| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food from , Ew |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Rabbit portions; seasoned with salt |
|
|
; and pepper (2lb |
|
|
; 4oz) |
| 400 |
g |
New potatoes; skin on (14oz) |
| 85 |
g |
Spring onions; whole (3oz) |
| 400 |
ml |
Brown stock; (14fl oz) |
| 125 |
ml |
Lemon juice; (4fl oz) |
| 2 |
ts |
Dried oregano |
| 4 |
|
Sprigs thyme |
| 6 |
|
Strips lemon peel |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Heat a large frying pan until hot then add the olive oil, seasoned rabbit
and potatoes. Fry for 2-3 minutes on each side until golden. Remove the
rabbit from the pan and place into a medium saucepan. Add the spring onions
to the potatoes and continue to cook for 5 more minutes.
Add the remainng ingredients to the saucepan and bring to the boil. Add the
potatoes and onions, turn down the heat, then cover and simmer for 15-20
minutes until the juices run clear when the rabbit is pierced with a sharp
knife and the potatoes are tender.
Converted by MC_Buster.
Per serving: 693 Calories (kcal); 29g Total Fat; (35% calories from fat);
13g Protein; 108g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food
Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”