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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Rabbit, about 3 pounds, cut up
- 2 c. Dry white wine
- 1 Tbsp. Green peppercorns
- 1/2 c. Cream or possibly half-and-half or possibly Mock Cream (to follow)
- Â Â Salt and black pepper, freshly grnd, to taste
Direcciones
- Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine)
- Heat a Dutch oven and add in the oil. Saute/fry the rabbit pcs in the oil till brown on all sides, about 10 min. Add in the wine, cover the pot, bring to a simmer, and cook for 45 min. Remove the rabbit from the pot and place on a heated platter. Add in the green peppercorns, smashing them in the bottom of the pot with a wodden spoon. Add in the cream and bring to a heavy simmer.
- Cook for 3 min and add in salt and pepper to tast. Pour the sauce over the rabbit.
- Serve with Semolina Dumplings (p. ref), along with Zucchini and Carrots (p. ref) and a green salad with French Bread.
- Wine Suggestion: Cotes du Rhone or possibly Petite Sirah.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 141 | 56% |
| Total Fat 15.97g | 20% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 19mg | 1% |
| Potassium 174mg | 5% |
| Total Carbs 5.34g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.98g | 1% |
| Protein 1.07g | 2% |
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