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Rabbit Roast

A wonderful choice for a hearty, warming dinner! This rabbit roast is delicious and good for the whole family. Cooked this way, the rabbit turns out tender and juicy inside with a golden crust outside, and the vegetables round it out beautifully to make the dish even more inviting.

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Rabbit roast
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 7 g
Fats 50 % 13 g
Carbohydrates 23 % 6 g
149 kcal
GI: 100 / 0 / 0
  • Rinse the rabbit under cold water and pat it dry with paper towels. Cut the rabbit apart at the joints, then cut the meat into medium pieces. In a small bowl, stir together the salt, black pepper, and paprika. Rub the rabbit all over with the spice mix and transfer it to a bowl. Pour in a neutral vegetable oil (sunflower, olive, or flaxseed) and toss the pieces to coat. Let the meat marinate for about an hour. Heat the oven to 350°F (180°C). Meanwhile, prep the vegetables. Peel and rinse the potatoes, then cut them into wedges. Peel and rinse the carrots and onion as well; cut the carrots into matchsticks and the onion into thin half-moons. Melt a pat of butter in a skillet over medium heat, then brown the rabbit pieces on all sides and move them to a plate. In the same butter, fry the potatoes first, then the carrots. You don't need to cook the vegetables all the way through — just get a crisp, golden crust on them, since they'll finish in the oven. Sauté the onion until translucent. In an oven-safe dish (cast iron or glass), layer everything together: the browned rabbit, potatoes, carrots, and onion. Peel the garlic, press it, and stir it into the sour cream — use sour cream that's 20% fat or higher (about 2 cups' worth here, roughly 2/3 cup). Add a little more salt, pepper, and the Italian herbs. Mix well, then thin the mixture with the warm water. Pour it over the rabbit and vegetables. Bake in the preheated oven for 1½ to 2 hours, until the meat and potatoes are fork-tender. Serve hot, straight to the table. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Rabbit meat (sliced) - 188  kcal/100g
  • Fried rabbit - 241  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Italian herb blend - 259  kcal/100g

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