Roasted Rabbit

Roasted Rabbit is a tender and flavorful dish that brings a touch of wild game to the dining table, showcasing the natural sweetness of the meat. Enhanced with aromatic herbs and vegetables, this dish is both hearty and wholesome, making it a perfect choice for a Paleo meal.

Ingredients

• Rabbit - 600 grams, cut into pieces
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Fresh rosemary - 2 sprigs, chopped
• Fresh thyme - 2 sprigs, chopped
• Lemon - 1, juiced and zested
• Carrots - 2 medium, sliced
• Red onion - 1 medium, quartered
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, combine the rabbit pieces with olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, lemon zest, salt, and black pepper. Mix well to coat the rabbit evenly.
3. Add the sliced carrots and quartered red onion to the bowl, mixing them with the rabbit and herbs.
4. Transfer the rabbit and vegetable mixture to a roasting pan, spreading it out in a single layer.
5. Roast in the preheated oven for 60-70 minutes, or until the rabbit is cooked through and reaches an internal temperature of at least 75°C (165°F).
6. Baste the rabbit with the pan juices halfway through cooking for extra flavor and moisture.
7. Once done, remove from the oven and let it rest for 10 minutes before serving.

Nutrition

• Calories: 420
• Protein: 50 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals, contributing to overall health.

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