Stuffed Rabbit Leg With Squid
| 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)
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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