Rabbit casserole with prunes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | Brown onion | |
| 1 | Clove garlic | |
| 1 | Sprig thyme | |
| ½ | tablespoon | Peanut oil |
| 2 | Rabbit hind legs | |
| 1 | teaspoon | Tomato paste |
| ½ | cup | Red wine |
| 1 | cup | Boiling water |
| 10 | Prunes; pitted | |
| Salt and freshly ground black pepper | ||
| 2 | Carrots | |
| 1 | tablespoon | Chopped parsley |
Directions
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; 1½ Vegetable; 2 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.