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    You are in: Home / Recipes / Rabbit and Pork Casserole Recipe
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    Rabbit and Pork Casserole

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Pearlesyarn's Note:

    Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable.

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    Units: US | Metric


    1. 1
      Clean and slice the vegetables.
    2. 2
      Heat the oil in a cast iron casserole or other suitable pot placed on the hob.
    3. 3
      Cut the meat into bite sized pieces as you like.
    4. 4
      Dust the meat with flour, shake of excess and brown the meat in batches in the hot oil. when each batch has been browned remove to a plate with a slotted spoon, continue until all the meat has been browned and removed from the pot.
    5. 5
      To the pot add the sliced vegetables, the herbs (chopped) and the cider and stir. Then add the meat and add enough water so that the contents are almost covered.
    6. 6
      Stir well, bring to a simmer, cover and transfer to the oven.
    7. 7
      Cook in the oven for 2 and a half to three hours.
    8. 8
      Check seasonings and serve with mashed potatoes and a green vegetable.

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    Nutritional Facts for Rabbit and Pork Casserole

    Serving Size: 1 (199 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 439.0
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 12.4 g
    Cholesterol 73.2 mg
    Sodium 217.2 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 1.7 g
    Sugars 3.1 g
    Protein 17.6 g

    The following items or measurements are not included:


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