Rabbit With Wilted Spinach And A Cranberry Sauce

You see, it’s not that difficult to demonstrate either grace or truth. What takes the work of God in our lives is to be able to demonstrate both – grace and truth. Not both like a faucet that turns from one temperature to the other, but like Jesus who always demonstrated both in every occasion. In order to be successful, we must live lives that are wise, saturated with the Bible, being fueled by the Holy Spirit, driven by the principles we’ve accepted in the Gospel and seeking to exalt our Savior in all things.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	British	British, Modern, Thoroughly	1	Servings

INGREDIENTS

2		Legs of rabbit
1		Saddle of rabbit, cut in
		half
		Butter
2	T	Shallot, chopped
250	g	Spinach, picked and washed
2		More tbsp shallot, chopped
100		Port
125		Chicken stock
50	g	Cranberries
125		Whipping cream
		Sugar if required

INSTRUCTIONS

Saute the rabbit for 15 minutes. Meanwhile cook the spinach in butter
with the shallot and keep warm.  Cook the remaining shallot in a little
butter, add the port and  reduce by half and then add the stock and
cream. Simmer until  thickened, add the cranberries and cook.  To
serve, pile some spinach on each plate, top with the rabbit and  spoon
the sauce around the edge.  Converted by MC_Buster.  Posted to Digest
bread-bakers.v097.n, converted by MM_Buster v2.0l.

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3456 Calories From Fat: 1944 Total Fat: 218.1g Cholesterol: 851.8mg Sodium: 1433.6mg Potassium: 5882.3mg Carbohydrates: 184.2g Fiber: 38.1g Sugar: 65.2g Protein: 199.8g