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Pan-Roasted Rabbit with Fresh Herbs

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Submitted by sjrisner

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

3 hrs

Ingredients

1 1
EACH EACH RABBIT *
Marinade
⅓ 79
CUP ML BRANDY *
¼ 59
CUP ML WINE *
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
4 4
EACH EACH GARLIC
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML SAVORY
dried
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
dried
¼ 1.3
TEASPOON ML MARJORAM
dried *
½ 2.5
TEASPOON ML OREGANO
dried
5 5
EACH EACH BAY LEAVES
crumbled *
3 45
TABLESPOONS ML JUNIPER BERRIES
crushed *
½ 118
CUP ML OLIVE OIL, EXTRA-VIRGIN

Directions

Marinate the rabbit.

Then cook/simmer for 1 hour and a half.

Sevre.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 206 98% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% • Vitamin C 3%
Calcium 1% • Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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