Roast Rabbit, Spinach, Lentils And A Mustard Butter

Let us be ruthless to root out theoretical structures that view people as psychological or socio-pyschological abstractions: the phenomena observed are not “ego defense mechanisms” but are pride’s offensive, defensive, and deceptive strategies. And let us also reject the therapeutic assumptions that are consequent to the theory: they are poor and deceptive substitutes for the Gospel of Jesus Christ.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Grains	British	British, Modern, Thoroughly	1	Servings

INGREDIENTS

125	g	Softened butter, 4 1/2oz
125	g	Mascarpone, 4 1/2oz
1	T	Dijon mustard
2	T	Grain mustard
1		Clove garlic
		Grated zest of half a lemon
		Olive oil
2		Rabbit legs
1		Saddle of rabbit split in
		two
2	T	Chopped shallot
250	g	Washed spinach, 9oz
150	g	Cooked castlelucchio
		lentils 5 1/2oz

INSTRUCTIONS

Preheat the oven to 180Ã¸C/350Ã¸F/gas mark 4.  In a bowl combine the
first 6 ingredients along wtih a seasoning of  salt and pepper and set
aside.  Take an oven proof frying pan, heat up a little olive oil,
season the  rabbit and fry the pieces so as to brown them all over,
transfer to  the oven and cook for about 10 minutes, remove and keep
warm.  Heat a little more oil in the saucepan, add the shallot and cook
for 2  minutes, then add the spinach and lentils, stir until the
spinach  cooks. Season and remove from the heat.  Drain the spinach
mixture of any excess liquid and divide onto two  plates. Place the
rabbit on top and finally place a generous spoonful  of the butter on
the rabbit and serve.  Converted by MC_Buster.  Posted to Digest
bread-bakers.v097.n, converted by MM_Buster v2.0l.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1846 Calories From Fat: 1687 Total Fat: 191.5g Cholesterol: 440.8mg Sodium: 1493.7mg Potassium: 933.8mg Carbohydrates: 25.8g Fiber: 10.6g Sugar: 1.6g Protein: 21.5g