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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels. | 3. Cut along both sides of the backbones with kitchen shears and discard bones. | 4. Cut each rabbit into eight even-sized pieces and pat dry again. | 5. Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside. | 6. Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned. | 7. Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil. | 8. Return the rabbit to the casserole dish and add the thyme. | 9. Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened. | 10. Combine the cream and mustard, then stir into the sauce in the casserole. | 11. Garnish with thyme sprigs and serve. | 12. Great with mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit	2			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		sliced	128.0	29.888	3.52	0.32
bacon	4	slices	cut	467.04	1.4336	14.1344	44.4528
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
white wine	1/2	cup		-	-	-	-
thyme leave	1	teaspoon		-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
dijon mustard	2	tablespoons		-	-	-	-
thyme	1	sprig		-	-	-	-

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