Stuffed rabbit leg with squid
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 250 g rabbit legs | |
| 150 | grams | Squid; diced |
| 20 | grams | Black olive; diced |
| 30 | grams | Sundried tomatoes; diced |
| 50 | grams | Red pepper; diced |
| 2 | grams | Garlic cloves |
| 10 | grams | Pesto |
| 2 | Yellow bell peppers | |
| 2 | Red bell peppers | |
| 12 | Cloves garlic | |
| 400 | grams | Spinach |
| 1 | Courgette; large | |
| 1 | Aubergine; small | |
| 150 | grams | Green beans |
| Thyme | ||
Directions
For rabbit - pan fry the squid, then the red pepper. Add black olive and sundried tomatoes, garlic and thyme. Drain and add pesto, stuffed rabbit leg. Sear in a hot pan and roast in the oven for 12-15 minutes. Leave to rest for 10 minutes.
Grill the aubergine and courgette. Blanch the beans, roast peppers and garlic. Cook the spinach in olive oil.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.