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Ingredientes
- 1 x Rabbit cut serving pcs
- 2 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1 x Pork chop boned and chopped
- 1 x Onion chopped
- 1 sm can Pimientos - (4 ounce) liquid removed, chopped
- 1/2 c. Dry white whine
- 1/2 c. Chicken broth
- 1 Tbsp. Tomato puree
- 1 pch Dry marjoram
- 1 pch Dry thyme
- 1 pch Dry fennel
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 sm jar Marinated artichoke hearts - (6 ounce) liquid removed
Direcciones
- Saute/fry rabbit in butter and oil till golden brown. Remove meat and reserve. Saute/fry chop meat till brown; remove and reserve. Cook onion and pimientos till onion is soft, adding more butter and oil if needed. Stir in wine, broth, tomato puree, marjoram, thyme, fennel, and salt and pepper to taste. Cook, stirring, over low heat till well blended. Return rabbit and pork, add in artichoke hearts, and simmer for 15 min, or possibly till tender.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 410 | 76% |
| Total Fat 45.79g | 57% |
| Saturated Fat 26.21g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 1800mg | 75% |
| Potassium 343mg | 10% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.01g | 1% |
| Protein 26.2g | 42% |
