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 |
3,166 Kcal or 13,255 Kj | 348 gr | 14 gr | 191 gr |
117 % | 99 % | 1 % | 21 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
199 Kcal or 833 Kj | 22 gr | 1 gr | 12 gr |
7 % | 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: Spaghetti with mussels and basil, Polenta with spinach and soft-poached egg, Blanquette of veal, Seb's Italian-style aperitif slices, Scallops with crunchy vegetables and wine sabayon, ... All | |
Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Potted meat (rillettes), Melt-in-the mouth meat and vegetables in a sealed casserole, Cassoulet, "Land and sea" kebabs, Winemaker's toast, ... All | |
Pork loin: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Pâté de campagne, ... All |
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