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Add a photoServings: 4
Ingredients
- 2 x rabbits
- 3 Tbsp. butter
- 1/4 c. extra virgin olive oil
- 1/10 tsp salt, pepper
- 3 x onions, medium
- 24 x mushrooms
- 1 tsp oregano
- 2 tsp garlic, crushed
- 1 c. white wine
- 1 c. chicken stock
- 1/2 c. cream
- 1 tsp cornflour
- 250 gm tagliatelle butter parsley, fresh minced
Directions
- Ask butcher to cut rabbit into joints.
- Slice onions and mushrooms.
- Heat half of the butter with half of the oil and begin browning rabbit, a few at a time. Season them with salt and pepper as they brown. Add in more butter and oil as needed, place pcs in a casserole dish.
- Add in any remaining butter and oil to the pan and saute/fry onions lightly. Add in mushrooms, oregano, garlic, and wine to the pan and cook a few min. Add in chicken broth, stir till boiling, pour over rabbit.
- Bring to a simmer, cover, and simmer gently for 20-30 min. Remove rabbit pcs to a hot platter.
- Stir sauce, taste for seasoning, and cook for a few min, uncovered, to reduce. Add in cream and continue to reduce.
- Thicken slightly with cornflour or possibly cream of chicken soup mix if you like, and swirl in some additional butter.
- To serve:Put cooked, liquid removed spaghetti in center of a large warmed deep platter. Pour sauce over. Surround with rabbit pcs and sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 251 | 69% |
| Total Fat 28.48g | 36% |
| Saturated Fat 11.04g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 237mg | 10% |
| Potassium 597mg | 17% |
| Total Carbs 14.33g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.42g | 4% |
| Protein 5.75g | 9% |
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