Belgian Style Rabbit
- Ingredients:13
- Servings:20
- Calories per serving:380
Belgian Style Rabbit
- Ingredients:13
- Servings:20
- Calories per serving:380
Rabbit is sauteed, then braised in a sauce using ale, chicken broth, onions and mushrooms. Ale adds a rich, nutty flavor to braised meats.
Ingredient
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 2 oz | 1/4 cup |
| Rabbit legs, skinless, bone in (6 oz each) | 7 lb 8.00 oz | 20 each |
| Yellow onions, diced | 2 lb | 5 3/4 cups |
| White mushrooms, fresh, sliced | 2 lb | 12 3/4 cups |
| Gold Medal™ All-Purpose Flour (12610) | 6.50 oz | 1 1/2 cups |
| Leffe™ Dark Belgian Ale Beer* | 4 lb | 8 cups |
| Tomato paste, canned | 10 oz | 18 Tbsp |
| Chicken stock | 1 lb 4.00 oz | 2 1/2 cups |
| Golden raisins | 9 oz | 1 3/4 cups |
| Nutmeg, ground | ---Value Not Available | 1 tsp |
| Sugar, fine, granulated | ---Value Not Available | 1 Tbsp |
| Kosher salt | ---Value Not Available | 1 Tbsp |
| Black pepper | ---Value Not Available | 2 tsp |
Instructions
- Assembly
Heat olive oil in a large sauté pan over medium high heat and sauté rabbit legs in batches until golden brown on all sides.
Transfer rabbit to two full-size 2-inch deep steam table pans.
Sauté onions and mushrooms in the same pan used to cook rabbit, over medium heat.
Cover pan for the first 5 minutes to allow vegetables to sweat, then remove cover and sauté vegetables until tender.
Add flour to pan and cook, stirring occasionally, until light brown in color, creating a light roux.
Add Belgian ale and tomato paste to roux. Stir to combine.
Simmer, reduce head to low and continue cooking for approx. 20 minutes or until liquid is reduced by half.
Add chicken stock, raisins, nutmeg, sugar, salt and pepper to Belgian ale sauce and stir to combine.
Pour Belgian ale sauce over rabbit, cover hotel pans with foil.
Bake as directed below, turning rabbit legs over to evenly coat with sauce halfway through baking time (rabbit will be very tender and falling off the bone when completely cooked).
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
275°F |
120-135 minutes |
Standard Oven |
325°F |
130-145 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 60 minutes of baking.
- Finishing
Remove pans from oven and transfer rabbit to large platter. Hold warm until serving.
Transfer sauce to large saucepan and cook over medium heat, stirring occasionally, until sauce is thick enough to coat the back of a spoon, approx. 30 minutes.
Place 1 rabbit leg on each plate and drizzle with 2 oz Belgian ale sauce. Serve immediately.
Recipe Tips
- * If Leffe Dark Belgian Ale is not available, any dark Belgian ale can be used.
- Tip: Serve rabbit with baked potatoes and vegetable of your choice to complete your meal.
Nutrition Facts
- Calories380
- Total Fat13g
- Protein38g
- Total Carbohydrate27g
- Sugars13g
Servings: 20
Serving Size: 8 oz portion
Amount Per Serving Calories : 380
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 13g | 20% |
| Saturated Fat | 3&½g | 17% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4&½g | % Value Not Available |
| Polyunsaturated Fat | 3g | % Value Not Available |
| Omega-3 | ½g | % Value Not Available |
| Cholesterol | 95mg | 32% |
| Sodium | 460mg | 19% |
| Total Carbohydrate | 27g | 9% |
| Dietary Fiber | 2g | 10% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 13g | % Value Not Available |
| Protein | 38g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 4% |
| Iron | Value Not Available | 25% |
| Potassium | 940mg | 27% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 8% |
| Vitamin E | Value Not Available | 8% |
| Thiamin | Value Not Available | 15% |
| Riboflavin | Value Not Available | 30% |
| Niacin | Value Not Available | 60% |
| Vitamin B6 | Value Not Available | 35% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 160% |
| Pantothenic Acid | Value Not Available | 20% |
| Phosphorus | Value Not Available | 40% |
| Magnesium | Value Not Available | 10% |
| Zinc | Value Not Available | 20% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 80% |
| Copper | Value Not Available | 25% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 0,
- Fruit 0,
- Other Carbohydrate 1&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable ½,
- Very Lean Meat 5&½,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 2,
- Fruits 0c,
- Vegetables 1c,
- Grains 1oz-eq,
- Meat & Beans 4oz-eq,
- Dairy 0c,
- Fats & Oils 1tsp
Carbohydrate Choice
- Carbohydrate Choice2
