Braised Rabbit Legs
The braised hare legs score points with a good portion of protein, which the body can use well as a building material. The vitamin A from the paprika supports vision and makes the skin glow. The pods also provide defensive vitamin C. Onions are the main spice in this dish; they can also have an antibiotic effect and thus protect against bacteria that cause illness.
The braised hare legs are accompanied by classic parsley potatoes or potato dumplings. As a vegetable garnish you can serve creamed savoy cabbage for example.
(Percentage of daily recommendation)
|Calorie||2,493 kcal||(119 %)|
|Protein||332.31 g||(339 %)|
|Fat||114.77 g||(99 %)|
|Carbohydrates||11.42 g||(8 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.97 g||(7 %)|
|Vitamin A||224.19 mg||(28,024 %)|
|Vitamin D||0.3 μg||(2 %)|
|Vitamin E||1.71 mg||(14 %)|
|Vitamin B₁||1.08 mg||(108 %)|
|Vitamin B₂||2.48 mg||(225 %)|
|Niacin||169.05 mg||(1,409 %)|
|Vitamin B₆||5.51 mg||(394 %)|
|Folate||151.32 μg||(50 %)|
|Pantothenic acid||10.81 mg||(180 %)|
|Biotin||3.45 μg||(8 %)|
|Vitamin B₁₂||94.22 μg||(3,141 %)|
|Vitamin C||21.8 mg||(23 %)|
|Potassium||4,578.79 mg||(114 %)|
|Calcium||277.21 mg||(28 %)|
|Magnesium||253.86 mg||(85 %)|
|Iron||26.32 mg||(175 %)|
|Iodine||9.5 μg||(5 %)|
|Zinc||26.08 mg||(326 %)|
|Saturated fatty acids||38.3 g|
Rinse and pat dry rabbit legs, season with salt and pepper. Rinse and halve peppers, remove seeds and ribs and cut into fine strips. Peel onions and chop finely.
Heat oil in a roasting pan and brown meat on all sides. Season with paprika and remove from the pan. Saute onions and peppers in the same pan, add tomato paste and saute briefly. Deglaze pan with broth. Return meat to the pan and simmer, half-covered, for about 30 minutes on medium heat. Add sour cream and sprinkle with parsley. Serve.