Stew with Rabbit and Rosemary Potatoes
(Percentage of daily recommendation)
|Calorie||982 kcal||(47 %)|
|Protein||90.03 g||(92 %)|
|Fat||39.59 g||(34 %)|
|Carbohydrates||50.78 g||(34 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.93 g||(20 %)|
|Vitamin A||17.29 mg||(2,161 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||0.9 mg||(8 %)|
|Vitamin B₁||0.5 mg||(50 %)|
|Vitamin B₂||0.71 mg||(65 %)|
|Niacin||45.52 mg||(379 %)|
|Vitamin B₆||1.7 mg||(121 %)|
|Folate||104.72 μg||(35 %)|
|Pantothenic acid||3.36 mg||(56 %)|
|Biotin||3.13 μg||(7 %)|
|Vitamin B₁₂||23.66 μg||(789 %)|
|Vitamin C||32.37 mg||(34 %)|
|Potassium||1,962 mg||(49 %)|
|Calcium||138.68 mg||(14 %)|
|Magnesium||116.34 mg||(39 %)|
|Iron||8.28 mg||(55 %)|
|Iodine||1.5 μg||(1 %)|
|Zinc||7.34 mg||(92 %)|
|Saturated fatty acids||10.22 g|
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.
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.
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.
Season to taste with salt and pepper. Serve in deep plates.