Rabbit with Red Wine Onions

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Rabbit with Red Wine Onions

Rabbit with red wine onions - Layer by layer-this is a real treat for eyes and taste buds!

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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
530
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein26 g(27 %)
Fat30 g(26 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.5 μg(8 %)
Vitamin E6.6 mg(55 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin10 mg(83 %)
Vitamin B₆0.4 mg(29 %)
Folate44 μg(15 %)
Pantothenic acid1 mg(17 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂5.3 μg(177 %)
Vitamin C10 mg(11 %)
Potassium911 mg(23 %)
Calcium128 mg(13 %)
Magnesium97 mg(32 %)
Iron5.9 mg(39 %)
Iodine10 μg(5 %)
Zinc2.6 mg(33 %)
Saturated fatty acids9 g
Uric acid194 mg
Cholesterol72 mg

Ingredients

for
4
Ingredients
2 Boneless rabbit loins (each about 100 grams)
salt
peppers
1 teaspoon butter
4 Red onions
1 tablespoon sunflower oil
200 milliliters dry Red wine
400 milliliters Game stock
8 sprigs thyme
2 tablespoons olive oil
4 slices Ciabatta
4 tablespoons Tapenade
400 grams white Beans (canned)
100 milliliters Vegetable broth
2 tablespoons Crème fraiche (40 grams)
1 tablespoon Cultured butter
How healthy are the main ingredients?
olive oilthymesaltonion

Preparation steps

1.

Rinse rabbit fillets under cold water, pat dry, season with salt and pepper. Heat butter in a pan. Brown fillets on all sides on medium heat. Arrange on a lined with parchment paper and bake in preheated oven at 80°C (fan 60°C; gas mark 1) (approximately 175°F) for about 20-25 minutes.

2.

Peel onions and chop finely. Heat sunflower oil in a pan and saute onions until translucent. Add stock and red wine and bring to a boil. Add 4 thyme sprigs and simmer down sauce to about 1/4. 

3.

Heat olive oil in a pan, toast bread slices on both sides until golden brown. Drain on paper towels and spread with tapenade. 

4.

Drain beans in a colander and combine with vegetable broth and sour cream in a saucepan. Puree with an immersion blender and season with salt.

5.

Remove sauce from heat. Remove thyme sprigs and whisk in cultured butter, seaosn with salt and pepper. 

6.

Pipette 1 dollop of bean puree on warmed plates, top with bread slices and sliced rabbit meat. Drizzle with sauce and garnish with remaining thyme sprigs. Serve.