Rabbit Stew With Oysters
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game | 6 | Servings | |
INGREDIENTS
| 1 | Rabbit, cut up | |
| Flour, salt and pepper | ||
| Bacon drippings | ||
| 2 | Beef bouillon cubes | |
| Potatoes, peeled and cut in | ||
| chunks | ||
| Carrots, peeled and cut in | ||
| chunks | ||
| Boiling-size onions, peeled | ||
| 1 | 8-oz oysters with liquid |
INSTRUCTIONS
Dredge rabbit with flour, salt and pepper. Brown in drippings. Sprinkle some extra flour with rabbit (for gravy). Slowly add boiling water, stirring to make gravy, until rabbit is more than covered. Add bouillon. Cover tightly and simmer 1 hour. Add vegetables and simmer until done. Add water if needed, but the liquid should be thick. Add oysters and simmer 10 minutes. MITZI AND BUDDY MCKINNEY SAN ANGELO, TX From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”
Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 739.6mg
Potassium: 406.8mg
Carbohydrates: 12.1g
Fiber: 1.7g
Sugar: 1.1g
Protein: 3.6g