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Add a photoServings: 2
Ingredients
- 1/4 x brown onion
- 1 x clove garlic
- 1 sprg thyme
- 1/2 Tbsp. peanut oil
- 2 x rabbit hind legs
- 1 tsp tomato paste
- 1/2 c. red wine
- 1 c. boiling water
- 10 x prunes, pitted
- Â Â salt and freshly grnd black pepper
- 2 x carrots
- 1 Tbsp. minced parsley
Directions
- Dice onion. Crush garlic and finely slice thyme.
- Heat oil in a non-stick saucepan and brown rabbit pcs on both sides. Add in thyme and onion to pan and stir for 1 minute before adding tomato paste, garlic and wine. Bring to the boil, add in boiling water and prunes and season with salt and pepper. Lower to a simmer, cover and cook for 1 hour.
- Add in carrots, cover pan and cook for a further 30 min. Check which the rabbit is tender, and cook a little longer if necessary.
- Stir in parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 2 servings | |
| Calories 215 | |
| Calories from Fat 33 | 15% |
| Total Fat 3.81g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 623mg | 18% |
| Total Carbs 36.22g | 10% |
| Dietary Fiber 5.4g | 18% |
| Sugars 19.6g | 13% |
| Protein 1.96g | 3% |
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