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Correo Electrónico
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Ingredientes
- Rabbit with Pastis, Fennel and Fresh Peas
- 1 rabbit, with liver, cut into 8 pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- Coarse sea salt
- 2 carrots, coarsely chopped
- 1 half bulb fennel, coarsely chopped
- 4-6 shallots, whole or, if large, halved
- 2 tablespoons Anisette or Pastis
- 1 cup dry white wine
- 4 small carrots, halved or quartered lenghtwise
- 1 additional bulb fennel, cut into large chunks
- 1/4 cup creme fraiche or heavy cream
- 1/2 teaspoon cornstarch
- 1 cup fresh peas
- 1 handful of chervil, chopped
View Full Recipe at Lunch in Paris
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 832g | |
| Calories 961 | |
| Calories from Fat 549 | 57% |
| Total Fat 62.38g | 78% |
| Saturated Fat 25.38g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 476mg | 20% |
| Potassium 2012mg | 57% |
| Total Carbs 56.19g | 15% |
| Dietary Fiber 16.1g | 54% |
| Sugars 18.62g | 12% |
| Protein 8.77g | 14% |
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