Cut the rabbit into 8 pieces and rub them with the garlic (especially the protruding bones). Heat the butter and oil in a pan, add the pancetta (or bacon) after pounding it and cutting it into thin strips. Add the pieces of rabbit and brown them on all sides. Pour in the wine and cook down over a moderate heat. Add the tomatoes and salt and pepper to taste. Complete the cooking over a low heat. When the meat is tender, put in the herb mixture, stir well and add more salt if necessary. After 5 minutes, serve the dish.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 150 (100%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 26.9mg||8 %|
|Sodium 72.2mg||2 %|
|Potassium 4.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 150
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