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Spit-Roasted Rabbit

Appetizing, fragrant rabbit roasted on a spit — give it a go! We love rabbit, and since our relatives raise them, this delicacy shows up on our table pretty often. Rabbit is delicious in all sorts of dishes, but spit-roasted it's especially good — particularly with aromatic spices. Give it a try!

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Roast rabbit on a spit
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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 50 % 20 g
Fats 48 % 19 g
Carbohydrates 3 % 1 g
202 kcal
GI: 100 / 0 / 0
    1. Wash the fresh chilies, sweet pepper, and cayenne, and remove the stems and seeds (leave the seeds in if you want it really hot). Then chop the prepped peppers. 2. Add the paprika (ground), sea salt, brown sugar, garlic powder, and ground black pepper. Mix everything thoroughly. 3. Stir in the mustard and pour in the olive oil. Mix well again. 4. Wash the rabbit, pat it dry with paper towels, then rub it all over with the fragrant, spicy mixture — inside and out. 5. Thread the rabbit onto the spit and let it sit at room temperature while the coals get ready. 6. Once the coals are ready, set up the spit. Roast the rabbit until cooked through with an appetizing crust, turning it slowly so it cooks evenly. Enjoy!

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

  • Rabbit meat (sliced) - 188  kcal/100g
  • Fried rabbit - 241  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Pepper - 26  kcal/100g
  • Sea salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Garlic powder - 331  kcal/100g

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