Baked Rabbit
Baked Rabbit - Uncomplicated oven feast with a Mediterranean flair
Healthy, because
Even smarter
Nutritional values
Fresh from the oven, impressive quantities of vitamins are put on the table: nerve-strengthening niacin, blood-forming B12 and the "eye vitamin" A. And stress certainly doesn't stand a chance at this wonderful guest or festive meal: meat, potatoes and vegetables are cooked together in the spicy brew.
Delicious with: fresh farmhouse bread to top off the delicious soup and a mixed leaf salad with lemon-garlic-olive oil dressing and fresh herbs.
(Percentage of daily recommendation)
| Calorie | 620 kcal | (30 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.1 mg | (251 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 20.2 μg | (673 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,741 mg | (44 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 596 mg | |||
| Cholesterol | 227 mg |
Ingredients
- Ingredients
- 3 onions (about 150 grams)
- 2 garlic cloves
- 1 small lemon
- 4 carrots (about 600 grams)
- 2 ⅕ lbs small waxy potatoes
- 1 Rabbit (about 1.2 kg divided by the butcher into 8 pieces)
- salt
- peppers
- 4 Tbsps olive oil
- 1 ¼ cups chicken stock
- 2 sprigs thyme
- 3 bay leaves
- 2 allspice
- 2 Tbsps Caper
- 1 bunch Basil
Kitchen utensils
Preparation steps
Peel onions and garlic. Halve onions and cut into wedges. Cut garlic into thin slices.
Rinse lemon in hot water, wipe dry and cut into thin slices.
Peel carrots and potatoes. Halve potatoes lengthwise and cut carrots into slices.
Trim excess fat from the rabbit parts along with the skin, as desired, and season the meat with salt and pepper.
Heat 3 tablespoons olive oil in a roasting pan and cook the rabbit pieces until golden brown on both sides, then remove from pan.
Add the remaining oil to the pan. Sauté onions and garlic until translucent, then add lemon slices and cook briefly, until softened. Add carrots and potatoes and cook, stirring, until combined, then season with salt and pepper. Pour in stock and bring to a boil, then cook until reduced, 3-5 minutes.
Rinse thyme, shake dry, pluck leaves and add to the pan along with the bay leaves, allspice berries and capers, stirring to combine. Return rabbit to pan. Cover and bake on the middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 325°F) until rabbit is cooked through and vegetables are very tender, about 50 minutes.
Rinse basil, shake dry, pluck leaves and cut into fine strips. Remove pan from the oven and season with salt and pepper. Sprinkle with basil and serve immediately.
