Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
226
Calories
3g
Protein
14g
Fat
19g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 2 1/2–3-pound rabbit, quartered
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 small onion, thinly sliced
- 1 small red onion, thinly sliced
- 4 garlic cloves, minced
- 3 sprigs oregano
- 2 sprigs basil
- 1 cup white wine
- 1 14-ounce can whole, peeled tomatoes, preferably San Marzano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes