Try this Stewed Rabbit recipe, or contribute your own.
Suggest a better descriptionSeason the rabbit well with salt and pepper. Heat the olive oil in a large saute pan. Fry the rabbit pieces in the oil over medium heat until they are nicely browned. Once browned, remove the pieces from the pan and keep in a warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add the onion and cook for 4 minutes over medium heat. Add the garlic and saute for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine. Cook the mixture until the wine is reduced by half. Add the pepperoncini, tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in the pan and continue to simmer for 15 minutes. After 15 minutes, mix in the capers, spoon equal portions of the dish onto warm plates and serve immediately. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Little Italy by David Ruggerio From the TV FOOD NETWORK - (Show # CL-9059 broadcast 02-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-12-1998 Recipe by: David Ruggerio
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 servings | ||
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Calories: 72 | ||
Calories from Fat: 41 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 129.5mg | 4 % | |
Potassium 119.6mg | 3 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.7g | ||
Protein 2.5g | 4 % | |
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: 72
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