Stew with Rabbit and Rosemary Potatoes

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Stew with Rabbit and Rosemary Potatoes
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
982
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie982 kcal(47 %)
Protein90.03 g(92 %)
Fat39.59 g(34 %)
Carbohydrates50.78 g(34 %)
Sugar added0 g(0 %)
Roughage5.93 g(20 %)
Vitamin A17.29 mg(2,161 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.71 mg(65 %)
Niacin45.52 mg(379 %)
Vitamin B₆1.7 mg(121 %)
Folate104.72 μg(35 %)
Pantothenic acid3.36 mg(56 %)
Biotin3.13 μg(7 %)
Vitamin B₁₂23.66 μg(789 %)
Vitamin C32.37 mg(34 %)
Potassium1,962 mg(49 %)
Calcium138.68 mg(14 %)
Magnesium116.34 mg(39 %)
Iron8.28 mg(55 %)
Iodine1.5 μg(1 %)
Zinc7.34 mg(92 %)
Saturated fatty acids10.22 g
Cholesterol248.97 mg

Ingredients

for
4
Ingredients
1 Rabbit (ready to cook, approximately 1.5 kg)
100 grams smoked Bacon (sliced)
2 onions
300 grams small, waxy potatoes
2 Parsnips
salt
freshly ground peppers
2 tablespoons Pastry flour
200 milliliters dry white wine
250 milliliters Game stock
1 sprig rosemary
3 sprigs thyme
1 handful Sage
How healthy are the main ingredients?
potatoSagethymerosemaryonionParsnip

Preparation steps

1.

Rinse rabbit, pat dry and cut into about 8 pieces. Cut bacon into strips. Peel onions, halve and also cut into strips. Rinse potatoes and parsnips and cut them into slices.

2.

Fry bacon in a pot with oil and then remove from the pot. Season rabbit pieces with salt and pepper and coat with flour. Fry rabbit pieces in the pot with bacon fat until golden brown. Add onions, potatoes and parsnips and fry briefly. Deglaze the pot with wine and some stock, cover and simmer for about 1.5 hours. Meanwhile, stir occasionally and add stock as needed. 

3.

Rinse herbs, shake dry and pluck leaves from stem. Finely chop thyme and the rosemary. Add thyme, rosemary and sage leaves to the pot during the last 10 minutes of the cooking time.

4.

Season to taste with salt and pepper. Serve in deep plates.