Rabbit with Stuffed Sweet Potatoes and Vegetables

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Rabbit with Stuffed Sweet Potatoes and Vegetables
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Health Score:
8,4 / 10
1 hr 45 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,876 kcal(89 %)
Protein177.56 g(181 %)
Fat91.16 g(79 %)
Carbohydrates71.26 g(48 %)
Sugar added0 g(0 %)
Roughage12.7 g(42 %)
Vitamin A4,135 mg(516,875 %)
Vitamin D0.14 μg(1 %)
Vitamin E6.36 mg(53 %)
Vitamin B₁1.01 mg(101 %)
Vitamin B₂1.73 mg(157 %)
Niacin91.1 mg(759 %)
Vitamin B₆3.54 mg(253 %)
Folate189.17 μg(63 %)
Pantothenic acid8.33 mg(139 %)
Biotin9.53 μg(21 %)
Vitamin B₁₂47.5 μg(1,583 %)
Vitamin C51.35 mg(54 %)
Potassium3,700.88 mg(93 %)
Calcium312.87 mg(31 %)
Magnesium237.97 mg(79 %)
Iron19.82 mg(132 %)
Iodine12.78 μg(6 %)
Zinc15.2 mg(190 %)
Saturated fatty acids30.07 g
Cholesterol700.35 mg


Leeks (50 grams)
carrots (50 grams fine)
Celery (50 grams)
button Mushroom (50 grams)
1 garlic clove
1 bunch thyme
3 Tbsps vegetable oil (plus more for the baking dish)
1 Saddle of rabbit (triggered fillets, chopped coarsely bone)
7 peppercorns
2 tomatoes
100 milliliters dry white wine
200 milliliters chicken stock
freshly ground peppers
4 small Sweet potato
1 egg yolk
1 Tbsp Sour cream
1 Tbsp scallions
1 Tbsp smoked Bacon (finely diced)
3 Tbsps butter
200 grams Thai asparagus
2 Tbsps lemon juice
2 Tbsps breadcrumbs
2 Quail egg (hard-boiled)
How healthy are the main ingredients?
thymeSour creamLeekcarrotCelerygarlic clove

Preparation steps


Rinse the vegetables. Peel the carrots and garlic and dice all the vegetables. Rinse the thyme. Heat the oil in a Dutch oven, add the rabbit bones and vegetables and saute until the vegetables have browned. Crush the peppercorns and add to the pan with the tomatoes and 1 sprig of thyme and saute briefly.

Deglaze with wine. Add the stock and 1 cup of water and simmer 1 1/2 hours. Then pour through a sieve into a small saucepan and cook until reduced by half, season with salt and pepper.


Meanwhile, preheat oven to 220°C (approximately 425°F). Grease a baking dish.


Peel the potatoes, cut in half lengthwise and scoop out, leaving a 1/2-inch border. Blanch in a pot of boiling salted water for about 3 minutes.Remove and pat dry. Cook the potato flesh in a little salted water until soft, drain, pass through a sieve.

In a bowl, stir together the egg yolk, sour cream and chives, season  with salt, pepper and nutmeg. Add the potatoes to the bowl, mix to combine. Saute the bacon in a skillet until crisp. Place the potato shells in the baking dish, spoon the potato mixture into the shells and top with the bacon and 1 tablespoon of butter. Bake until golden brown, about 15 minutes.

Blanch the Thai asparagus in a pot of boiling salted water for about 2 minutes, rinse with cold water, drain and sprinkle with lemon juice.


Season the rabbit fillets with salt and pepper. Heat the oil in a skillet and saute the rabbit 3 to 4 minutes per side, wrap in aluminum foil and let rest for a few minutes.


Heat 2 tablespoons butter in a skillet, add the asparagus and cook until heated through, season with salt and pepper. Remove and keep warm. Add the bread crumbs to the skillet and cook until golden brown.


Slice the rabbit fillets and serve with stuffed potatoes, asparagus, breadcrumbs, halved quail eggs and sauce and garnish with sprigs of thyme.