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Rabbit bolt stewed in fennel
A tasty recipe. The main course contains the following ingredients: meat, fennel bulb, rabbit bolts, coarse mustard, butter, garlic (in slices), aniseed (eg pernod, liquorice), fennel tea, chestnut mushrooms and olive oil.
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Ingredients
Directions
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Wash fennel and cut into thin slices; keep fennel green.
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Rub rabbits with mustard and sprinkle with salt and pepper.
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Bake butter in a frying pan with a thick bottom and bolt around brown bowls.
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Place fennel and garlic slices around the pan.
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Pour anise drink and tea into a pan and let it boil.
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Turn down low, place lid on pan and cover bolts in 45-60 min.
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Clean mushrooms, halve large ones.
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Heat oil in frying pan or frying pan and stir fry 5 minutes on high heat.
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Sprinkle with salt and pepper.
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Keep fennel green cut.
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Place the rabbits in a warm dish and keep them warm in the oven (175 ° C) or under aluminum foil.
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Mushrooms create fennel.
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Remove the vegetables with a skimmer and spread them over four plates.
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Place rabbits and garnish with finely chopped fennel green..
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Nutrition
370Calories
Sodium0% DV1.015mg
Fat35% DV23g
Protein66% DV33g
Carbs1% DV4g
Fiber44% DV11g
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