FR 
EN 
Rabbit with Mustard, Potato and Bayonne ham bake garnish
This traditional dish is a blend of delicate and original flavored rabbit meat highlighted by the powerful taste and aromas of the mustard.
Try the Comtesse Du Barry’s original gourmet version of a traditional French recipe : a tender traditionally cooked leg of rabbit in a traditionally made mustard, white wine and cream sauce along with a potato, artichoke and Bayonne Ham bake garnish: all prepared, with the utmost care, in our kitchens in The Gers area of the South West of France.
Packaging:
- 280g : glass casserole dish
Confit (traditionally prepared) leg of rabbit 51 % (leg of rabbit, salt, natural pepper flavorings), potato and Bayonne Ham bake (origin : France) 28 % {potato 55 %, eggs, artichoke (artichoke, citric acid, E385 EDTA), onion, Bayonne Ham 7,5 % (pork ham, salt, preservative: potassium nitrate), potato starch, duck fat, gelatin, garlic, salt, pepper, nutmeg}, water, cream, white wine (contains sulfites), mustard 1,5 % {water, mustard seeds, alcohol vinegar, salt, acidifier : citric acid, preservative : potassium disulfite (sulfites)}, shallots, natural flavoring, butter, modified corn starch, flavoring (modified starch, guar gum, gluten), sunflower oil, concentrated lemon juice, pepper.
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Average nutritional value for 100g |
|
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Energy (kJ) |
641 |
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Energy (Kcal) |
153 |
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Fat (g) Which saturates (g) |
7,6 3,6 |
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Carbohydrates (g) Which sugars (g) |
5 1,8 |
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Protéins (g) |
15 |
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Salt (g) |
1,1 |
Why not try this dish with a white wine such as our Chardonnay Pays d’Oc.
Heating instructions:
Open the lid using a fork-handle
Microwave for 3 minutes at 750 W.
Heat for 15 minutes in a traditional oven preheated to 180°C (Th. 6).
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