Nathanaels Burgundy style rabbit in red wine sauce

0:20 PREP • 1:0 COOK
17 Ingredients
Serves 4

4

Method

1.

Cut rabbit into 8 to 12 pieces and season with flour.
2.

Slice onions and chop garlic.
3.

Add oil to deep Saute pan add butter and brown rabbit all over and set aside.
4.

Brown onions and garlic
5.

Add flour and mustard and deglaze with red wine.
6.

Add vinegar, brandy, water, stock cubes, nutmeg and clove.
7.

Bring to a simmer, add rabbit and cover with lid or foil.
8.

Place in pre heated oven @ 190/200C for about 40 to 60 mins or until tender.
9.

Remove rabbit gently and place on serving dish and reduce sauce (by simmering).
10.

Add Tblspn thick cream and pour over rabbit pieces.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 1146kj
Fat Total 63g
Saturated Fat 19g
Protein 123g
Carbohydrate 8g
Sugar 3g
Sodium 1832mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes