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Rabbit Legs with Veggies

Category Main Course
Servings 4 servings
Calories 388 calories
Skill Required Medium
Duration 2 hours 40 minutes

They say rabbit meat has a little more flavor than chicken meat. But since one never knows something until one tries it, we think you should give the rabbit a try. We’ve added it colorful carrots and red and yellow bell peppers so it looks even tastier.

  • 4 rabbit legs
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon peppercorns
  • 1 tablespoon mustard seeds
  • 2 tablespoons olive oil
  • 1/2 cup (125 ml) white wine
  • Vegetable oil
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 6 small carrots, peeled
  • 4 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • Put the rabbit legs into a bowl, add the dried thyme, salt, peppercorns, mustard seeds, olive oil and white wine.
  • Mix them all, rolling the rabbit legs until covered.
  • Cover the bowl with plastic wrap and marinate the rabbit for 2 hours.
  • Pour the vegetable oil into the frying pan and cook the rabbit legs on both sides until they turn golden brown.
  • Set them aside on a platter.
  • Place the zucchini slices into a ceramic dish. Add the red and yellow bell pepper pieces, carrots, fresh thyme and fresh oregano. Place the rabbit legs, on top.
  • Take the remaining marinade and drizzle it all on top.
  • Roast for 30 minutes at 400ºF/200ºC.
Nutrition Per Serving
388 kcal
19 g
40 g
13 g