Rabbit Nicoise (James Beard)
Recipe: #18957
May 11, 2015
Categories: Pork Sausage, Game, Rabbit, French, Fathers Day, Sunday Dinner, Oven Roast Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine, , more
"Adapted from The Best of James Beard. Serve with glazed white onions and polenta. The original called for only 1/2 clove garlic, but, well, really."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (516.9 g)
- Calories 658.4
- Total Fat - 32.6 g
- Saturated Fat - 11.1 g
- Cholesterol - 315.5 mg
- Sodium - 618.4 mg
- Total Carbohydrate - 1.6 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 79.4 g
- Calcium - 56.2 mg
- Iron - 11.8 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325°F.
Step 2
Heat butter in a skillet.
Step 3
Add rabbit and brown well on all sides.
Step 4
Place rabbit pieces in a baking dish.
Step 5
Add garlic, olive oil, wine and Cognac.
Step 6
Sprinkle with salt and pepper.
Step 7
Cover and bake for 1 1/2 hours.
Step 8
Brown sausages in a skillet.
Step 9
Add sausages and mushrooms to baking dish.
Step 10
Bake for 30 minutes more.
Tips
No special items needed.
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