Rabbit With Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Kitchen, Umbrian | 4 | Servings | |
INGREDIENTS
| 1 | Rabbit weighing approx 1.3kg | |
| 1 | Clov garlic | |
| 50 | g | Butter |
| 2 | T | Extra virgin olive oil |
| 30 | g | Lean pancetta or bacon |
| 1 | Glass dry white wine | |
| 300 | g | Tomatoes, peeled and chopped |
| Salt | ||
| 6 | Walnuts, roughly chopped | |
| 1 | Handful parsley leaves | |
| 1 | Spri rosemary | |
| Grated peel of half a lemon |
INSTRUCTIONS
Cut the rabbit into 8 pieces and rub them with the garlic (especially the protruding bones). Heat the butter and oil in a pan, add the pancetta (or bacon) after pounding it and cutting it into thin strips. Add the pieces of rabbit and brown them on all sides. Pour in the wine and cook down over a moderate heat. Add the tomatoes and salt and pepper to taste. Complete the cooking over a low heat. When the meat is tender, put in the herb mixture, stir well and add more salt if necessary. After 5 minutes, serve the dish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 26.9mg
Sodium: 181.4mg
Potassium: 159.2mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 2.2g
Protein: <1g