Braised Rabbit

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Braised Rabbit
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
846
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie846 kcal(40 %)
Protein85.44 g(87 %)
Fat43.3 g(37 %)
Carbohydrates13.46 g(9 %)
Sugar added0 g(0 %)
Roughage3.47 g(12 %)
Vitamin A389.34 mg(48,668 %)
Vitamin D0 μg(0 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.64 mg(58 %)
Niacin42.5 mg(354 %)
Vitamin B₆1.48 mg(106 %)
Folate54.98 μg(18 %)
Pantothenic acid2.8 mg(47 %)
Biotin1.49 μg(3 %)
Vitamin B₁₂23.53 μg(784 %)
Vitamin C9.52 mg(10 %)
Potassium1,290 mg(32 %)
Calcium135.55 mg(14 %)
Magnesium83.06 mg(28 %)
Iron8.63 mg(58 %)
Iodine0.75 μg(0 %)
Zinc6.76 mg(85 %)
Saturated fatty acids9.28 g
Cholesterol232.47 mg

Ingredients

for
4
Ingredients
1 Rabbit (about 1.2 kg; cut into about 12 pieces)
salt
freshly ground peppers
1 onion
2 garlic
1 carrot
2 stalks Celery
½ stalk Leeks
3 tablespoons olive oil
5 Sage
2 thyme
2 sprigs rosemary
250 milliliters dry white wine
200 milliliters chicken stock
100 grams black Olives
1 splash lemon juice
40 grams Pine nuts
How healthy are the main ingredients?
LeekCeleryOlivePine nutsolive oilrosemary

Preparation steps

1.

Rinse rabbit pieces, pat dry and season with salt and pepper. Peel and dice onion and garlic. Peel carrot, rinse celery and leek, chop everything. Rinse herbs and shake dry. Heat oil in a roasting pan and brown rabbit, few pieces at a time, on all sides. Remove from the pan. Saute vegetables with herbs in the same pan for about 2 minutes.

2.

Deglaze pan with wine and broth. Return rabbit to the pan and simmer, covered, for about 45 minutes on low heat. Remove meat from the sauce and strain sauce through a sieve into another pot. Add olives and season sauce with salt, pepper and lemon juice.

3.

Return rabbit to the pan and simmer for another 10 minutes. Toast pine nuts in a dry pan until fragrant. Arrange rabbit with sauce and olives on plates, garnish with remaining sage leaves and sprinkle with pine nuts. Serve with ciabatta, if desired.