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Leg of Rabbit with Mushrooms

Source: The Italian Gourmet
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Active Time:  5 Minutes
Total Time:  50 Minutes
  Serves 4
A dish originating from the area around Pisa, this teams rabbit, which features in many Tuscan recipes, with boletus (porcini) mushrooms so plentiful in the wooded hills north of the city. Linking the two flavors is the fragrance of calamint, a herb that grows all over Tuscany. Note the absence of garlic, an almost inseparable companion of rabbit.
4 boned rabbit legs
All-purpose flour, for dredging
1 cup olive oil
Salt and freshly ground pepper
1 cup dry white wine
1 cup meat stock
3 calamint or mint leaves, minced
5 oz fresh boletus porcini mushrooms, sliced
Leg of Rabbit with Mushrooms Recipe at
Dredge the rabbit legs in flour. Brown the rabbit in the hot oil, in a large deep skillet. Season with salt and pepper. Pour in the wine, cover the skillet and let the rabbit cook slowly for 30 minutes, moistening it now and then with a little stock. Add the calamint and mushrooms and continue cooking for 15 minutes. Serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 908
Fat. Total: 68g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 674mg
% Cal. from Fat: 67%
Cholesterol: 134mg
Protein: 53g
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