| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gabriel’s, Gate |
2 |
servings |
INGREDIENTS
| 1/4 |
|
Brown onion |
| 1 |
|
Clove garlic |
| 1 |
|
Sprig thyme |
| 1/2 |
tb |
Peanut oil |
| 2 |
|
Rabbit hind legs |
| 1 |
ts |
Tomato paste |
| 1/2 |
c |
Red wine |
| 1 |
c |
Boiling water |
| 10 |
|
Prunes; pitted |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Carrots |
| 1 |
tb |
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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