Rabbit with Tomatoes

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Rabbit with Tomatoes
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie510 kcal(24 %)
Protein59.33 g(61 %)
Fat23.32 g(20 %)
Carbohydrates6.43 g(4 %)
Sugar added0 g(0 %)
Roughage1.55 g(5 %)
Vitamin A84.31 mg(10,539 %)
Vitamin D0 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.45 mg(41 %)
Niacin30.43 mg(254 %)
Vitamin B₆1.05 mg(75 %)
Folate38.28 μg(13 %)
Pantothenic acid1.98 mg(33 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂16.6 μg(553 %)
Vitamin C16.23 mg(17 %)
Potassium1,031.16 mg(26 %)
Calcium61.68 mg(6 %)
Magnesium60.24 mg(20 %)
Iron5.36 mg(36 %)
Zinc4.8 mg(60 %)
Saturated fatty acids5.77 g
Cholesterol164 mg

Ingredients

for
4
Ingredients
800 grams Boneless rabbit loin
salt
freshly ground peppers
2 tablespoons olive oil
2 shallots
150 milliliters dry white wine
150 milliliters Vegetable broth
350 grams Cherry tomatoes (yellow and red)
4 sprigs thyme
How healthy are the main ingredients?
olive oilthymesaltshallot

Preparation steps

1.

Rinse rabbit, pat dry and cut into 4 approximately equal pieces. Season with salt and pepper. Heat 1 tablespoon of oil in a pan and brown meat on all sides. Remove from the pan.

2.

Peel shallots and dice finely. Heat remaining oil in pan and saute shallots until translucent. Deglaze pan with wine and broth. Rinse and peel tomatoes. Add tomatoes to the pan and return meat to the pan. Season with salt, pepper and thyme leaves. Simmer, covered, for about 10-15 minutes on low heat. 

3.

Remove meat from the sauce, let rest briefly and cut diagonally into slices. Arrange on warmed plates. Simmer sauce a little bit and season to taste. Spread sauce over meat.

4.

Serve with boiled potatoes, if desired.