Herb-Roasted Rabbit With Pomegranates from Healthy Diabetic Recipes

Herb-Roasted Rabbit With Pomegranates Recipe

Recipe Ingredients:

2 rabbits - (abt 2 lbs ea), each cut 6 pieces
1 tbsp olive oil
3 oz Canadian bacon, minced
3 large shallots, minced
2 tbsp crushed dried rosemary
1 cup fat-free no-salt-added canned
chicken broth
1/4 cup dry white wine
Seeds of 1 pomegranate
Rosemary sprigs for garnish, (optional)

Recipe Instructions:

Preheat the oven to 400 degrees. Rinse rabbit pieces and pat dry.

Heat oil over medium-high heat; add Canadian bacon and saute until browned, about 5 minutes, stirring frequently. Add shallots and continue to saute for 4 minutes, until shallots are limp. Using a slotted spoon, remove bacon mixture; drain on paper towels. Add the rabbit pieces to the skillet and saute for 5 minutes per sides until nicely browned, turning once.

Transfer rabbit pieces to a roasting pan. Top with bacon mixture and rosemary. Add chicken broth to the pan. Cover with aluminum foil and roast for 50 to 60 minutes until rabbit is tender. Arrange rabbit on a heated serving platter; keep warm.

Place roasting pan on top of the stove and stir in dry white wine. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced by 1/3. Add pomegranate seeds and heat through. Spoon sauce and seeds over the rabbit pieces and garnish with rosemary sprigs, if desired.

This recipe yields 12 servings.

Exchanges Per Serving: 3 1/2 Lean Protein.

Nutrition Facts: 209 calories (39% calories from fat), 27 g protein, 9 g total fat (3.4 g saturated fat), 3 g carbohydrate, trace dietary fiber, 75 mg cholesterol, 146 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 12

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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