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Rabbit with marjoram and vegetables

Rabbit with marjoram and vegetables

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 320
  • Lipides 9 g 14 %
    • Saturated fat  2 g
    • ++ Trans fat 0 g 13 %
  • Cholesterol 65 mg
  • Sodium  470 mg 20 %
  • Carbohydrate 33 g 11 %
    • Fibre  5 g 20 %
    • Sugars  6 g
  • Protein 27 g
    • Vitamin A 100 %
    • Vitamin C 20 %
    • Calcium 8 %
    • Iron 30 %
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Recipe details

Ingredients

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Directions

  1. Combine flour, salt and pepper on a plate. Coat rabbit meat with mixture and shake to remove excess. Heat oil in a casserole over high heat and sear rabbit meat on both sides until golden. Proceed in stages if required.
  2. Add wine vinegar, wine, chicken broth and garlic. Bring to a boil, lower heat to medium-low, cover and let simmer for 15 minutes.
  3. Add carrots and potatoes, then continue cooking for 15 minutes. Add sweet potato, onions, chopped marjoram and sprigs of marjoram.
  4. Cover and continue cooking for 30 minutes or until vegetables are tender and rabbit meat separates easily from bones. The internal cooking temperature must reach 70°C (160°F).

Variation:

  • Replace rabbit with chicken pieces.
  • Replace marjoram with fresh rosemary. Omit chopped herbs and use only sprigs.

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