Mmmm. Rabbit
Joint rabbit into 6-8 pieces and slice pork into strips about 1cm thick.
Place in a large non-metallic bowl with salt, pepper, bay leaves, thyme, garlic and mace and turn to combine and coat meat in herbs and spices; cover, refrigerate overnight.
Preheat oven to 140°C fan-forced (160°C conventional.)
Combine diced vegetables, pork, rabbit, seasonings, pork fat and water in a large oven-proof casserole dish with a lid. Cover with a cartouche, then the lid and cook in preheated oven 2½ hours or until meat is very tender.
Lift out the meat and set aside until cool enough to handle. Strain juices through a fine sieve and refrigerate to allow the fat to rise to the surface.
Shred meat using 2 forks and transfer to a clean bowl. Spoon over enough of the fat and juices to moisten the meat; mix well. Season to taste.
Tightly pack mixture into small ramekin dishes, pressing the meat down firmly with the back of a fork; the fat should rise to cover the meat. Refrigerate until set and serve with toasted sourdough, cornichons and pickled onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 456 | ||
Calories from Fat: 398 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.3g | 59 % | |
Saturated Fat 16.1g | 81 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 60mg | 18 % | |
Sodium 618.2mg | 21 % | |
Potassium 262.4mg | 7 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.5g | ||
Protein 8.4g | 12 % | |
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: 456
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