Shoshone Rabbit Pasta

Shoshone Rabbit Pasta combines tender rabbit meat with a nourishing blend of vegetables and herbs, served over a bed of spiralized zucchini for a wholesome, Paleo-friendly dish. This flavorful recipe celebrates the natural ingredients and traditional cooking methods of the Shoshone people.

Ingredients

• Rabbit leg - 300 grams
• Zucchini - 2 medium (about 300 grams total)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chicken broth - 240 ml (1 cup)
• Fresh parsley - 1 tablespoon, chopped for garnish

Steps

1. 1. Prepare the zucchini by spiralizing them into noodles and set aside.
2. 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. 3. Add the rabbit legs to the skillet and brown on all sides for about 8-10 minutes.
4. 4. Remove the rabbit from the skillet and set aside. In the same skillet, add the diced carrot and red bell pepper, and sauté for 5 minutes until slightly softened.
5. 5. Return the rabbit to the skillet, add the chicken broth, thyme, salt, and pepper. Cover and simmer for 20-25 minutes until the rabbit is cooked through and tender.
6. 6. Once the rabbit is cooked, remove it from the skillet and shred the meat from the bones.
7. 7. Add the spiralized zucchini to the skillet and cook for 3-5 minutes until just tender.
8. 8. Mix the shredded rabbit back into the skillet with the zucchini and stir to combine.
9. 9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• High in protein from rabbit, promoting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables, supporting overall health.

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