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Braised rabbit bolt in red wine with olives
Stewed rabbit bolt in red wine with olives
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Let the prunes spin for 20 minutes in the wine. In the meantime cut the celery into bows.
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Sprinkle the rabbit bolts with the flour.
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Heat the oil in the frying pan and fry 2 bolts all around in 5 min. Repeat with the other 2 bolts.
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Put the celery with the bay leaves in the pan and fruit for 5 minutes. Stir in the prunes with the wine, tomato paste and stock.
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Put the rabbit bolts back in the pan. Put the pan with lid just under the center in the oven and roast the bolts in approx. 1 hour until done. Spoon gently halfway.
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Meanwhile cut the leaves of the parsley roughly. Let the olives drain.
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Remove the pan from the oven, remove the bay leaves, scoop the olives and sprinkle with the parsley. Bon appétit! .
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Nutrition
695Calories
Sodium34% DV812mg
Fat54% DV35g
Protein68% DV34g
Carbs11% DV34g
Fiber44% DV11g
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