A classic family dish, typical of Northern France.
12 | whole prunes | 2/3 cup | |
1 tbsp | olive oil | 15 mL | |
1 tbsp | butter, unsalted | 14 g | |
2 tbsp | white flour (all purpose) | 16 g | |
1 | rabbit, cut into pieces | 1.4 kg | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | onions, coarsely chopped | 200 g | |
3 cloves | garlic, coarsely sliced | ||
1 sprig | rosemary, fresh | 5 g | |
2/3 cup | red wine | 170 mL | |
1 | bay leaf | 0.2 g | |
2/3 cup | water | 170 mL |
Ask the butcher to cut the rabbit into pieces.
Put the serving plates in the oven at the lowest setting about 10 min before serving so they are warm.
per 1 serving (200 g)
Amount % Daily Value |
Calories 340 |
Fat 13 g 21 % |
Saturated
4.2 g
21 % |
Cholesterol 110 mg |
Sodium 50 mg 2 % |
Carbohydrate 10 g 3 % |
Fibre 1 g 5 % |
Sugars 5 g |
Net Carbs 9 g |
Protein 38 g |
Vitamin A 2 % |
Vitamin C 5 % |
Calcium 4 % |
Iron 24 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 4 ½ |
Fats | ½ |