Directions:
- Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
- Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
- Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
- Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
- Cook over a low heat for around two hours or until the rabbit is very tender.
- Remove the rabbit and keep warm.
- Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
- We served the rabbit and this sauce over mash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.36 Kcal (579 kJ) | ||
| Calories from fat | 72.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 12% | |
|---|---|---|---|
| Cholesterol | 11.9mg | 4% | |
| Sodium | 308.39mg | 13% | |
| Potassium | 207.58mg | 4% | |
| Total Carbs | 7.44g | 2% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 0.7mg | 4% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.27 Kcal (395 kJ) | ||
| Calories from fat | 49.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 12% | |
|---|---|---|---|
| Cholesterol | 8.11mg | 4% | |
| Sodium | 210.13mg | 13% | |
| Potassium | 141.43mg | 4% | |
| Total Carbs | 5.07g | 2% | |
| Sugars | 1.84g | 11% | |
| Dietary Fiber | 0.64g | 4% | |
| Protein | 3.09g | 9% | |
| Vitamin C | 6.3mg | 15% | |
| Iron | 0.5mg | 4% | |
| Calcium | 31.3mg | 5% | |
* 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.
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