Photo: Anna Pelzer
Rabbit and smoked bacon salad with peas, carrots and lettuce
48 ingredients
Serves 4
openrecipes
Equipment and preparation: For this recipe you will need a commercial vacuum pack machine, vacuum pack bags and a temperature controlled water bath.
Estimated Nutrition (whole recipe, rough)
984
Calories
80g
Protein
39g
Fat
80g
Carbs
Counts 22 of 27 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Peas | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Chicory | not in our table | 0 |
| Dandelion | not in our table | 0 |
| Chard | 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
- 2 x 1kg/2lb 3oz whole rabbits
- 65g/2¼oz coarse sea salt
- few sprigs fresh tarragon
- few sprigs fresh thyme
- 4 fresh bay leaves
- 1 tbsp black pepper
- 10 garlic
- 1 lemon
- 250g/8¾oz soft pork fat, or butter
- 25g/1oz English mustard
- , to taste white wine vinegar
- salt
- , to taste sugar
- 340g/12oz oak saw dust
- 600g/1lb 5oz piece frozen smoked streaky bacon
- 80g/2¾oz heather honey
- pinch salt
- 340g/12oz oak sawdust
- 50g/1¾oz shallot
- 100g/3½oz unsalted butter
- 550g/1lb 3½oz carrots
- 90ml/3¼fl oz chicken stock
- 2 tbsp lemon juice
- , to taste white wine vinegar
- , to taste salt
- , to taste sugar
- 650g/1lb 7oz fozen peas
- , to taste salt
- 75g/2½oz sugar
- 75ml/2½fl oz white wine vinegar
- 1 carrot
- 3 free-range egg yolks
- 20g/¾oz English mustard
- 40ml/1½fl oz lemon juice
- 250ml/8¾fl oz rapeseed oil
- bunch fresh tarragon
- 20g/¾oz sugar
- , to taste salt
- 80g/2¾oz fresh peas
- 20g/¾oz shallots
- 2 tbsp tarragon
- 1 tsp chopped fresh tarragon
- 1 white chicory
- 1 red chicory
- 1 Little Gem lettuce
- 20 sprigs fresh dandelion
- 20 sprigs fresh mizuna
- 20 sprigs fresh red chard
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