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22Ingredients
65Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 4 rabbit legs
- salt
- freshly ground black pepper
- 3 oz. ventrèche (diced)
- 1 shallot (diced)
- 1 leek (white and light green parts only, thinly sliced)
- 2 garlic cloves (minced)
- 2 carrots (diced)
- 1 stalk celery (diced)
- 3 Tbsp. all purpose flour
- 1 cup dry white wine
- 2 1/2 cups chicken stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 1/2 lb. Honshimeji mushrooms (Organic, trimmed)
- 12 fingerling potatoes (halved)
- 1 cup fresh green peas (or frozen, see note)
- 1/2 cup crème fraîche
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh parsley (chopped)
- 1 Tbsp. fresh tarragon (chopped)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium470mg20% |
| Potassium630mg18% |
| Protein10g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A130% |
| Vitamin C40% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Newton 3 years ago
Fantastic. I have actually made this recipe several times; a few times while living in Europe. It is delicious!
Heron Brae 4 years ago
I love the flavors, but I would slow cook the rabbit next time and cook the veggies less. Thank you!