Roasted Saddle of rabbit, wild mushroom jus, sauted green beans and baked russet potatoes and celeriac

Name: Roasted Saddle of rabbit, wild mushroom jus, sauted green beans and baked russet potatoes and celeriac Recipe
Prep time: 14 min
Cook time: 45 min
Total time: 59 min
Yield: 1
Ingredients: 550 gram(s) Hannaford Eastern Russet Premium Potatoes (med potato); 350 gram(s) Celeriac raw (by LENCIC); 3 tsp French's Hearty Deli Brown Mustard; 50 grams Olive Oil; 0.25 tsp Table salt (by ECHO_E); 1 dash Pepper black; 100 grams Beans black; 30 grams Cranberries; 30 grams Pistachio Nuts; 30 grams Shallots; 1 clove Garlic; 100 mL White Wine; 100 grams Mushrooms fresh; 1 serving Shitake Mushrooms (4 mushrooms 72 grams); 100 gram(s) Oyster Mushrooms (by CHAD4017); 2 grams Chervil dried; 2 grams Tarragon ground; 2 clove Garlic; 450 grams Beef stock home-prepared; 15 grams Olive Oil; 0.25 tsp salt table (by CDOWNEY1); 1 dash Pepper black

Minutes to Prepare: 14
Minutes to Cook: 45

Number of Servings: 1

Ingredients

550 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato) 350 gram(s) Celeriac, raw (by LENCIC) 3 tsp French's Hearty Deli Brown Mustard 50 grams Olive Oil 0.25 tsp Table salt (by ECHO_E) 1 dash Pepper, black 100 grams Beans, black 30 grams Cranberries 30 grams Pistachio Nuts 30 grams Shallots 1 clove Garlic 100 mL White Wine 100 grams Mushrooms, fresh 1 serving Shitake Mushrooms (4 mushrooms, 72 grams) 100 gram(s) Oyster Mushrooms (by CHAD4017) 2 grams Chervil, dried 2 grams Tarragon, ground 2 clove Garlic 450 grams Beef stock, home-prepared 15 grams Olive Oil 0.25 tsp salt, table (by CDOWNEY1) 1 dash Pepper, black

Directions

roasted rabbit, sauted green beans and baked russet potatoes and celeriac

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user EMILYNCRUZ2017.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,722.1
Total Fat: 79.4 g
Cholesterol: 0.0 mg
Sodium: 2,350.8 mg
Total Carbs: 199.1 g
Dietary Fiber: 32.5 g
Protein: 47.3 g

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