The Recipe
Ragu of Slow Braised Rabbit W. Chickpeas, Rosemary & Garlic
COOK TIME : 2 hoursPREP TIME : 15 minutes
From Food.com
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Ingredients
DESCRIPTION
This a recipe from Ben O'Donoghue from the ABC Delicious Magazine (Australia). I haven't made this one as yet but my husband likes rabbit so I decided to keep this one to make some time in the future
INGREDIENTS
- 2 (1 1/2 kg) rabbits, jointed into 6 pieces
- 2/3 cup flour, seasoned with
- salt and pepper
- 10 garlic cloves, peeled
- 1 tablespoon rosemary, chopped
- 1 1/4 cups dry white wine
- 2 1/2 cups chicken stock
- 8 ounces canned chick-peas, rinsed, drained
- 8 ounces pappardelle pasta
- 2 ounces unsalted butter, chopped
- parmesan cheese
DIRECTIONS
NUTRITION
| Calories | 1,379 | 69% | |
| Cholesterol | 434 | 145% | |
| Carbohydrates | 55 | 20% | |
| Fat | 50 | 64% | |
| Protein | 157 | 314% |
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