EatSmarter exclusive recipe

Braised Rabbit Legs

with Fresh Artichokes
Average: 3 (1 vote)
(1 vote)
Braised Rabbit Legs

Braised Rabbit Legs - Lightweight spring feast with a Mediterranean flair

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Health Score:
9,7 / 10
1 hr 35 min.
ready in 1 hr 55 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The tender rabbit meat has a low fat content and is therefore ideal for health and figure conscious people. The delicate little artichokes contain the bitter substance cynarin, which stimulates the metabolism.

Those who cannot get fresh rabbit legs can switch to frozen ones or chicken legs. But then peel off the skin before preparation, otherwise the meal will be too fatty.

1 serving contains
(Percentage of daily recommendation)
Calorie497 kcal(24 %)
Protein60 g(61 %)
Fat15 g(13 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin28.1 mg(234 %)
Vitamin B₆1 mg(71 %)
Folate77 μg(26 %)
Pantothenic acid2.5 mg(42 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂17.8 μg(593 %)
Vitamin C46 mg(48 %)
Potassium1,677 mg(42 %)
Calcium100 mg(10 %)
Magnesium120 mg(40 %)
Iron10.3 mg(69 %)
Iodine12 μg(6 %)
Zinc4.6 mg(58 %)
Saturated fatty acids3.3 g
Uric acid480 mg
Cholesterol207 mg
Development of this recipe:


4 Rabbit leg (each 400 grams)
150 grams small shallots
½ lemon
1 stalk Tarragon
6 small Artichoke (at 50 grams each, preferably purple)
4 tablespoons olive oil
400 milliliters chicken stock (from a jar)
750 grams waxy potatoes
½ bunch parsley
1 bunch Chives
300 grams Cherry tomatoes
How healthy are the main ingredients?
potatoshallotolive oilChivesparsleysalt

Kitchen utensils

1 Paper towel, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Large knife, 1 Kitchen shears, 1 Brush, 1 Roasting pan (with lid), 1 Tablespoon, 1 Slotted spatula, 1 large Plate, 1 Measuring cups, 1 Vegetable brush, 1 Pot (with lid), 1 Fork (for peeling), 1 Toothpick (or needle)

Preparation steps

Braised Rabbit Legs preparation step 1

Rinse rabbit legs, pat dry and season with salt and pepper all over.

Braised Rabbit Legs preparation step 2

Peel shallots and cut lengthwise into quarters. Squeeze half of a lemon. Rinse tarragon and shake dry.

Braised Rabbit Legs preparation step 3

Rinse artichokes and cut the stems with a sharp knife just below the stem base. Remove outer leaves of the artichokes retaining the lighter, softer leaves.

Braised Rabbit Legs preparation step 4

Use kitchen shears to cut off the upper third of the remaining leaves of each artichoke. Cut artichokes lengthwise into quarters and immediately sprinkle cut surfaces with lemon juice so they do not discolor.

Braised Rabbit Legs preparation step 5

Heat 3 tablespoons oil in a roasting pan. Fry rabbit legs until golden brown over medium heat about 15 minutes while turning. Remove and set aside on a plate.

Braised Rabbit Legs preparation step 6

Add the remaining oil to the roasting pan and fry the shallots for 5 minutes. Add artichokes and sauté briefly. Season with salt and pepper.

Braised Rabbit Legs preparation step 7

Place rabbit legs with tarragon in the roasting pan. Pour in nearly 300 ml (approximately 1 1/4 cup) chicken stock. Bring to a boil, cover and simmer on low to medium heat for about 50 minutes, gradually pouring in the remaining stock.

Braised Rabbit Legs preparation step 8

After about 20 minutes of cooking the rabbit legs, scrub the potatoes clean under running water with a vegetable brush. Cover in boiling salted water and cook for 25-30 minutes, depending on the size.

Braised Rabbit Legs preparation step 9

Meanwhile, rinse parsley and chives and shake dry. Pluck parsley leaves from the stems and chop finely. Cut chives in rolls.

Braised Rabbit Legs preparation step 10

Rinse tomatoes and pierce with a toothpick or needle several times. Add to the rabbit legs and cook everything for 10 minutes. Drain the potatoes, rinse under cold water and peel.

Braised Rabbit Legs preparation step 11

Take rabbit legs off the heat and season to taste with salt and pepper. Fold in herbs and serve the rabbit legs with potatoes.