|Energy (kcal)||487 kcal|
|Energy (kJ)||2036 kJ|
|Protein (g)||11.9 g|
|Carbohydrate incl. fibre (g)||71.0 g|
|Carbohydrate excl. fibre (g)||68.2 g|
|Sugar (g)||4.4 g|
|Fibre (g)||2.8 g|
|Fat (g)||16.2 g|
|Saturated Fat (g)||3.9 g|
|Unsaturated Fat (g)||10.6 g|
|Monounsaturated Fat (g)||5.0 g|
|Polyunsaturated Fat (g)||0.7 g|
|Trans Fat (g)||0.1 g|
|Cholesterol (mg)||0 mg|
|Sodium (mg)||406 mg|
|Salt (g)||1.01 g|
|Vitamin A (IU)||41 IU|
|Vitamin C (mg)||4.7 mg|
|Calcium (mg)||9 mg|
|Iron (mg)||0.35 mg|
|Potassium (mg)||135 mg|
Rabbit with Mushroom and Mustard
Rabbit with Mushroom & Mustard Sauce | Healthy Recipes - Flora pro.activ
A countryman’s favourite, this rabbit with mustard and mushroom recipe is definitely one to be enjoyed on those cold winters nights.
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 4 rabbit fillets
- 15g dried mushrooms (e.g. porcini), just covered with water
- 2 cloves garlic, crushed
- 200ml chicken stock
- 100ml white wine
- 2 tbsp creme fraiche
- 1 tbsp chopped fresh parsley
- 350g tagliatelle or any other pasta of your choice
- 40g Flora Pro.Activ Buttery
- Smear mustard over the rabbit or chicken portions.
- Heat the oil in a frying pan and sauté the meat until golden brown, remove from pan and put to one side.
- Add the chestnut mushrooms to the pan and fry until golden, add the garlic and fry for 1 minute.
- Add the dried mushrooms and soaking liquor, chicken stock and wine and return the rabbit to the pan, bring to the boil, reduce and simmer for 25 to 35 minutes or until cooked through.
- Whisk in the crème fraîche and heat through.
- Meanwhile cook pasta according to pack instructions. Drain and add the Flora ProActiv.