Braised Lemon Rabbit

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Braised Lemon Rabbit
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
739
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie739 kcal(35 %)
Protein85.01 g(87 %)
Fat38.79 g(33 %)
Carbohydrates8.69 g(6 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A178.89 mg(22,361 %)
Vitamin D0 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.62 mg(56 %)
Niacin42.54 mg(355 %)
Vitamin B₆1.39 mg(99 %)
Folate61.75 μg(21 %)
Pantothenic acid2.74 mg(46 %)
Vitamin B₁₂23.53 μg(784 %)
Vitamin C50.13 mg(53 %)
Potassium1,214.22 mg(30 %)
Calcium115.42 mg(12 %)
Magnesium71.06 mg(24 %)
Iron8.54 mg(57 %)
Zinc6.71 mg(84 %)
Saturated fatty acids8.73 g
Cholesterol232.47 mg

Ingredients

for
4
Ingredients
1 Rabbit (about 1.8kg)
3 tablespoons olive oil
4 garlic
2 bunches parsley
3 untreated lemons
1 teaspoon Ground cinnamon
1 stalk cinnamon
½ teaspoon sharp paprika
3 tablespoons Pine nuts
How healthy are the main ingredients?
Pine nutsparsleyolive oilgarliclemoncinnamon

Preparation steps

1.

Disjoint the rabbit into pieces, Rinse, pat dry and rub with salt and pepper. In a roasting pan, heat the oil. Add the rabbit the pieces and sear on all sides.

Peel garlic cloves and put through a garlic press directly over the rabbit. Rinse and spin dry the parsley. Chop the parsley leaves and sprinkle over the rabbit parts. Squeeze 1 lemon and pour the juice over the rabbit.

2.

Cut the remaining lemon into slices and distribute the slices on top of the rabbit pieces. Sprinkle the ground cinnamon and pepper over the rabbit pieces. Add the cinnamon stick to the pan. Cover and braise over low heat for 30 minutes.

In a dry sauté pan, toast pine nuts.

To serve, sprinkle the toasted pine nuts over the finished rabbit.