Tuscan Rabbit

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Tuscan Rabbit
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
714
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie714 kcal(34 %)
Protein84.61 g(86 %)
Fat30.07 g(26 %)
Carbohydrates13.62 g(9 %)
Sugar added0 g(0 %)
Roughage2.41 g(8 %)
Vitamin A303.26 mg(37,908 %)
Vitamin D0 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.64 mg(58 %)
Niacin42.75 mg(356 %)
Vitamin B₆1.51 mg(108 %)
Folate54.62 μg(18 %)
Pantothenic acid2.81 mg(47 %)
Biotin4.63 μg(10 %)
Vitamin B₁₂23.53 μg(784 %)
Vitamin C33.41 mg(35 %)
Potassium1,362.11 mg(34 %)
Calcium113.36 mg(11 %)
Magnesium78.84 mg(26 %)
Iron7.21 mg(48 %)
Iodine1.5 μg(1 %)
Zinc6.73 mg(84 %)
Saturated fatty acids7.81 g
Cholesterol232.47 mg

Ingredients

for
4
Ingredients
1
Rabbit (ready to cook, approximately 1.5 kg)
1
Cavolo Nero (600 grams)
2
2
2 tablespoons
200 milliliters
250 milliliters
200 grams
2 tablespoons
freshly chopped Rosemary

Preparation steps

1.

Rinse rabbit, pat dry and cut into about 8 pieces. Rinse kale and cut into bite-sized pieces. Peel garlic and onions, chop finely. 

2.
Preheat the oven to 160 ° C upper and lower heat.
3.

Season rabbit with salt and pepper. Heat oil in a roasting pan and brown meat on all sides. Remove from the pan and saute onions and garlic unti ltranslucent. Add kale and wine, saute briefly. Add broth and return meat to the pan. Braise in preheated oven at 160°C (approximately 325°F) for about 1 hour. Add more broth to the pan as needed. 

4.

Rinse tomatoes and cut into quarters. Add together with rosemary to the pan during the last 15 minutes of cooking. Remove from the oven and serve.