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Kathryn
Italian rabbit stew
Rabbit dust with olives, pancetta, balsamic vinegar and red wine.
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Ingredients
- 4 rabbit bolt
- 2 el wheat flour
- 25 g unsalted butter or margarine
- 3 broken sprig of rosemary
- 2 onion
- 2 toe garlic
- 100 g pancetta meats
- 2 el tomato paste
- 250 ml Farnese Fantini Montepulciano red wine or any smooth red wine
- 400 ml peeled canned tomatoes
- 2 el balsamic glaze
- 20 g fresh flat parsley
- 280 g Green olives bella cerignola
Kitchen Stuff
Directions
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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.
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Meanwhile, stir the needles of the rosemary. Cut the onion into half rings. Slice the garlic and the pancetta.
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Remove the bolts from the pan. Fry the rosemary, garlic, onion and pancetta 10 minutes on low heat in the remaining shortening. Stir frequently.
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Add the tomato puree, wine, tomatoes, the balsamic glaze and the rabbit bolts.
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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.
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Slice the parsley and stir with the olives through the stove.
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Nutrition
520Calories
Sodium0% DV1.355mg
Fat48% DV31g
Protein62% DV31g
Carbs7% DV20g
Fiber16% DV4g
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