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HEARTY
RABBIT STEW
Preparation
time: 15 minutes | Cooking time: 1 hour
15 minutes
2 teaspoons
olive oil
6 spring onions
400g rabbit pieces
1 tablespoon all-purpose flour
3/4 cup water
1/2 cup dry white wine
2 teaspoons no-salt-added tomato paste
4 baby potatoes, quartered
175g baby carrots, trimmed
60g sugar snap peas
Heat half
of the oil in large saucepan. Cook onions,
stirring, for about 3 minutes or until brown
all over; set aside.
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Toss rabbit in
flour. Heat remaining oil in pan; cook rabbit
until browned all over.
Stir in the water,
wine and paste; bring to boil. Simmer, covered,
for 45 minutes.
Add potato and
onion; cook for 15 minutes. Add carrot and peas;
cook until vegetables are tender.
Serves 2.
Per serving: 9.2g
fat; 398 calories.
STORE: Recipe can
be made a day ahead and refrigerated, covered.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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