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Pan-Seared Braised Rabbit with Cranberries

The best choice for a holiday table in the Year of the Rabbit! This festive rabbit dish will bring a welcome touch of something new to your celebration menu.

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Fried stewed rabbit with cranberries
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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 49 % 17 g
Fats 46 % 16 g
Carbohydrates 6 % 2 g
172 kcal
GI: 100 / 0 / 0
  • Rinse the cranberries under the tap. Chop them very finely, mixing them with minced garlic cloves and the seasonings; use a food processor if you can. Thin the mixture with 100 ml of water. Cut the rabbit into evenly sized pieces. Sprinkle them with pepper and salt, then leave in a cool place for about an hour. Once the rabbit has rested, start cooking. Slice the onion into half-moons and sauté it in a skillet with oil until golden. Lay the rabbit pieces on top of the onion and fry for 5 minutes on each side. At the end, pour the cranberry mixture over the rabbit. Braise the dish over low heat for an hour. Then it's ready to serve.

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

  • Cranberries - 26  kcal/100g
  • Rabbit meat (sliced) - 188  kcal/100g
  • Fried rabbit - 241  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g

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