Try this Braised Rabbit in Reisling with Tomatoes, Rapini and Creme recipe, or contribute your own.Suggest a better description
Marinating the rabbit: Butcher the rabbit into 2 legs, 2 forearms and 2 loins. Combine the marinade ingredients together and add the rabbit pieces. Marinate overnight. Save the bones for a stock. Braising the rabbit: Heat large frying pans with oil. Drain the rabbit pieces and save the marinade. Set the loins aside. Season the legs and forearms with salt and pepper and sprinkle with flour. Sear on each side until browned. Put the pieces in a braising pan. Wipe out the frying pans, add a little more oil and cook the vegetables until golden. Deglaze with the wine. Add the vegetables and wine to the rabbit. Add remaining marinade, the tomatoes, pigs foot and enough chicken stock to come 1/2 way up the meat. Braise 30-40 minutes or until the legs are tender. Remove the legs and set aside. Strain the braising juices. Sear the loin and slice on the diagonal into 1-inch slices. Reheat legs and forelegs in the braising juices. Meanwhile, heat a frying pan over high heat. Add olive oil and sear the rapini. Season with salt and pepper and cook 10 minutes. Add the tomatoes and garlic and cook an additional 5 minutes To serve, arrange a foreleg and a back leg on each of 4 warm plates. Distribute the loin pieces around the legs and top with the rapini and tomatoes. Pour the sauce over the meat. Finish with a spoonful of creme fraiche. Note: Roasted red bliss potatoes are a nice accompaniment Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9329; TVFN Posted to MC-Recipe Digest V1 #286 Date: Fri, 8 Nov 96 02:28:10 UT From: "Ed Bauman"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (421g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 141 (29%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 29.9mg||9 %|
|Sodium 1069.8mg||37 %|
|Potassium 277.6mg||7 %|
|Total Carbohydrate 87.7g||26 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 82.5g|
|Protein 6g||9 %|
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: 488
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.