Rabbit Casserole with Prunes
- 1/4 Brown onion
- 1 Clove garlic
- 1 Sprig thyme
- 1/2 tb Peanut oil
- 2 Rabbit hind legs
- 1 ts Tomato paste
- 1/2 c Red wine
- 1 c Boiling water
- 10 Prunes; pitted
- Salt and freshly ground
- -black pepper
- 2 Carrots
- 1 tb Chopped parsley
Dice onion. Crush garlic and finely slice thyme.
Heat oil in a non-stick saucepan and brown rabbit pieces on both sides. Add
thyme and onion to pan and stir for 1 minute before adding tomato paste,
garlic and wine. Bring to the boil, add boiling water and prunes and season
with salt and pepper. Lower to a simmer, cover and cook for 1 hour.
Add carrots, cover pan and cook for a further 30 minutes. Check that the
rabbit is tender, and cook a little longer if necessary.
Stir in parsley and serve.
Converted by MC_Buster.
Per serving: 215 Calories (kcal); 4g Total Fat; (18% calories from fat); 2g
Protein; 37g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Heat oil in a non-stick saucepan and brown rabbit pieces on both sides. Add
thyme and onion to pan and stir for 1 minute before adding tomato paste,
garlic and wine. Bring to the boil, add boiling water and prunes and season
with salt and pepper. Lower to a simmer, cover and cook for 1 hour.
Add carrots, cover pan and cook for a further 30 minutes. Check that the
rabbit is tender, and cook a little longer if necessary.
Stir in parsley and serve.
Converted by MC_Buster.
Per serving: 215 Calories (kcal); 4g Total Fat; (18% calories from fat); 2g
Protein; 37g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
