Sauteed Rabbit With Roasted Red Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat, New text im, Taste, Tvfn | 4 | Servings | |
INGREDIENTS
| 2 | oz | Prosciutto, chopped |
| 2 | T | Olive oil, plus 1/4 cup |
| 1 | T | Unsalted butter |
| 3 | lb | Rabbit, cut into serving |
| pieces and patted | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1 | Bay leaf | |
| 2 | Sprigs fresh rosemary | |
| 2 | T | Inced fresh parsley |
| 1 | c | Chicken stock |
| 4 | Roasted red peppers, peeled | |
| cored seeded | ||
| 2 | t | Minced garlic |
| 4 | Drained anchovy fillets | |
| chopped | ||
| 1/3 | c | Red wine vinegar |
INSTRUCTIONS
In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender. In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons. Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer. Yield: 4 servings Recipe By : TVFN - Taste - Show # 4879 Posted to MC-Recipe Digest V1 #314 Date: Sun, 24 Nov 1996 15:54:03 -0500 From: Doc1946@aol.com
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 173
Calories From Fat: 112
Total Fat: 12.7g
Cholesterol: 24.5mg
Sodium: 940.4mg
Potassium: 356.7mg
Carbohydrates: 5.6g
Fiber: 2.2g
Sugar: 1.2g
Protein: 9.6g