Stuffed Rabbit Leg With Squid

The cross exposes man’s desperate state, his utter bankruptcy that made such suffering necessary. Accordingly, it reveals the folly of all human pride. It teaches man to say: “I never knew myself as a sinner, nor recognized Christ as my Savior until upon the cross I saw, My God, who died to meet the law that I had broken; then I saw, My sin, and then my Savior.” No one is ever able to see on that cross “the wonder of God’s glorious love” until he also sees “his own unworthiness,” and “pours contempt on all his pride.”

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Grains		Superchefs	1	Servings

INGREDIENTS

4		250 g rabbit legs
150	g	Squid, diced
20	g	Black olive, diced
30	g	Sundried tomatoes, diced
50	g	Red pepper, diced
2	g	Garlic cloves
10	g	Pesto
2		Yellow bell peppers
2		Red bell peppers
12		Cloves garlic
400	g	Spinach
1		Courgette, large
1		Aubergine, small
150	g	Green beans
		Thyme

INSTRUCTIONS

For rabbit - pan fry the squid, then the red pepper. Add black olive
and sundried tomatoes, garlic and thyme. Drain and add pesto, stuffed
rabbit leg. Sear in a hot pan and roast in the oven for 12-15  minutes.
Leave to rest for 10 minutes.  Grill the aubergine and courgette.
Blanch the beans, roast peppers and  garlic. Cook the spinach in olive
oil.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 827 Calories From Fat: 216 Total Fat: 24.8g Cholesterol: 393.1mg Sodium: 2653.3mg Potassium: 4352.3mg Carbohydrates: 108.7g Fiber: 33.2g Sugar: 29.2g Protein: 59.6g