Photo: Sam Loyd
Wild rabbit with ham hock, carrots, asparagus and morels
67 ingredients
Serves 4
openrecipes
Equipment: For this recipe you will need a stove top smoker
Estimated Nutrition (whole recipe, rough)
1753
Calories
98g
Protein
61g
Fat
203g
Carbs
Counts 29 of 34 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 29 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Water | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Brandy | not in our table | 0 |
| Wood | 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 x 500g/1lb 1oz ham
- 4 x 150g/5¼oz rabbit
- 1 carrot
- 1 fennel
- 1 onion
- 2 celery
- 1 garlic
- 1 leek
- 8 black pepper
- 2 fresh bay leaves
- 5 fresh thyme
- 1 lemon
- 3.4 litres/6 pints water
- 5 gelatine
- salt and freshly ground black pepper
- 60g/2¼oz baby onions
- pinch salt
- pinch sugar
- 2 tbsp rapeseed oil
- 80g/2¾oz morel mushrooms
- 1 tsp sherry vinegar
- 8 rabbit kidneys
- 1 spring cabbage
- 80g/2¾oz fresh flatleaf parsley
- 400ml/14½ fl oz red wine
- 80ml/3fl oz brandy
- 3 banana shallots
- 1 garlic
- 2 sprigs thyme
- 300g/10½oz rabbit
- 200g/7¼oz chicken livers
- 4 free-range eggs
- 400g/14¼oz unsalted butter
- Himalayan pink salt and ground white pepper
- 2 carrots
- ½ lemon
- sea salt
- 1 tbsp mayonnaise
- 1 tsp coarse grain mustard
- 250g/8¾oz white bread
- 1 tsp salt
- pinch caster sugar
- ½ tbsp dried yeast
- 150ml/5¼fl oz lukewarm water
- 1 free-range egg yolk
- 4 rabbit
- smoked sea salt
- 200g/7¼oz wood smoking chips
- 1 tbsp rapeseed oil
- 500g/1lb 1oz carrots
- 2 garlic cloves
- 3 banana shallots
- 125g/ 4½oz unsalted butter
- 570ml/1 pint water
- 100ml/3½fl oz double cream
- salt and ground white pepper
- 4 rashers smoked streaky bacon
- 2 tbsp rapeseed oil
- 12 small morel mushrooms
- 1 fresh thyme
- ½ garlic
- 1 tsp sherry vinegar
- 2 tbsp rapeseed oil
- 50g/2oz rocket
- 12 cooked asparagus
- 20 garlic
- oil lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes