* Exported from MasterCook *
RABBIT ROASTED WITH SWEET FENNEL
Recipe By :The AUSSIE LC GOURMET
Serving Size : 4 Preparation Time :2:30
Categories : 10-20G Low Carb Meat Beef-Veal-Others-Game
Amount Measure Ingredient -- Preparation Method
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1 rabbit
cut into 6-8 pieces
4 cl garlic -- peeled
1 tbsp rosemary -- 1 tsp dried.
salt and pepper -- to taste
1 bulb fennel -- 1/2" wedges
1 lg onion -- 1/2" wedgwes
6 slices pancetta -- or bacon
1 tsp fennel seeds -- ground
1/2 cup fennel stalks -- tops chopped
1/4 cup virgin olive oil
1/2 cup chicken stock
1 cup vegetable broth
Cut rabbit into pieces, wash and dry. Make a paste of the garlic cloves, rosemary, salt and pepper. Rub over rabbit and refrigearte overnight or for at least two hours.
Pre heat oven to 350°F-180°C. Place pieces in shallow tray. Use remaining rub. And scatter the the vegetables among the meat. Place pancetta over the lot. Reserve half the fennel tops. Drizzle the olive oil all over the meat and vegetables.
Cook for 30 minutes basting often. Add the half the broth and stock. Cook a further 30 minutes turning pieces often. Increase the heat to 450°F-230°C , cook until the rabbit is golden brown, about 10 minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, basting once with the pan juices, about 10 minutes. Remove meat and vegetables to serving plate. Make gravy by adding remaining broth and stock to meat tray over slow heat. Stir until combined. Serve over. Meat and vegetables.
Cuisine: "Greek"
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Per Serving (excluding unknown items): 937 Calories; 46g Fat (45.7% calories from fat); 109g Protein; 15g Carbohydrate; 3g Dietary Fiber; 271mg Cholesterol; 9886mg Sodium. Exchanges: 1/2 Grain(Starch); 15 Lean Meat; 1 Vegetable; 3 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. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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