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Ingredients
- Â Â Red wine
- Â Â Red wine vinegar
- Â Â Several garlic cloves
- Â Â Rabbit stock from the bones
- 1 x Prepared rabbit
- 1 x Bouquet garni
- 1 pkt Dry apricots
- Â Â Butter, garlic, reserved
- Â Â Rabbit stock
Directions
- Wine and a few splashes of red wine vinegar and several whole garlic cloves. marinade for 12 hrs along with the bouquet garni ( in a cheesecloth put some bay leaf, parsley, thyme , rosemary and peppercorns).
- Drain meat and pat dry. reserve marinade.Cover dry apricots with hot water and soak for 1 hour.Add in liquid removed apricots to the reserved marinade.
- Season rabbit meat to taste and saute/fry in butter. Cover with the marinade and some reserved rabbit stock and simmer covered 40 min or possibly till tender. Remove the bouquet garni.Remove the cooked rabbit meat from the pan and serve with a butter sauce. Make a butter sauce with the garlic from the marinade and a bit of rabbit stock and adding butter to finish the sauce and pour over rabbit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 202 | 93% |
| Total Fat 22.96g | 29% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 48mg | 1% |
| Total Carbs 1.98g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.84g | 1% |
| Protein 0.53g | 1% |
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