Arrosto di Coniglio

Arrosto di Coniglio is a tender, flavorful rabbit roast seasoned with aromatic herbs, offering a delightful taste of traditional Italian cuisine. This Paleo dish is not only hearty but also packed with nutrients, making it a perfect supper choice.

Ingredients

• Rabbit leg - 400 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh rosemary - 2 sprigs, chopped
• Fresh thyme - 1 sprig, chopped
• Lemon - 1, juiced and zested
• Sea salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Carrots - 2 medium, sliced
• Onion - 1 medium, chopped
• Celery - 1 stalk, chopped
• Chicken broth - 250 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, lemon zest, sea salt, and black pepper to create a marinade.
3. Add the rabbit leg to the marinade, ensuring it is well coated, and let it marinate for at least 30 minutes.
4. In a large oven-proof skillet, heat a little olive oil over medium-high heat, then sear the marinated rabbit leg on all sides until browned (about 5 minutes per side).
5. Remove the rabbit and set aside. In the same skillet, add the chopped onion, carrots, and celery, sautéing until softened (about 5-7 minutes).
6. Pour in the chicken broth and bring to a simmer.
7. Return the rabbit to the skillet, cover it, and place it in the preheated oven.
8. Roast for about 60 minutes, or until the rabbit is tender and fully cooked (internal temperature should reach 75°C or 165°F).
9. Remove from the oven and let it rest for 10 minutes before serving.

Nutrition

• Calories: 380
• Protein: 50 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 130 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in lean protein, supporting muscle growth and repair.
• Rich in vitamins and minerals such as B vitamins and iron.

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