Try this Rabbit with Anchovies and Capers recipe, or contribute your own.
Suggest a better descriptionPut the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel. Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, vegetables, herbs, and salt and pepper. Leave for 6 hours to overnight. Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour. Heat the remaining oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in a preheated oven at 325 degrees of 45 minutes. Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment. Formatted by suechef@sover.net Recipe by: Two Fat Ladies #FL1A04 Posted to MC-Recipe Digest V1 #797 by Sue
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Serving Size: 1 Serving (499g) | ||
Recipe Makes: 6 | ||
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Calories: 600 | ||
Calories from Fat: 201 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 186mg | 57 % | |
Sodium 778.7mg | 27 % | |
Potassium 1353.5mg | 36 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.1g | ||
Protein 68.4g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 600
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