| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 2 | Rabbit Backs, each cut into | |
| Four pieces | ||
| 2 | T | Thyme, chopped |
| 4 | Cloves Garlic, pressed | |
| Salt | ||
| Pepper | ||
| 16 | Bacon, lean | |
| 3 1/2 | T | Oliveoil |
| 2 1/2 | lb | Tomatoes, quartered |
| 2 | Onions, chopped | |
| 2 | T | Basil, chopped |
| 2 | Bayleaves |
INSTRUCTIONS
Mix thyme with garlic. Salt and pepper rabbit pieces and rub with the thymemix. 2.Put a little piece of bayleaf on each piece and wrap in 2 pieces of bacon and tie with cooking string. 3.Brown the rabbit in the oil ,golden brown take out. 4.Saute the onions;add the tomatoes and saute about 8 minutes.Season with salt and pepper. 5.Put the rabbit pieces on top and cover and simmer 20-25 minutes;adding a little water if nessesary. 6.Take rabbit out' put on platter. Let the sauce simmer a little while longer; than pour over meat and sprikle basil all over. Translated by Brigitte Sealing From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 482.9mg
Potassium: 678.6mg
Carbohydrates: 20.9g
Fiber: 5g
Sugar: 10g
Protein: 3.5g