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Walnuts and Sage

From Stones River Market

<p>Using walnuts and whole wheat bread in place of regular white bread crumbs, and lean ground rabbit instead of beef, this quintessential comfort food provides the right kinds of fat&#8212;without ­sacrificing flavor.</p> <p>Rabbit is always available year round from Aha! Rabbits in Rockvale TN.</p> <p>Rabbits will produce 6 pounds of meat on the same feed and water as a cow will produce 1 pound of meat.</p>
Source: Flat Belly Diet Cookbook (Entered by Mark Ferguson)
Serves: 4

2 tsp olive oil
1 large carrot
4 each scallions, thinly sliced
1 clove Garlic
1/2 cup walnuts
2 slices whole wheat bread
1/4 cup fat-free milk
2 ea egg white. lightly beaten
1 lb ground Rabbit
1 tbsp dried parsley
1/4 cup grated Parmesan cheese
1 tsp dried sage
1/2 tsp salt
1/2 tsp freshly ground black pepper

Step by Step Instructions
  1. Preheat the oven to 350°F.  Olive oil spray loaf pan.
  2. Heat the oil in a small nonstick skillet over medium heat. Add the carrot, scallions, and garlic and cook, stirring often, for about 3 minutes or until tender. Remove from the heat.
  3. Meanwhile, chop the walnuts in a food processor fitted with a metal blade. Break up the bread and add to the walnuts. Pulse until both are ground to fine crumbs. Transfer to a large bowl. With a fork, stir in the milk and egg whites. Add the rabbit, parsley, cheese, sage, salt, pepper, and sautéed mixture. Mix gently just until blended.
  4. Shape into a free-form loaf place in the prepared loaf pan. Bake for 50 to 60 minutes or until a thermometer inserted in the thickest portion registers 165°F. Let stand a few minutes before slicing.