Try this Rabbit ragu, 250 must have slow cooker recipes recipe, or contribute your own.
Suggest a better description1 Heat half the olive oil in the insert pan of a 5 litre
(175A oz/20 cup) slow cooker or a large frying pan
over high heat. Add the rabbit and cook, in batches if
necessary, for 2- 3 minutes each side, or until golden.
Remove to a plate.
2 Heat the remaining oil over medium heat. Sauté the carrot,
celery and onion for 5-6 minutes, or until softened. Stir in
the garlic and roseImary Add the wine, bring to a simmer,
then add the stock and rabbit. Bring back to a simmer and
weason with sea salt and freshly ground black pepper.
3 Return the insert pan, if using, to the slow cooker, or
transfer the mixture to the slow cooker. Cover and cook
on low for 4-5 hours, or until the rabbit is very tender.
4 Remove the rabbit using a slotted poon. Set aside to cool
slightly, then coarsely shred the meat. In the insert pan of
the slow cooker or a saucepan, reduce the braising liquid
over medium-high heat for 15-20 mins, until thickened.
5 Stir in the butter, parsley and shredded rabbit. Sprinkle
with parmesan and serve with hot cooked pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (252g) | ||
Recipe Makes: 1 | ||
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Calories: 276 | ||
Calories from Fat: 147 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 48.8mg | 15 % | |
Sodium 993.7mg | 34 % | |
Potassium 244.4mg | 6 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.8g | ||
Protein 23.3g | 33 % | |
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: 276
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