Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Liver | not in our table | 0 |
| Water | 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
- =
- 2x Rabbits - (2 1/2 lbs ea) or 1 hare cut serving pieces
- Rabbit livers
- 2 lrg Onions
- 1x Bay leaf
- 2 1/2 cup Red Burgundy wine
- 1 tbl Red-wine vinegar
- Juice of 1 lemon
- 1 pch Dried thyme
- 1/2 tsp Salt
- 1/4 tsp Freshly-ground black pepper
- 5 1/2 tbl Butter
- 1x Tart apple peeled, cored, and chopped
- 2x Shallots minced
- 2 cup Beef broth
- 2tsp Cornstarch dissolved in
- 1 tbl Water
- 1 tsp Kitchen Bouquet
- =
Directions
Slice 1 onion thin and break into rings. Put onion rings, rabbit, and bay leaf in a shallow bowl. Pour on a mixture of wine, vinegar, lemon juice, thyme, salt, and pepper. Cover and refrigerate for 24 to 36 hours; less time for young rabbits. Drain rabbit. Reserve marinade and onion rings but discard bay leaf. Chop livers and saute in 2 tablespoons of the butter. Chop remaining onion and add with apple to livers. Saute until onion is soft. Add 1 cup of the reserved marinade and simmer, covered, for 1 hour. Melt remaining butter and brown rabbit well on all sides. Add shallots, reserved onion rings, rest of marinade, and beef broth. Simmer, covered, for about 1 hour, or until tender. Remove rabbit and keep warm. Puree liver mixture in a blender. Stir liver puree, constarch mix, and Kitchen Bouquet into pan liquid. Cook, stirring, until smooth and thickened. Simmer, covered, for 10 minutes more. Serve the sauce with the rabbit.