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Ingredientes
- 2 x Legs of rabbit
- 1 x Saddle of rabbit, cut in half
- Â Â Butter
- 2 Tbsp. Shallot, minced
- 250 gm Spinach, picked and washed
- 2 x More tbsp shallot, minced
- 100 ml Port
- 125 ml Chicken stock
- 50 gm Cranberries
- 125 ml Whipping cream
- Â Â Sugar if required
Direcciones
- Saute/fry the rabbit for 15 min. Meanwhile cook the spinach in butter with the shallot and keep hot.
- Cook the remaining shallot in a little butter, add in the port and reduce by half and then add in the stock and cream. Simmer till thickened, add in the cranberries and cook.
- To serve, pile some spinach on each plate, top with the rabbit and spoon the sauce around the edge.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 667g | |
| Calories 1295 | |
| Calories from Fat 1020 | 79% |
| Total Fat 116.04g | 145% |
| Saturated Fat 72.81g | 291% |
| Trans Fat 0.0g | |
| Cholesterol 330mg | 110% |
| Sodium 1029mg | 43% |
| Potassium 1430mg | 41% |
| Total Carbs 36.72g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 12.93g | 9% |
| Protein 9.93g | 16% |
