Rabbit is a lean meat that can often be sourced inexpensively from local farmers and has a much lower ecological impact than many other kinds of meat. Tasting quite similar to chicken thighs, it is tender and delicious and picks up flavor well. Serve with a side of dark wilted greens and quinoa for a well-rounded meal.
Ingredients
- 3 pounds rabbit, cut into pieces
- 5 tablespoons vegetable oil, divided
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 4 sprigs thyme
- 1 tablespoon dried thyme
- 2 bay leaves
- 6 cups low-sodium vegetable stock
- 1 pound parsnips, peeled and sliced
Directions
1. Preheat oven to 325°F. Heat 3 tablespoons vegetable oil in a Dutch oven. Add meat and cook, turning, until browned on all sides. Remove from pan.
2. Add onion, garlic and thyme sprigs. Cook until the onions are translucent and return meat to pan with bay leaves and stock. Bring to a simmer, cover, and place in the oven for about 45 minutes.
3. Remove from oven and increase temperature to 425°F. Toss parsnips with remaining oil and thyme. Roast on a baking sheet for 20-30 minutes, until tender and browned.
4. Remove the meat from the braising liquid, set aside, and bring the liquid to a simmer on the stove. Continue to simmer until the liquid is reduced by about half and strain out the aromatics.
5. Serve meat and parsnips with a few tablespoons of the braising liquid.
Nutrition Facts
6 servings per container
Serving Size 593 g
| Amount per serving | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 24g | 31% | |
| Saturated Fat 5.5g | 30% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 9g | ||
| Monounsaturated Fat 6g | ||
| Cholesterol 129mg | 43% | |
| Sodium 235mg | 10% | |
| Total Carbohydrate 21g | 8% | |
| Dietary Fiber 5.5g | 21% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 8g | ||
| Protein 47g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 105.9mg | 8% | |
| Iron 4.8mg | 30% | |
| Potassium 1100mg | 25% | |
| Vitamin A 226.8mcg | 25% | |
| Vitamin C 16.9mg | 20% | |
| Vitamin E 3.6mg | 25% | |
| Vitamin K 46.6mcg | 40% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.4mg | 30% | |
| Niacin 27.3mg | 170% | |
| Vitamin B6 1.3mg | 80% | |
| Folate 77.4mcg | 19% | |
| Vitamin B12 16.2mcg | 680% | |
| Biotin 1.4mcg | 4% | |
| Chloride 46.2mg | 2% | |
| Pantothenate 2.3mg | 40% | |
| Phosphorus 551.8mg | 45% | |
| Iodine 0.7mcg | 0% | |
| Magnesium 70.8mg | 15% | |
| Zinc 4.1mg | 35% | |
| Selenium 55.6mcg | 100% | |
| Copper 0.5mg | 45% | |
| Manganese 0.6mg | 25% | |
| Chromium 0mcg | 0% | |
| Molybdenum 5.6mcg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Onion, Organic Celery, Organic Leeks, Organic Tomato Puree, Organic Mushrooms, Organic Garlic, Sea Salt, Organic Savory Leaf, Organic Ground Bay Leaf), Rabbit, Parsnips, Onion, Soybean Oil, Garlic, Thyme, Bay Leaf.
Latest from Our Blog
Vacation Rental Cooking (And Not Cooking)
Eating out vs. vacation rental cooking—what's the best balance? Our tips can help you eat healthy, save money, and enjoy your time away.