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Rabbit In Red Wine Recipe
|Rabbit||3 Pound, cut up (1 Large Piece)|
|Dry red wine||2 Cup (32 tbs)|
|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Yellow onions||2 , peeled and sliced|
|Chicken soup stock/Canned chicken soup stock||1 Cup (16 tbs)|
|Ripe tomatoes||2 , diced|
|Rosemary||1⁄2 Teaspoon (Whole)|
|Black pepper||To Taste, freshly ground|
|Lemon peel||1 (1 Inch By 2 Inches)|
Serving size: Complete recipe
Calories 3049 Calories from Fat 849
% Daily Value*
Total Fat 95 g146.8%
Saturated Fat 18.7 g93.3%
Trans Fat 0 g
Cholesterol 1109.5 mg
Sodium 1478 mg61.6%
Total Carbohydrates 101 g33.5%
Dietary Fiber 9.4 g37.5%
Sugars 16 g
Protein 308 g616.4%
Vitamin A 47.6% Vitamin C 89%
Calcium 30.5% Iron 267.8%
*Based on a 2000 Calorie diet
Cover the dish and let the rabbit marinate overnight, refrigerated.
Drain from the marinade, reserving the wine.
Pat dry with paper towels.
Heat a large frying pan and add the oil and garlic.
Saute the rabbit parts until brown on both sides.
Remove to a stove-top lidded casserole.
Saute the onions in the pan and add to the casserole.
Deglaze the pan with a bit of the wine marinade and add to the casserole.
Add the stock and simmer for 1/2 hour.
Add the wine marinade, tomatoes, the seasonings, and the lemon peel.
Cover and cook until the rabbit is tender, about 25 more minutes.
Serve with Rice and Peas, along with fresh fruit, and a green salad with Pesto Vinaigrette.