Saute the rabbit for 15 minutes. Meanwhile cook the spinach in butter with the shallot and keep warm. Cook the remaining shallot in a little butter, add the port and reduce by half and then add the stock and cream. Simmer until thickened, add the cranberries and cook. To serve, pile some spinach on each plate, top with the rabbit and spoon the sauce around the edge. Posted to Digest bread-bakers.v097.n,
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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 237 (73%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 81.6mg||25 %|
|Sodium 457.5mg||16 %|
|Potassium 336mg||9 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 13.6g|
|Protein 7.4g||11 %|
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Calories per serving: 325
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