“We have this usually on Easter.” - by JUNE`
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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).
Nutrition
Amount Per Serving (8 total)
- Calories
- 349 cal
- 17%
- Fat
- 17.7 g
- 27%
- Carbs
- 14.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 treat...." See more Thank you for sharing."
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