Rosemary Rabbit

1 Reviews
100% would make this recipe again

Rabbit braised in a rosemary and tomato sauce.

Rabbit is a white meat, similar in taste and texture to chicken. Nowadays it is commonly found in local supermarkets, since its fine taste and nutritional qualities make it an interesting alternative to red meat. It is rich in proteins, vitamins, and minerals, quite low in fat and easy to digest.

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Preparation : 15 min Cooking : 30 min
330 calories/serving

Ingredients

1 tbsp olive oil 15 mL
2 tbsp butter, unsalted 28 g
1 rabbit, cut into pieces 1.4 kg
1 onions, finely chopped 200 g
2 sprigs rosemary, fresh, finely chopped 10 g
2 tbsp Parsley and Garlic Base 30 mL
2 tbsp tomato paste 35 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 cup water 125 mL

Before you start

Ask the butcher to cut the rabbit into pieces.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil and butter in a pan over high heat. Add the rabbit pieces and sauté thoroughly on each side until golden, about 7-8 min.
  2. Finely chop the onion and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add the Parsley and Garlic Base, the tomato paste and cook 2-3 min over medium heat. Scrape the bottom of the pan, using a wooden spoon. Add salt and pepper.
  3. Pour in about 1 cm of warm water, cover, and simmer over low heat about 30 min or longer, until the meat is tender. (Do as if it were chicken)
  4. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

330

Fat

17 g

26 %

Saturated 5.3 g
+ Trans 0.1 g

27 %

Cholesterol

110 mg

Sodium

50 mg

2 %

Carbohydrate

5 g

2 %

Fibre

1 g

4 %

Sugars

2 g

Net Carbs

4 g

Protein

38 g

Vitamin A

20 %

Vitamin C

9 %

Calcium

4 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Good source of  :
Iron, Potassium, Vitamin A
Source of  :
Copper, Folacin, Magnesium, Manganese, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 4 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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