Sautéed Rabbit with Almonds and California Golden Raisins
Submitted by: Olivier Dubreuil
Try something different with this easy raisin and cilantro-herbed rabbit.
- Serving Size: 1 rabbit leg
- 8 rabbit legs (5 to 6 ounces each)
- 3 tablespoons olive oil
- 1 medium onion, sliced thin
- 1/4 teaspoon cumin
- 3 whole almonds
- 3 medium carrots, chopped
- 2 celery stalks, diced
- 2 medium tomatoes, diced
- 1 cup fresh cilantro
- 2 teaspoons honey
- Salt and pepper; to taste
- 1 cup chicken broth
- 1 cup California golden raisins
In large pan over medium-high heat, brown rabbit legs in olive oil. Add onions. Stir in cumin and almonds; sauté for 2 to 3 minutes. Add carrots, celery and tomatoes to pan along with cilantro, honey, salt, pepper and chicken stock. Cover and let simmer for 40 minutes at a low temperature. Remove cover; add raisins and continue cooking for another 10 minutes. Adjust seasonings.
To serve, divide rabbit legs among 8 serving plates and spoon cooking liquid over.
Nutrition Facts Per Serving
Calories 370 (37% from fat); Total Fat 16g (sat 3.5g, mono 6g, poly 2g, trans 0g ); Cholesterol 95mg; Protein 36g; Carbohydrate 23g; (Dietary Fiber 3g; Sugars 17g; ); Iron 4mg; Sodium 180mg; Calcium 53mg; Potassium 968mg
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