29 Ingredients
  • 2 rabbits
  • 3 quarts homemade brown or white chicken stock, or store-bought low-sodium chicken broth
  • 1 small yellow onion, chopped
  • 1 small fennel bulb, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon plus 1/2 teaspoon rosemary leaves
  • 1/3 to 1/2 cup olive oil
  • Kosher salt
  • 1 cup white wine
  • 1 tablespoon plus 1 heaping teaspoon whole grain Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 pieces caul fat
  • 6 slices prosciutto
  • 3 tablespoons olive oil
  • 1 spring onion, sliced into matchsticks
  • Kosher salt
  • 8 chanterelle mushrooms, cut into small pieces
  • 1 cup fava beans, blanched
  • 2 ounces rabbit stock from the rabbit
  • Polenta, for serving, recipe follows
  • 2 cups milk
  • 1 bay leaf
  • Kosher salt
  • 1 cup quick-cooking polenta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mascarpone cheese
  • 2 tablespoons chopped chives
Nutrition
2054
103% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, gluten-​free
     

Fat

161% 105

Saturated

160% 32

Trans

- 0

Monounsaturated

- 44

Polyunsaturated

- 15

Carbs

20% 61

Carbs (net)

- 55

Fiber

26% 7

Sugars

- 15

Sugars, added

- 0

Protein

403% 202

Cholesterol

179% 538

Sodium

69% 1658

Calcium

61% 609

Magnesium

56% 235

Potassium

88% 4126

Iron

94% 17

Zinc

146% 16

Phosphorus

345% 2414

Vitamin A

28% 253

Vitamin C

11% 10

Thiamin (B1)

95% 1

Riboflavin (B2)

151% 2

Niacin (B3)

447% 72

Vitamin B6

345% 4

Folate equivalent (total)

40% 159

Folate (food)

- 159

Folic acid

- 0

Vitamin B12

2481% 60

Vitamin D

700% 105

Vitamin E

39% 6

Vitamin K

63% 76

Sugar alcohols

- 0

Water

- 1582
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