Herb-Roasted Rabbit With Pomegranates

Recipe Ingredients

2		Rabbits - (abt 2 lbs ea) - each cut 6 pieces
1 tablespoon	15ml	Olive oil
3 oz	85g	Canadian bacon - minced
3 oz	85g	Shallots - minced (large)
2 tablespoons	30ml	Crushed dried rosemary
1 cup	237ml	Fat-free no-salt-added canned
		Chicken broth
1/4 cup	59ml	Dry white wine
		Seeds of 1 pomegranate
		Rosemary sprigs for garnish - (optional)

Recipe Instructions

Preheat the oven to 400 degrees. Rinse rabbit pieces and pat dry.

Heat oil over medium-high heat; add Canadian bacon and saute until browned, about 5 minutes, stirring frequently. Add shallots and continue to saute for 4 minutes, until shallots are limp. Using a slotted spoon, remove bacon mixture; drain on paper towels. Add the rabbit pieces to the skillet and saute for 5 minutes per sides until nicely browned, turning once.

Transfer rabbit pieces to a roasting pan. Top with bacon mixture and rosemary. Add chicken broth to the pan. Cover with aluminum foil and roast for 50 to 60 minutes until rabbit is tender. Arrange rabbit on a heated serving platter; keep warm.

Place roasting pan on top of the stove and stir in dry white wine. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced by 1/3. Add pomegranate seeds and heat through. Spoon sauce and seeds over the rabbit pieces and garnish with rosemary sprigs, if desired.

This recipe yields 12 servings.

Exchanges Per Serving: 3 1/2 Lean Protein.

Nutrition Facts: 209 calories (39% calories from fat), 27 g protein, 9 g total fat (3.4 g saturated fat), 3 g carbohydrate, trace dietary fiber, 75 mg cholesterol, 146 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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