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Low fat and tasty. Season your dredging flour with Herbes De Provence, substitute raisins for the dried apricots if you have no apricots on hand, or use a combination of both.
Ingredients:
1 rabbit, skinned and jointed (cut into 4 or 5 pieces)
2 Tbsp canola or peanut oil
1 large onion, sliced
3 carrots, sliced
3 small to medium potatoes, cut into chunks
2 cups no salt added beef stock
1 glass red wine (be generous)
1/2 cup dried apricots, halved
Procedure:
Heat oil in a large skillet. Dredge rabbit pieces in the flour (reserve any leftover flour for the roux) and
fry in the oil until golden brown on both sides, about 6 to 8 minutes. Transfer rabbit pieces to a large casserole dish
or Dutch Oven. Add the vegetables to the saute/fry pan and cook for about 5 minutes, or until the onions are soft and
translucent. Using a slotted spoon, transfer the vegetable onto the rabbit in the casserole and set the dish aside.
Make a roux in the hot pan drippings in the fry/saute pan, by adding the remains of the drdging flour, stirring until smooth.
Gradually stir in the beef stock, wine and apricots. Heat about 3 minutes or until the sauce boils and thickens, then
pour over the rabbit/vegetable mixture in the casserole or Dutch Oven. Cover and bake about 1 hour at 350 F
Serving Size: 1/4 of recipe contains approximately;
600calories, 50 g protein, 20 g fat ( 4.5 g saturated), 41 g carbohydrate, 510 mg sodium, 124 mg cholesterol
**Using low fat and low salt broth will reduce the numbers for fat, saturated fat, sodium and cholesterol.
4 servings
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