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Ingredients
- 1 rabbit, 1.5 – 2kg
- Marinade
- 350ml red wine
- 3 fresh bay leaves
- 4 cloves garlic, peeled
- Sauce
- 1 brown onion, finely diced
- 2 cloves garlic, finely diced
- 3 fresh bay leaves
- 3 tbsp tomato paste
- 1.5 litres tomato purée
- 1 cup water
- 80ml extra virgin olive oil
- Peeled potatoes, cut into chunks
Directions
- Marinade
- Combine marinade ingredients in a large bowl.
- Remove rabbit kidneys and liver and remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times.
- To cook the meat, strain rabbit, without throwing away the liquid and discarding garlic and bay leaves.
- Cover with lid, add new bay leaves and bake for 2 ½ - 3 hours.
- Sauce
- Preheat oven to 160c.
- Heat olive oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until golden and set it aside.
- Fry onions and garlic till they are soft, then add tomato paste and red wine and cook for a minute to let the ingredients mix their flavours. At this point add tomato purée and water and mix well.
- Return rabbit to the pan, add bay leaves and potatoes.
- Cover with lid and bake for 2 ½ or until tenderly
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 163 | 54% |
| Total Fat 18.44g | 23% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 475mg | 14% |
| Total Carbs 17.71g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.4g | 4% |
| Protein 2.03g | 3% |
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