Rabbit braised in a rosemary, tomato, and white wine sauce.
Rabbit is a white meat, similar in taste and texture to chicken. Nowadays it is commonly found in local supermarkets, since its fine taste and nutritional qualities make it an interesting alternative to red meat. It is rich in proteins, vitamins, and minerals, quite low in fat and easy to digest.
1 tbsp | olive oil | 15 mL | |
2 tbsp | butter, unsalted | 28 g | |
1 slice | bacon, finely chopped | 20 g | |
1 | rabbit, cut into pieces | 1.4 kg | |
1 | onions, finely chopped | 200 g | |
2 sprigs | rosemary, fresh, finely chopped | 10 g | |
2 tbsp | Parsley and Garlic Base | 30 mL | |
2 tbsp | tomato paste | 35 g | |
1/2 cup | white wine | 125 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/2 cup | water | 125 mL |
Ask the butcher to cut the rabbit into pieces.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (170 g)
Amount % Daily Value |
Calories 330 |
Fat 17 g 26 % |
Saturated
5.4 g
28 % |
Cholesterol 110 mg |
Sodium 80 mg 3 % |
Carbohydrate 5 g 2 % |
Fibre 1 g 4 % |
Sugars 2 g |
Net Carbs 4 g |
Protein 38 g |
Vitamin A 20 % |
Vitamin C 9 % |
Calcium 4 % |
Iron 24 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 4 ½ |
Fats | 1 ½ |