Last modified on: April 8th 2018
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
13 hours 2 min. | 2 hours 30 min. | 15 hours 32 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,603 Kcal or 6,711 Kj | 174 gr | 12 gr | 95 gr |
80 % | 67 % | 1 % | 14 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
154 Kcal or 645 Kj | 17 gr | 1 gr | 9 gr |
8 % | 6 % | <1 % | 1 % |
Rabbit meat: You can check-out other recipes which use it, like for example: Rabbit civet "à la normande", Rabbit with mustard, Rabbit civet, ... All | |
Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Béarnaise sauce, Mushrooms on toast, French style, Veal Marengo, Sauce Normande (for fish), ... All | |
Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Country-style spring pasta, Chicken club sandwich, Rillons de Tours, "Land and sea" kebabs, Fried egg in bread, ... All | |
Pork loin: You can check-out other recipes which use it, like for example: Pâté de campagne, Paté en croute (terrine in a pie crust), ... All |
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