Guiso de conejo con verduras
Allergens:
Ingredients for 5 portions
Calculate portions
Rabbit loin
1.75 kg
Olive oil
0.05 l
Garlic, bulb
1.0 ud
Onion
0.375 kg
Plain flour
0.03 kg
Water
1.5 l
Powdered vegetable stock
0.008 kg
Table salt
10.0 g
Ground white pepper
0.5 g
Rosemary
0.5 g
Thyme
0.5 g
Tomato sauce
0.125 l
Onion
0.042 kg
Garlic, bulb
0.067 ud
Green pepper
0.025 kg
Diced tomato
0.167 kg
Sunflower oil
0.004 l
Frozen peas
0.12 kg
Carrots
0.12 kg
Runner beans
0.08 kg
Natural mushrooms
0.08 kg
Table salt
10.0 g
Olive oil
0.04 l
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.
- Pour in 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 corn flour if necessary.
For the mixed vegetables
SET UP
- Plate up the rabbit with the vegetable.
Nutritional information (1 portion)
Energy
735.0
kcal
Carbohydrates
14.92
g
Proteins
84.86
g
Lipids
35.53
g
Fiber
5.07
g
Saturates
7.96
g
Monounsaturated fatty acids
18.31
g
Polyunsaturated fatty acids
5.29
g
Cholesterol
248.59
mg
Calcium
211.65
mg
Iron
6.03
mg
Zinc
5.38
mg
Vitamin A
330.8
ug
Vitamin C
33.56
g
Folic acid
86.19
ug
Salt (Sodium)
2654.48
mg
Sugars
4.91
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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