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Roast Rabbit, Spinach, Lentils And A Mustard Butter

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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 180øC/350øF/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.

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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


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