The Perfect 10 Diet_ 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast! ( PDFDrive )

2   pearl   onions

1   clove   garlic, chopped

2   rosemary    sprigs

2   thyme   sprigs

1   bay leaf

2   black   peppercorns

2   white   peppercorns

2   Spanish onions, chopped

1   ounce   red wine

1   whole   tomato, chopped

1   (8-ounce)   can tomato  sauce

Dash    sea salt

DIRECTIONS

1. Preheat the oven to 250°F.


2. In an ovenproof skillet, sauté the rabbits with half the macadamia oil
   over medium heat for 15 minutes. Add the pearl onions.


3. In a different skillet, add the remaining macadamia oil, garlic, rosemary,
   thyme, bay leaf, black and white peppercorns, and Spanish onions, and
   cook for 5 minutes. Add the red wine, and cook for an additional 5
   minutes.


4. Add the tomato and tomato sauce. Cook for 15 minutes, and then add the
   sea salt, to taste.


5. Add the tomato mixture to the pan of sautéed rabbits, cover with
   aluminum foil, and bake for 1 hour at 250 °F. Serve hot.

Sautéed Sole in Champagne

SERVINGS: 3

PREPARATION TIME: 15 min.

INGREDIENTS

3   large   pieces  sole    fillets

Pinch   salt    and freshly ground  black   pepper

2   tablespoons butter

½   cup champagne