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Rabbit Casserole With Prunes

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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.

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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


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