Try this Fricasse of Rabbit with Prunes recipe, or contribute your own.
Suggest a better description1 Place the prunes in a small non- metallic dish, pour over the wine and leave to soak for at least 8 hours, or overnight is best, then drain and the reserve the soaking liquid. 2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof casserole with a lid. Season the rabbit pieces with salt. Add the olive oil to the pan, then add the rabbit - you may have to do this is batches and fry until lightly browned all over, turning once. Remove from the pan and set aside. 3 Add the butter to the pan and then quickly stir in the shallots, ground almonds, garlic and pine nuts. Continue to cook, stirring for about 5 minutes until evenly golden brown. 4 Add the balsamic vinegar to the pan, if using and allow to reduce almost completely, then pour in the reserved soaking liquid and use to de-glaze, scraping the bottom with a wooden spoon. Add the sage and continue to reduce until only a couple of tablespoons of syrupy liquid is left. 5 Return the rabbit to the pan with the prunes. Cover with the lid and bake for 10-12 mins until the rabbit is just tender, switch off the oven and leave for 15 mins. Season and scatter over mounds of parsley to serve. Recipe by: Food & Drink
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 servings | ||
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Calories: 367 | ||
Calories from Fat: 345 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.3g | 51 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 3.9mg | 0 % | |
Potassium 173.5mg | 5 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.9g | ||
Protein 3.7g | 5 % | |
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: 367
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