Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rabbit 1.75 kg
Garlic, bulb 1.4 ud
Onion 0.125 kg
Carrots 0.025 kg
White wine 0.1 l
White stock 0.75 l
Tomato sauce 0.1 l
Carrots 0.15 kg
Frozen peas 0.075 kg
Bell pepper 0.075 kg
Sliced mushroom, can 0.075 kg
Potatoes 0.35 kg
Creamed corn 0.025 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration
  • Gut the rabbit.
  • Cut it into portions to make the ragout.

For this recipe, you will need to make the following preparations:  

  • White stock.
  • Tomato sauce.
  • Cut the vegetables (garlic, carrot and onion) into brunoise and sauté.
  • Then boil a carrot (cut into cubes) along with the peas.
  • Sauté and fry the potatoes.
  • Sauté the red pepper.

How to prepare the rabbit:

  • Season and brown and set aside.
  • Add to the same pot the sautéed vegetables, rabbit, white wine, white stock and tomato sauce. Make sure that the white stock slightly covers the rabbit.
  • Let it cook until the rabbit is cooked through.
  • If the ragout is not thick enough, you can use cornstarch (dissolved in some water) to thicken it.
  •  For the side dish:
  • Add the mushrooms and the red pepper to the ragout 10 minutes before serving.
  • Then the boiled peas and carrots.
  • Lastly, add in the fried potatoes.
Nutritional information (1 portion)
Fiber 9.52 g
Saturates 5.14 g
Monounsaturated fatty acids 5.39 g
Polyunsaturated fatty acids 8.95 g
Cholesterol 161.58 mg
Calcium 231.66 mg
Iron 5.9 mg
Zinc 4.16 mg
Vitamin A 687.4 ug
Vitamin C 66.8 g
Folic acid 173.41 ug
Salt (Sodium) 171.35 mg
Sugars 15.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.