Rabbit to the jardiniere
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | of rabbit |
| 200 | grams | of peas |
| 1 | laurel leaf | |
| 1 | glass of white wine | |
| 1 | onion | |
| 2 | tomatoes | |
| meat broth | ||
| black pepper | ||
| 4 | artichokes | |
| 1 | green pepper | |
| olive oil | ||
| salt | ||
Directions
Tell to the butcher that you cut the rabbit.
Discolored with oil the onion, the tomato and the green pepper, very dives, until having a good one fried lightly. He/she adds the rabbit together with the laurel leaf and it braises well, giving him turns until lame color. It seasons with salt and pepper and he/she adds the glass of white wine. He/she leaves to the fire, with the open pan, until he/she has almost evaporated all the wine (5 or 6 minutes).
It covers the stew with the meat broth, incorporating the artichokes and the peas when it begins to boil. It covers the pan, it lowers the fire and it allows to cook during 45 minutes.
It rectifies the point of salt before serving.
For person: total calories: 336 kcal. total Fats: 13,6 g alimentary Fiber: 4,6 g.
points per serving : 4½
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000