Photo: Mike Kenneally
Wild rabbit slow cooked with rosemary, olive oil & garlic
6 ingredients
10 min
Serves 8
openrecipes
The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn
Estimated Nutrition (whole recipe, rough)
607
Calories
13g
Protein
15g
Fat
98g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 4 wild rabbits , jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
- 100g plain flour , seasoned
- 500ml extra-virgin olive oil
- 10 rosemary sprigs
- 40 garlic cloves , unpeeled
- 600ml dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes