from "Real Stew"..."really quite a nice dish and not a dainty one, because you must pick up those pieces of rabbit with your fingers and enjoy yourself."
In a large earthenware casserole set on a heat diffuser, melt the butter and lard together over medium-high heat. When the butter stops sizzling, brown the rabbit pieces, about 5 minutes per side. Add the onion and cook,stirring until translucent, about 5 minutes. If you are not cooking with earthenware and a diffuser, cover over medium heat and check for doneness sooner. Add the wine and let it evaporate by three-quarters, 5-8 minutes. Add the tomatoes, beef broth, and garlic. Bring to a boil, then reduce the heat to very low, and season with salt and pepper. Cook until the rabbit is very tender, about 3 hours.
To make the gremolada, combine the lemon zest, anchovies, parsley, and garlic in a small bowl. Stir into the braised rabbit and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 115 | ||
Calories from Fat: 75 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 18.1mg | 6 % | |
Sodium 2353.6mg | 81 % | |
Potassium 298.9mg | 8 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.8g | ||
Protein 1.9g | 3 % | |
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: 115
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