| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 2 | Servings | ||
INGREDIENTS
| 1/4 | Brown onion | |
| 1 | Clove garlic | |
| 1 | Sprig thyme | |
| 1/2 | T | Peanut oil |
| 2 | Rabbit hind legs | |
| 1 | t | Tomato paste |
| 1/2 | c | Red wine |
| 1 | c | Boiling water |
| 10 | Prunes, pitted | |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Carrots | |
| 1 | T | Chopped parsley |
INSTRUCTIONS
Dice onion. Crush garlic and finely slice thyme. Heat oil in a non-stick saucepan and brown rabbit pieces on both sides. Add thyme and onion to pan and stir for 1 minute before adding tomato paste, garlic and wine. Bring to the boil, add boiling water and prunes and season with salt and pepper. Lower to a simmer, cover and cook for 1 hour. Add carrots, cover pan and cook for a further 30 minutes. Check that the rabbit is tender, and cook a little longer if necessary. Stir in parsley and serve. Converted by MC_Buster. Per serving: 215 Calories (kcal); 4g Total Fat; (18% calories from fat); 2g Protein; 37g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Find God and you find everything”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 115
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 373.5mg
Potassium: 338.5mg
Carbohydrates: 15.8g
Fiber: 3.3g
Sugar: 4.2g
Protein: 2.3g