Rabbit seasoned with mustard stew and garnished with spaghetti
Allergens:
Ingredients for 5 portions
Calculate portions
Rabbit
1.929 kg
Table salt
2.5 g
Sunflower oil
0.071 l
Onion
0.143 kg
Garlic, bulb
0.714 ud
Leek
0.286 ud
Red wine
0.143 l
Brown stock
1.0 l
Creamed corn
0.021 kg
Ground white pepper
0.0 g
Dijon mustard
0.036 g
Spaghetti au gratin
5.0 ud
Spaghetti
0.214 kg
Grated cheese
0.143 kg
Ground white pepper
0.0 g
Dried oregano
0.0 g
Margarine
0.036 kg
Elaboration
For the rabbit:
- Elaborate a brown stock.
- Cut the rabbit into large pieces.
- Add salt and pepper and slightly flour the rabbit.
- Sautée and remove excess fat.
- Chop the onion, garlic and leek into brunoise for the seasoning.
- Simmer the vegetables and add them to the rabbit.
- Add the red wine and let it reduce.
- Cover with the stock until the meat is covered. Let it cook until the meat is tender and the vegetables are soft.
- Season with the dijon mustard and adjust the thickness, binding with cornflour if necessary.
SET UP
- Plate up the rabbit with the spaghetti.
Nutritional information (1 portion)
Energy
969.74
kcal
Carbohydrates
56.85
g
Proteins
79.96
g
Lipids
41.71
g
Fiber
9.92
g
Saturates
12.51
g
Monounsaturated fatty acids
10.63
g
Polyunsaturated fatty acids
14.73
g
Cholesterol
227.72
mg
Calcium
636.5
mg
Iron
7.17
mg
Zinc
6.08
mg
Vitamin A
469.2
ug
Vitamin C
58.34
g
Folic acid
231.22
ug
Salt (Sodium)
696.75
mg
Sugars
18.97
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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