Jointed Rabbit Bake

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Jointed Rabbit Bake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
744
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie744 kcal(35 %)
Protein85.39 g(87 %)
Fat23.71 g(20 %)
Carbohydrates35.03 g(23 %)
Sugar added0 g(0 %)
Roughage7.37 g(25 %)
Vitamin A1,138.17 mg(142,271 %)
Vitamin D0 μg(0 %)
Vitamin E0.78 mg(7 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.68 mg(62 %)
Niacin42.98 mg(358 %)
Vitamin B₆1.5 mg(107 %)
Folate85.61 μg(29 %)
Pantothenic acid3.2 mg(53 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂23.53 μg(784 %)
Vitamin C31.22 mg(33 %)
Potassium1,505.73 mg(38 %)
Calcium167.66 mg(17 %)
Magnesium92.49 mg(31 %)
Iron9.34 mg(62 %)
Zinc6.79 mg(85 %)
Saturated fatty acids6.93 g
Cholesterol232.47 mg
Author of this recipe:
How healthy are the main ingredients?
olive oilcarrotParsnipButternut squashChestnutrosemary

Ingredients

for
4
Ingredients
1
Rabbit (approx. 1.5 kg, jointed)
extra virgin olive oil
3
carrots (sliced)
2
Parsnips (peeled and sliced lengthways, halved if necessary)
1 cup
2
0.333 cup
Chestnuts (roasted)
3
2 sprigs
cup
thyme leaves (to garnish)

Preparation steps

1.
Wet a terracotta cooking pot.
2.
Brush the meat with oil and season with salt and ground black pepper. Place the meat, vegetables, garlic, chestnuts, bay leaves and rosemary into the cold pot. Add the wine and 1 tbsp oil and place the lid on top.
3.
Cook for around 1.5 hours at 180°C (160°C in a fan oven), 350°F, gas 4 (no need to preheat the oven).
4.
Turn off the oven and leave to pot to rest for 15 min. Then remove the pot from the oven, garnish with thyme and serve. Goes well with fresh, crispy white bread and a glass of white wine.