Game Meat Stew with Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
780
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 780 cal. | (37 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 48.8 mg | (407 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 37.5 μg | (1,250 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,976 mg | (49 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 4 garlic cloves (crushed)
- 4 sprigs Tarragon (chopped)
- 1 Rabbit (ready-to-cook, approx. 1.5 kg, cut into 10-12 pieces)
- 1 onion (sliced)
- ⅞ cup dry white wine
- 12 cherry Tomatoes
- parsley (to garnish)
- Sage (to garnish)
Preparation steps
1.
Mix together 4 tbsp oil with some ground black pepper. Add the garlic and the tarragon and brush the mixture onto the meat.
2.
Heat the remaining oil in a large roasting tin and fry the meat on all sides. Add the onion and deglaze with the wine. Place a lid on top and braise on a medium heat for 40 min.
3.
Add the tomatoes 15 min before the end of the cooking time. Season with salt and ground black pepper and garnish with parsley and sage. Goes well with fresh baguette.
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