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Rabbit With Herbs Recipe
|Domestic rabbit||3 Pound (Ready-To-Cook / Fresh / Frozen, 1 In Number)|
|Olive oil||3 Tablespoon|
|Shallots||6 , finely chopped|
|Onions||2 Medium, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Tomato paste||2 Tablespoon|
|Beef bouillon||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2283 Calories from Fat 694
% Daily Value*
Total Fat 78 g119.8%
Saturated Fat 16 g80.2%
Trans Fat 0 g
Cholesterol 1102.3 mg
Sodium 1537.3 mg64.1%
Total Carbohydrates 75 g25.1%
Dietary Fiber 9.5 g38.1%
Sugars 21.3 g
Protein 309 g618%
Vitamin A 53.4% Vitamin C 96.6%
Calcium 41.7% Iron 274.2%
*Based on a 2000 Calorie diet
1 If using fresh rabbit cut in to serving pieces. In case of frozen and cut up rabbit thaw completely.
2 Dry the rabbit completely on paper towels.
3 In a large skillet heat olive oil and saute rabbit until brown.
4 Retain about 2 tablespoons of oil and drain off the remaining.
5 Add chopped shallots, onions, garlic, herbs, salt, and freshly ground pepper.
6 Cover the skillet and continue to cook on low heat for about 40 minutes or until rabbit is tender
7 Mix tomato paste with bouillon and stir in to the skillet.
8 Cook uncovered for 5 more minutes.
9 Serve as a main dish.
If desired the sauce can be thickened by adding a beurre manic.