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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dredge the rabbit pieces in the flour. Heat the oil in a soup kettle. Add the pieces of rabbit and the onions and brown in the oil turning as needed for about 20 minutes on a low flame. Add the cider, turning the fir up momentarily. Using a wooden spoon scrape up the brown bits at the bottom of the pot. When the cider boils, add the potatoes and the carrots. Turn down the fire to a simmer, cover and cook one-half hour. Remove the cover and add the apples and cook another half-hour. At this point, boil rapidly until the liquid in the pot is about 2 cups. Make a slurry of two tablespoons of cold water and the cornstarch and add it and the parsley to the pot, cooking until the sauce is thick enough to coat a spoon. Plate the rabbit and vegetables and spoon the sauce over them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit	1		cut	-	-	-	-
flour				-	-	-	-
onion	3		chopped	84.0	19.614	2.31	0.21
hard apple cider	2	bottles		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
new potato	6			-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
apple	3		peeled cored sliced	158.4	42.108000000000004	0.8909999999999999	0.429

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