stir in wine. Cook uncovered until liquid has evaporated and juice of rabbit is no longer pink when centers of thickest pieces are cut.
3. Stir in remaining ingredients, breaking up tomatoes with a fork or snipping with kitchen scissors. Cover and simmer about 1 hour or until rabbit is tender.
NUTRITION FACTS: 1 Serving: Calories 455 (Calories from Fat 235) Fat 26g (Saturated 5g) Cholesterol 105mg Sodium 690mg Carbohydrate 16g (Dietary Fiber 2g) Protein 41g % DAILY VALUE: Vitamin A 4% Vitamin C 8% Calcium 8% Iron 28% DIET EXCHANGES: 1 Starch 5 1/2 Lean Meat 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rabbit Italiano recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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