Braised Rabbit

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Braised Rabbit
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
895
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie895 kcal(43 %)
Protein87.58 g(89 %)
Fat40.03 g(35 %)
Carbohydrates31.02 g(21 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A58.68 mg(7,335 %)
Vitamin D0 μg(0 %)
Vitamin E0.06 mg(1 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.64 mg(58 %)
Niacin43.16 mg(360 %)
Vitamin B₆1.87 mg(134 %)
Folate82.77 μg(28 %)
Pantothenic acid3.09 mg(52 %)
Vitamin B₁₂23.53 μg(784 %)
Vitamin C15.52 mg(16 %)
Potassium1,614.51 mg(40 %)
Calcium194.51 mg(19 %)
Magnesium93.33 mg(31 %)
Iron9.75 mg(65 %)
Zinc7.07 mg(88 %)
Saturated fatty acids15.8 g
Cholesterol264.79 mg

Ingredients

for
4
Ingredients
1 Rabbit (about 1.4 kg oven-ready parts)
salt
freshly ground peppers
600 grams pearl onions or shallots
2 garlic cloves
1 tablespoon clarified butter
1 tablespoon olive oil
2 sprigs thyme
2 bay leaves
125 milliliters dry Vermouth (such as Noilly Prat)
200 milliliters chicken stock (jarred or chicken broth)
4 tablespoons Dijon mustard
100 grams Crème fraiche
How healthy are the main ingredients?
shallotolive oilthymesaltgarlic clove

Preparation steps

1.

Season the rabbit with salt and pepper.

2.

Peel the pearl onions or shallots.

3.

Peel garlic and chop finely.

4.

Preheat the oven to 180°C (approximately 350°F). Heat the clarified butter and the olive oil in a Dutch oven and saute the rabbit over medium heat until browned all over.  Add the onions and garlic, saute a few minutes and add the vermouth and half of the stock, the thyme and bay leaf and season with salt and pepper. Cover and bake until the rabbit is tender, turning the pieces over halfway through the cooking time and gradually adding the remaining stock, about 40 minutes. In a bowl, stir the creme fraiche with the mustard and season with salt and pepper. Stir the mixture into the pan and serve the rabbit with the sauce.