Braised Rabbit in Tuscan Sauce Recipe

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Braised Rabbit in Tuscan Sauce
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Ingredients
17
Count
Nutrition
369
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. For Sauce.
  2. Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
  3. Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
  4. Add garlic and basil and cook 15 seconds.
  5. Mix in tomatoes.
  6. Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
  7. Can be prepared 3 days ahead and refrigerated.
  8. For Rabbit.
  9. Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
  10. Halve each loin crosswise;cut off remaining meat from bones.
  11. Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
  12. Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
  13. Remove rabbit from marinade and pat dry;reserve marinade.
  14. Heat oil in nonaluminum heavy large skillet over medium heat.
  15. Add pancetta and brown, stirring frequently.
  16. Remove, using a slotted spoon.
  17. Add rabbit loins to skillet and sear on all sides; do not brown.
  18. Cool and refrigerate.
  19. Brown remaining rabbit meat over medium heat in batches(do not crowd).
  20. Transfer to heavy 5-quart saucepan, using a slotted spoon.
  21. Pour off all but 3 tablespoonfuls fat from skillet.
  22. Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
  23. Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
  24. Pour over rabbit meat (keep loin refrigerated).
  25. Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
  26. Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
  27. Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
  28. Discard bay leaves and fresh rosemary.
  29. Transfer rabbit mixture to platter.
  30. Serve immediately with polenta or pasta.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 369.42 Kcal (1547 kJ)
Calories from fat 186.59 Kcal
% Daily Value*
Total Fat 20.73g 32%
Cholesterol 96.16mg 32%
Sodium 550.44mg 23%
Potassium 846.03mg 18%
Total Carbs 10.35g 3%
Sugars 5.56g 22%
Dietary Fiber 2.25g 9%
Protein 26.83g 54%
Vitamin C 21.5mg 36%
Vitamin A 0.1mg 3%
Iron 3.1mg 17%
Calcium 77.2mg 8%
Amount Per 100 g
Calories 109.7 Kcal (459 kJ)
Calories from fat 55.41 Kcal
% Daily Value*
Total Fat 6.16g 32%
Cholesterol 28.56mg 32%
Sodium 163.46mg 23%
Potassium 251.23mg 18%
Total Carbs 3.07g 3%
Sugars 1.65g 22%
Dietary Fiber 0.67g 9%
Protein 7.97g 54%
Vitamin C 6.4mg 36%
Iron 0.9mg 17%
Calcium 22.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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