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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
1049
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,049 kcal(50 %)
Protein94.27 g(96 %)
Fat48.91 g(42 %)
Carbohydrates49.31 g(33 %)
Sugar added0 g(0 %)
Roughage7.58 g(25 %)
Vitamin A226.57 mg(28,321 %)
Vitamin D0.14 μg(1 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂0.75 mg(68 %)
Niacin47.73 mg(398 %)
Vitamin B₆1.93 mg(138 %)
Folate96.53 μg(32 %)
Pantothenic acid3.09 mg(52 %)
Biotin7.84 μg(17 %)
Vitamin B₁₂23.73 μg(791 %)
Vitamin C59.92 mg(63 %)
Potassium2,558.33 mg(64 %)
Calcium159.27 mg(16 %)
Magnesium126.33 mg(42 %)
Iron10.44 mg(70 %)
Iodine1.5 μg(1 %)
Zinc7.72 mg(97 %)
Saturated fatty acids18.76 g
Cholesterol286.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
Rabbit (1.35 kg | 3 lb)
2
onions (peeled and chopped)
3 ⅔ cups
fresh tomatoes (washed and chopped)
3 cloves
garlic (peeled and chopped)
5 slices
salt (to taste)
freshly ground Black pepper (to taste)
3 sprigs
fresh thyme (chopped)
2
¼ cup
butter (sliced)
1 cup
5 cups
4 sprigs
fresh rosemary (leaves removed from 2 sprigs)

Preparation steps

1.
Preheat oven to 350º F. Grease a large casserole dish.
2.
Wash the rabbit under cold running water and pat dry with paper towels. Cut into portion-sized pieces. Place half of the chopped onions in the bottom of the casserole dish. Place rabbit, tomatoes, bacon and remaining onions in layers. Season with salt, pepper, thyme and bay leaves. Dot with butter slices and pour red wine over the top. Cover tightly with aluminum foil or lid and cook for 1 hour or until meat is done.
3.
Meanwhile, peel and quarter the potatoes and cook in salted water for about 25 minutes, or until fork tender. Drain thoroughly.
4.
Divide rabbit and potatoes evenly between 4 individual plates, drizzling sauce over the top of the rabbit. Sprinkle with fresh rosemary leaves and garnish with rosemary sprigs. Serve hot.