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Prep Time:35 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 45 minsServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 (3pounds)rabbit, skinned and cut into 6 pieces,or3poundsbone-in, skinless chicken thighs½cuppassitoor otherwhite dessert wineplus2tablespoons, divided4tablespoonsextra-virgin olive oil, divided5mediumwhite onions, thinly sliced8juniper berries1 ½teaspoonssalt, divided⅓cupwhite-wine vinegar¼teaspoonground white pepper, divided⅓cuppine nuts⅓cupraisins1tablespoonlemon juice6cupsgreens, such as arugula,mâche,lamb’s lettuce,spinachorwatercress
Cook Mode(Keep screen awake)
Ingredients
1 (3pounds)rabbit, skinned and cut into 6 pieces,or3poundsbone-in, skinless chicken thighs
½cuppassitoor otherwhite dessert wineplus2tablespoons, divided
4tablespoonsextra-virgin olive oil, divided
5mediumwhite onions, thinly sliced
8juniper berries
1 ½teaspoonssalt, divided
⅓cupwhite-wine vinegar
¼teaspoonground white pepper, divided
⅓cuppine nuts
⅓cupraisins
1tablespoonlemon juice
6cupsgreens, such as arugula,mâche,lamb’s lettuce,spinachorwatercress
DirectionsPlace rabbit (or chicken) in a large pot and add just enough water to cover the meat. Add 1/2 cup wine, cover and bring to a simmer over high heat. Reduce heat to maintain a simmer, covered, until the meat is very tender, about 2 hours for rabbit or 30 minutes for chicken.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onions, juniper berries and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until tender, 18 to 20 minutes. Stir in vinegar. Cover the pan and set aside.Transfer the rabbit (or chicken) to a clean cutting board. Using two forks, shred the meat into large pieces. (Discard bones.) Transfer to a medium bowl and add the remaining 2 tablespoons wine, 1 tablespoon oil, 3/4 teaspoon salt and 1/8 teaspoon white pepper. Stir in the onion mixture, pine nuts and raisins.Whisk lemon juice with the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon white pepper in a medium bowl. Add greens and toss to coat. Serve the salad with the meat.Originally appeared: EatingWell Magazine, March 2020
Directions
Place rabbit (or chicken) in a large pot and add just enough water to cover the meat. Add 1/2 cup wine, cover and bring to a simmer over high heat. Reduce heat to maintain a simmer, covered, until the meat is very tender, about 2 hours for rabbit or 30 minutes for chicken.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onions, juniper berries and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until tender, 18 to 20 minutes. Stir in vinegar. Cover the pan and set aside.Transfer the rabbit (or chicken) to a clean cutting board. Using two forks, shred the meat into large pieces. (Discard bones.) Transfer to a medium bowl and add the remaining 2 tablespoons wine, 1 tablespoon oil, 3/4 teaspoon salt and 1/8 teaspoon white pepper. Stir in the onion mixture, pine nuts and raisins.Whisk lemon juice with the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon white pepper in a medium bowl. Add greens and toss to coat. Serve the salad with the meat.
Place rabbit (or chicken) in a large pot and add just enough water to cover the meat. Add 1/2 cup wine, cover and bring to a simmer over high heat. Reduce heat to maintain a simmer, covered, until the meat is very tender, about 2 hours for rabbit or 30 minutes for chicken.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onions, juniper berries and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until tender, 18 to 20 minutes. Stir in vinegar. Cover the pan and set aside.
Transfer the rabbit (or chicken) to a clean cutting board. Using two forks, shred the meat into large pieces. (Discard bones.) Transfer to a medium bowl and add the remaining 2 tablespoons wine, 1 tablespoon oil, 3/4 teaspoon salt and 1/8 teaspoon white pepper. Stir in the onion mixture, pine nuts and raisins.
Whisk lemon juice with the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon white pepper in a medium bowl. Add greens and toss to coat. Serve the salad with the meat.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)509Calories27gFat18gCarbs47gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
