RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.3928
Energy (kCal)	666.6942
Carbohydrates (g)	43.2994
Total fats (g)	54.4529
Fatty acids, total saturated 20:0 (g)	0.0081
Fatty acids, total saturated 18:3 undifferentiated (g)	1.3738
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0088
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0127
Fatty acids, total saturated 4:0 (g)	0.8545
Fatty acids, total trans (g)	0.0107
Riboflavin (mg)	0.2830
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0077
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.3064
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.9814
Proline (g)	0.3030
Fatty acids, total polyunsaturated 18:1 t (g)	0.0088
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2013
Adjusted Protein (g)	0.0000
Cystine (g)	0.1195
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4919
Copper, Cu (mg)	0.6680
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9739
Total lipid (fat) (g)	54.4529
Vitamin K (phylloquinone) (g)	103.2998
Cholesterol (mg)	76.4793
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0010
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0255
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	35.4810
Folate, total (g)	67.9210
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	1630.5209
Energy (kcal)	666.6942
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6677
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1871
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	7.4689
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0689
Vitamin C, total ascorbic acid (mg)	19.0894
Lutein + zeaxanthin (g)	237.9272
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0022
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3613
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	73.8149
Fatty acids, total saturated 16:0 (g)	9.7098
Carbohydrate, by difference (g)	43.2994
Vitamin D (IU)	0.8933
Fructose (g)	2.1102
Fluoride, F (g)	1.9566
Aspartic acid (g)	0.6920
Tyrosine (g)	0.2639
Potassium, K (mg)	614.8604
Fatty acids, total saturated 12:0 (g)	0.7364
Vitamin A, RAE (g)	258.9045
Serine (g)	0.3466
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3449
Fatty acids, total trans-polyenoic 22:4 (g)	0.0024
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0206
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	2.6938
Histidine (g)	0.1904
Isoleucine (g)	0.2735
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	2.5951
Water (g)	461.1029
Fatty acids, total saturated 8:0 (g)	0.2922
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	257.2872
Sodium, Na (mg)	298.3167
Iron, Fe (mg)	2.3418
Energy (kJ)	2786.9312
Ash (g)	3.3427
Caffeine (mg)	0.0000
Glycine (g)	0.4276
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	13.4156
Fatty acids, total polyunsaturated (g)	14.8357
Vitamin E (alpha-tocopherol) (mg)	2.0999
Sucrose (g)	1.5849
Vitamin B-6 (mg)	0.3931
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5002
Vitamin D (D2 + D3) (g)	0.0223
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2634
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0012
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.5115
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4893
Folate, food (g)	67.9210
Fatty acids, total saturated 20:1 (g)	0.0620
Fatty acids, total monounsaturated (g)	16.2792
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1074
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0018
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.2173
Fatty acids, total polyunsaturated 16:1 c (g)	0.0011
Fatty acids, total saturated (g)	20.4760
Vitamin B-12 (g)	0.0294
Calcium, Ca (mg)	238.7815
Fatty acids, total saturated 10:0 (g)	0.6587
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3390
Glutamic acid (g)	1.6611
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2923
Vitamin E, added (mg)	0.0000
Retinol (g)	213.1773
Leucine (g)	0.4869
Folate, DFE (g)	67.9210
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	9.4343
Tryptophan (g)	0.1438
Threonine (g)	0.2725
Fatty acids, total polyunsaturated 18:1 c (g)	0.0365
Manganese, Mn (mg)	3.3195
Protein (g)	8.3928
Cryptoxanthin, beta (g)	4.6931
Fatty acids, total saturated 18:1 undifferentiated (g)	15.1412
Betaine (mg)	0.2700
Phosphorus, P (mg)	303.7652
Tocopherol, gamma (mg)	0.0589

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Belgian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl. | 2. Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours. | 3. Soak prunes in water while rabbit marinates. | 4. Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid. | 5. In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside. Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened. | 6. Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel. Makes 6 servings. | 7. Canadian Living. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit	1			-	-	-	-
prune	1/4			61.425	16.262999999999998	0.509	0.11699999999999999
water	1	cup		0.0	0.0	0.0	0.0
purpose flour	1/4	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1	cup	chopped	64.0	14.944	1.76	0.16
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red wine	1/3	cup		-	-	-	-
orange peel				-	-	-	-
red wine	1	cup		-	-	-	-
wine	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
orange peel	1	piece		-	-	-	-
peppercorn	5		cracked	125.96	0.7817	0.268	13.7127
juniper berry	5			-	-	-	-
thyme	2	sprigs	crushed	-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
bay leaf	1			-	-	-	-
parsley	4	sprigs		1.44	0.2532	0.1188	0.0316
onion	1/2	cup	chopped	64.0	14.944	1.76	0.16

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Belgian Rabbit With Prunes in Wine Sauce