Not-So-Welsh Rarebit – Rabbit

May 08, 2023May 8, 20230 14
Not-So-Welsh Rarebit - Rabbit
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup light margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot mustard ( Keen 's or equivalent , 1/4 tsp . dry )
1 1/2 cups milk
2 cups cheese ( shredded or finely chopped )
1 cup potato ( cubed )
1/2 cup carrot ( chopped )
1/2 cup celery ( chopped )
1/2 cup cauliflower ( chopped )
1 cup peas
1/2 cup ale ( Stella Artois or equivalent )
4 slices toast

Nutrision Information

Servings Per Recipe
4
Calories
681
Sugar
6g
Fat
44g
Not-So-Welsh Rarebit - Rabbit is a twist on the traditional Welsh Rarebit, a dish made with a cheese sauce that is poured over toast. This version includes rabbit meat and a variety of vegetables, making it a hearty and flavorful meal. It is a popular dish in the UK and other parts of Europe and is often served as a pub dish or comfort food. While it may not be suitable for vegetarians or those with a rabbit allergy, it is a great way to incorporate lean protein and vegetables into your diet.

Instructions

1.Preheat oven to 400°F. Grease a 9-inch baking dish with cooking spray.
2.In a medium saucepan, melt the margarine over medium heat. Once melted, add flour, salt, pepper, and hot mustard. Cook, whisking constantly, for 2-3 minutes or until the mixture turns golden brown.
3.Gradually whisk in milk. Cook, whisking constantly, for 5-7 minutes or until the mixture is thick and bubbly.
4.Add cheese and stir until melted and smooth.
5.Meanwhile, in a large pot of boiling water, cook potato, carrot, celery, and cauliflower until tender, about 5-7 minutes. Drain.
6.In a large bowl, combine cheese sauce, cooked vegetables, and ale. Stir in peas.
7.Spoon mixture into prepared dish. Top with toast slices.
8.Bake for 10-12 minutes or until the mixture is hot and bubbly and the toast is golden brown. Serve hot.

PROS

Not-So-Welsh Rarebit – Rabbit is a delicious and hearty meal that is easy to make and perfect for a cold winter night.
It is also a great way to use up leftover rabbit meat.

CONS

Some people may not like the taste of rabbit meat and may prefer to use chicken or beef instead.
This recipe is also quite high in saturated fat and sodium.

HEALTH & BENEFITS

Rabbit meat is a great source of lean protein and is lower in fat and calories than other meats like beef and pork. It is also high in vitamin B12, which is important for maintaining a healthy nervous system. Vegetables like potatoes, carrots, and cauliflower are high in fiber and essential vitamins and minerals.

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