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Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x rabbit - (abt 4 lbs) cleaned, and
- Â Â cut into 8 pcs, liver reserved
- 1 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 4 x garlic cloves crushed and chopped
- 3 lrg tomatoes peeled, seeded,
- Â Â and cut into 1/2" dice, (or possibly 1 (28-ounce) can tomatoes, liquid removed and crushed)
- 1 can tomato paste
- 1 sprg fresh rosemary
- 1Â 1/4 c. dry white wine
- 2 Tbsp. red wine vinegar
- 1/2 c. fresh basil leaves torn
Direcciones
- In a large cast-iron casserole, heat the extra virgin olive oil till just smoking. Add in the rabbit and brown well on all sides. Season the meat with salt and pepper, remove from the casserole and set aside.
- To the same casserole, add in the garlic and reduce heat to medium. Cook garlic 1 to 2 min, till it is softened but not browned. Add in the tomatoes, tomato paste, rosemary and wine and simmer 5 min.
- Return the rabbit to the casserole, cover loosely and cook over low heat for 1 hour, till meat is very tender.
- In a small bowl, combine the liver and the vinegar and mash well with a fork. Add in the liver mix to the casserole and cook 10 min. Add in the basil leaves, remove from heat and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 124 | 50% |
| Total Fat 14.1g | 18% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 929mg | 39% |
| Potassium 826mg | 24% |
| Total Carbs 16.37g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 9.06g | 6% |
| Protein 3.25g | 5% |
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