| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ross, On, The, Range | 4 | servings | |
INGREDIENTS
| 1 | Rabbit; jointed and skinned | |
| 2 | ts | Paprika |
| 6 | ts | Plain flour |
| 100 | ml | Sunflower oil; (3 1/2fl oz) |
| 12 | Peeled button onions | |
| 1 | ts | Red wine vinegar |
| 1/2 | Bottle red wine | |
| 1 | l | Water or chicken stock; (35fl oz) |
| 1 | Bouquet garni | |
| 85 | g | Raisins plumped in 1/2 cup brandy; (3oz) |
| 4 | ts | Espresso coffee |
| 4 | Squares bitter chocolate | |
| 1 | ts | Fresh oregano; finely chopped |
INSTRUCTIONS
TO FINISH Dredge the rabbit in the paprika and flour and brown in the oil. Brown the onions in the same oil, discard the oil and deglaze with the vinegar. Reduce to nothing and add the wine. Return the rabbit and onions to the casserole, add the stock and the bouquet garni. Bring to the boil, skim and simmer for about 45 minutes. Stir in the brandy, raisins, chocolate and coffee and stir until thickened. Add the onions to the casserole and bring it to the boil. Sprinkle with oregano and serve from the casserole. Converted by MC_Buster. Per serving: 435 Calories (kcal); 42g Total Fat; (80% calories from fat); 14g Protein; 9g Carbohydrate; 32mg Cholesterol; 31mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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“WARNING: Exposure to the Son may prevent burning.”