Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons Vegetable Oil
- 2-1/2 pound rabbit, cut into serving pieces
- 2 medium onions, finely chopped
- 1 clove garlic, chopped
- 1-1/2 cups dry White Wine
- 1-1/2 cups Orange Juice
- salt, freshly Ground Pepper
- 1 tablespoon flour
- 1 tablespoon butter
- 2 eggs, lightly beaten
- 1 hardboiled egg, finely chopped
- 1 tablespoon chopped parsley
Directions
Heat the oil in a skillet and saute the rabbit pieces until they are lightly browned.
Transfer to a flameproof casserole.
In the oil remaining in the pan, adding a little more if necessary, saute the onions and garlic until the onions are softened.
Add to the casserole.
Pour the wine into the skillet and scrape up all the brown bits.
Pour into the casserole.
Add the orange juice to the casserole and season to taste with salt and pepper.
Cover and simmer until the rabbit is tender, about 1-1/2 hours.
Transfer the rabbit pieces to a serving dish and keep them warm.
Work the flour and butter into a paste.
Add it to the liquid in the casserole and cover over low heat, stirring, until it is lightly thickened.
Beat 1/2 cup of the sauce into the eggs, then pour the eggs into the casserole, stirring constantly.
Do not let the sauce come to a boil, as it will curdle.
Pour the sauce over the rabbit and sprinkle with the egg and parsley.
Serve with rice, potatoes or noodles, and a green vegetable.
Category:Chilian Recipes
Category:Chilian Meat Dishes