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Ingredientes
- 4 tsp vegetable oil divided
- 1Â 1/2 lb rabbit cut in pcs
- 1/2 c. minced onion
- 1 x garlic clove chopped
- 1 med green bell pepper cut 1" squares
- 1 c. mushrooms sliced
- 2 tsp flour
- 3 med tomatoes blanched - peeled,
- Â Â and minced
- 1/2 c. white wine
- 1/4 c. water
- 1 pkt instant chicken broth and seasoning mix
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 2 tsp minced fresh parsley
Direcciones
- In a 4-qt pressure cooker, heat 1 tsp. oil. Add in rabbit, a few pcs at a time, and cook till proportionately browned on all sides. Set rabbit pcs aside.
- Add in remaining tsp. oil tocooker and heat. Add in onion and garlic. Saute/fry till onion is soft. Add in green pepper and mushrooms and continue sauteing till pepper is tender-crisp. Sprinkle vegetable mix with flour and cook, stirring constantly, for 2 min longer.
- Stir in tomatoes and wine and bring to a boil. Add in water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine.
- Close cover securely. Place pressure regulator firmly on vent pipe and heat till regulator begins to rock gently. Cook at 15 pounds pressure for 15 min. Hold cooker under cool water to bring pressure down.
- Transfer rabbit to serving dish and cook sauce over high heat till slightly thickened, about 2 min. Pour over rabbit and sprinkle with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 128 | 38% |
| Total Fat 14.31g | 18% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.12g | |
| Cholesterol 97mg | 32% |
| Sodium 512mg | 21% |
| Potassium 925mg | 26% |
| Total Carbs 9.03g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.09g | 3% |
| Protein 36.17g | 58% |
