* Exported from MasterCook *

AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA

Recipe By :Judy Longo
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
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1 Spanish onion -- sliced
2 stalks celery
2 sprigs thyme
2 bay leaves
1 tbsp black peppercorns -- 12
2 garlic clove -- quartered
1/4 cup sage -- chopped
2 1/2 cups extra virgin olive oil

Bring 6 liters of salted water to the boil in a large saucepan. Add onion, celery, herbs and peppercorns and return to the boil. Skim surface. Add rabbit and return to the boil. Reduce heat to lowest setting, cover and simmer very gently for 1 hour, or until rabbit is tender. Remove from heat and cool rabbit in cooking liquid. Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or tray. Season meat generously with salt and freshly ground black pepper. Return bones to cooking liquid and boil again to make stock to freeze
for another purpose, if desired. Transfer rabbit to a bowl. Add garlic, sage and oil just to cover. Using your hands, mix ingredients to combine, then cover and refrigerate for 48 hours.
Remove rabbit from fridge and using a slotted spoon, remove rabbit from oil, and serve at room temperature with warm bruschetta, mesclun and lemon wedges, if desired.




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Per Serving (excluding unknown items): 1233 Calories; 136g Fat (96.7% calories from fat); 1g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 27 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 4288 0 0 0 0 0 0 0

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