Rabbit recipe and its side dishes

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 1,855.3
  • Total Fat: 105.0 g
  • Cholesterol: 246.8 mg
  • Sodium: 1,488.8 mg
  • Total Carbs: 89.8 g
  • Dietary Fiber: 12.5 g
  • Protein: 82.1 g

View full nutritional breakdown of Rabbit recipe and its side dishes calories by ingredient
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consideration of a Heart Healthy and Celiac-friendly diet consideration of a Heart Healthy and Celiac-friendly diet
Number of Servings: 3


    30 Cream Cheese, Fat Free
    2 Chervil, dried
    1 tsp Pepper, black
    2 Tarragon, ground
    1 tsp Salt
    50 Palm Oil
    100 Corn Oil
    100 Green Beans (snap)
    2 clove Garlic
    2 clove Garlic
    100 Shiitake Mushrooms
    30 Shallots
    100 mL White Wine
    600 Rabbit Meat
    15 Cornstarch
    3.50 tbsp Crisco Pure Vegetable Oil
    4.50 tbsp Crisco Pure Vegetable Oil
    2 serving Oil Extra Virgin Oilve Oil 1 tb
    3 serving spring rolls, rice paper wrapper, estimation
    1 tsp Central Market Organics Whole Grain Mustard
    450 gram(s) Celeriac
    0.20 cup 365 organic dried cranberies
    7 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw
    2 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
    2 cup Veal Stock
    450 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato)
    0.6 cup Whole Wheat Flour


1.Grate the potatoes and add the celeriac, after seasoning with mustard then adds dry cranberries.make a 45g cake and pan fry until golden the bake ar 475F for 5 mins.
2.saute shallots in vegetable oil then add half of white wine cook until tender.add half mushroom, pistachio.put on the baking tray.combine cooked mushroom, nuts, and cream cheese with ground rabbit seasoning with herbs and salt.roll the rabbit as ballotine shape then sear all sides and put in the oven at 350F until getting 160 internal.Deglazed with remaining white wine then add mushroom and jus.
3.blacnch the veg in salted water after sauteing in palm oil and season.

Serving Size: 3

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