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10 servings
suggest servings
| 1 | each | rabbit | cut up |
| 3 | tablespoons | vegetable oil | |
| 1/4 | cup | fennel bulb | sliced |
| 2 | tablespoons | garlic | chopped |
| 1 | cup | onions | sliced |
| 2 | tablespoons | tomato paste | |
| 1/2 | cup | wine | |
| 1/2 | cup | stock | |
| 1 | cup | tomatoes | diced |
| 9 | ounces | olives | pitted, sliced |
| 3 | tablespoons | parsley leaves | chopped |
| 1 | cup | flour, all-purpose | |
| 1 1/2 | teaspoons | baking powder | |
| 1/2 | tablespoon | sugar | |
| 1/2 | teaspoon | salt | |
| 2 | tablespoons | thyme | dried |
| 2 | tablespoons | butter | |
| 1/2 | cup | milk | |
| 1 | each | egg | beaten with |
Brown rabbit in heated olive oil.
Add the garlic, sweet onions, and fennel.
Saute until onions are translucent. Add the wine and tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degrees F. over for 1 1/2 hours.
Add more stock to the sauce as needed.
Cool the rabbit and remove the meat from the bones.
Dice into chunks and add fresh parsley.
Season with salt and pepper. Keep chilled.
In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley.
Incorporate butter and milk into the dough.
Form into a ball and let rest for 20 minutes.
Roll out the dough 1/8 inch think and cut 4 inch circles.
Spoon rabbit mixture into the middle of each circle and fold over.
Seal sides and top with egg wash.
Bake at 450 degrees until golden.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 561mg | 23% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 10% | Vitamin C | 10% | |
| Calcium | 6% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were...
So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.
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