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Italian rabbit stew
 
 
4 ServingsPTM105 min

Italian rabbit stew


Rabbit dust with olives, pancetta, balsamic vinegar and red wine.

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Directions

  1. Sprinkle the rabbit bolts with the flour, pepper and salt. Heat the butter in a frying pan and bake the bolts in brown for 4 min.
  2. Meanwhile, stir the needles of the rosemary. Cut the onion into half rings. Slice the garlic and the pancetta.
  3. Remove the bolts from the pan. Fry the rosemary, garlic, onion and pancetta 10 minutes on low heat in the remaining shortening. Stir frequently.
  4. Add the tomato puree, wine, tomatoes, the balsamic glaze and the rabbit bolts.
  5. Bring to the boil, reduce the heat and leave to simmer with the lid on the pan for 1 hour and 20 minutes. Stir occasionally.
  6. Slice the parsley and stir with the olives through the stove.


Nutrition

520Calories
Sodium0% DV1.355mg
Fat48% DV31g
Protein62% DV31g
Carbs7% DV20g
Fiber16% DV4g

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