| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 4 | Servings | |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Rabbit, about 3 pounds cut | |
| up | ||
| 2 | c | Dry white wine |
| 1 | T | Green peppercorns |
| 1/2 | c | Cream or half-and-half or |
| Mock Cream to follow | ||
| Salt and black pepper | ||
| freshly ground to taste |
INSTRUCTIONS
Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine) Heat a Dutch oven and add the oil. Saute the rabbit pieces in the oil until brown on all sides, about 10 minutes. Add the wine, cover the pot, bring to a simmer, and cook for 45 minutes. Remove the rabbit from the pot and place on a heated platter. Add the green peppercorns, smashing them in the bottom of the pot with a wodden spoon. Add the cream and bring to a heavy simmer. Cook for 3 minutes and add salt and pepper to tast. Pour the sauce over the rabbit. Serve with Semolina Dumplings (p. ref), along with Zucchini and Carrots (p. ref) and a green salad with French Bread. Wine Suggestion: Cotes du Rhone or Petite Sirah. Serves 4 Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@AURACOM.COM> Date: Thu, 12 Dec 1996 23:17:45 -0400
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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 186
Total Fat: 21.1g
Cholesterol: 40.8mg
Sodium: 17.5mg
Potassium: 110.3mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1.2g
Protein: <1g