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Ingredientes
- 2 x Rabbits - (2 1/2 lbs ea) or possibly 1 hare cut serving pcs Rabbit livers
- 2 lrg Onions
- 1 x Bay leaf
- 2 1/2 c. Red Burgundy wine
- 1 Tbsp. Red-wine vinegar Juice of 1 lemon
- 1 pch Dry thyme
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 5 1/2 Tbsp. Butter
- 1 x Tart apple peeled, cored, and minced
- 2 x Shallots chopped
- 2 c. Beef broth
- 2 tsp Cornstarch dissolved in
- 1 Tbsp. Water
- 1 tsp Kitchen Bouquet
Direcciones
- Slice 1 onion thin and break into rings. Put onion rings, rabbit, and bay leaf in a shallow bowl. Pour on a mix of wine, vinegar, lemon juice, thyme, salt, and pepper. Cover and chill for 24 to 36 hrs; less time for young rabbits. Drain rabbit. Reserve marinade and onion rings but throw away bay leaf. Chop livers and saute/fry in 2 Tbsp. of the butter. Chop remaining onion and add in with apple to livers. Saute/fry till onion is soft. Add in 1 c. of the reserved marinade and simmer, covered, for 1 hour. Heat remaining butter and brown rabbit well on all sides. Add in shallots, reserved onion rings, rest of marinade, and beef broth. Simmer, covered, for about 1 hour, or possibly till tender. Remove rabbit and keep hot. Puree liver mix in a blender. Stir liver puree, constarch mix, and Kitchen Bouquet into pan liquid. Cook, stirring, till smooth and thickened. Simmer, covered, for 10 min more. Serve the sauce with the rabbit.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 96 | 43% |
| Total Fat 10.89g | 14% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 532mg | 22% |
| Potassium 146mg | 4% |
| Total Carbs 13.0g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.75g | 3% |
| Protein 1.72g | 3% |
