High-Protein

Braised Rabbit Legs

5
Average: 5 (1 vote)
(1 vote)
Braised Rabbit Legs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
2493
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 each contains
(Percentage of daily recommendation)
Calorie2,493 kcal(119 %)
Protein332.31 g(339 %)
Fat114.77 g(99 %)
Carbohydrates11.42 g(8 %)
Sugar added0 g(0 %)
Roughage1.97 g(7 %)
Vitamin A224.19 mg(28,024 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁1.08 mg(108 %)
Vitamin B₂2.48 mg(225 %)
Niacin169.05 mg(1,409 %)
Vitamin B₆5.51 mg(394 %)
Folate151.32 μg(50 %)
Pantothenic acid10.81 mg(180 %)
Biotin3.45 μg(8 %)
Vitamin B₁₂94.22 μg(3,141 %)
Vitamin C21.8 mg(23 %)
Potassium4,578.79 mg(114 %)
Calcium277.21 mg(28 %)
Magnesium253.86 mg(85 %)
Iron26.32 mg(175 %)
Iodine9.5 μg(5 %)
Zinc26.08 mg(326 %)
Saturated fatty acids38.3 g
Cholesterol991.06 mg

Ingredients

for
4
Ingredients
4 Hare haunches (ready to cook)
salt
freshly ground peppers
2 Red Hungarian wax peppers
2 onions
2 tablespoons vegetable oil
2 teaspoons sweet ground paprika
2 tablespoons Bell pepper cream sauce (from a jar)
1 tablespoon Tomato paste
250 milliliters Chicken broth
200 grams Whipped cream
2 tablespoons freshly chopped parsley
How healthy are the main ingredients?
Whipped creamTomato pasteparsleysaltonion

Preparation steps

1.

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.

2.

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.