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Ingredientes
- 2 lb Young rabbit
- Â Â Rabbit liver
- 2 Tbsp. Butter
- Â Â Minced cooked veal or possibly ham
- 1 Tbsp. Blanched, minced salt pork
- 1 tsp Dry thyme
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 sm carrots halved
- 1 x Onion minced
- Â Â Parsley sprigs to taste
- 1 x Bay leaf crumbled
- Â Â Thin strips of bacon as needed
- 1 c. White wine (approximately)
Direcciones
- Saute/fry liver in butter till cooked through; chop, and combine with an equal amount of minced cooked veal or possibly ham and the salt pork. Fold in 1/2 tsp. of the thyme and salt and pepper to taste. Stuff rabbit with this mix; skewer opening. Put in a roaster just large sufficient to hold it. Add in carrots, onion, parsley, bay leaf, and remaining thyme. Top with bacon strips and roast at 325 degrees for about 1 hour, or possibly till tender, basting occasionally with pan juices and a bit of white wine if needed. Transfer meat to a warm platter, surround with the carrots, and keep hot. Strain pan juices and return to roaster; stir in 1 c. white wine and bring to a boil. Cook, stirring, to deglaze till well blended. Serve sauce separately.
- This recipe yields 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 529g | |
| Recipe makes 3 servings | |
| Calories 680 | |
| Calories from Fat 297 | 44% |
| Total Fat 33.17g | 41% |
| Saturated Fat 12.87g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 397mg | 17% |
| Potassium 1446mg | 41% |
| Total Carbs 15.05g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.25g | 4% |
| Protein 63.47g | 102% |
