• Home
  • Rabbit Legs with Veggies

Rabbit Legs with Veggies

0 0

Share it on Social Media:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 rabbits
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon peppercorn
1 tablespoon mustard seeds
2 tablespoons of olive oil
¼ cup white wine
vegetable oil
1 zucchini
1 red bell pepper
1 yellow bell pepper
6 carrotses
4 thymes
2 oreganos

Nutritional Information

388 kcal
Calories
13 g
Carbs
40 g
Protein
19 g
Fat

Bookmark This Recipe

You need to login or register to bookmark/favorite this content.

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.

Features:
  • Dairy Free
  • Gluten Free
  • Low Carb
  • Nut Free

Ingredients

Steps

1
Done

Put the rabbit legs into a bowl, add the dried thyme, salt, peppercorns, mustard seeds, olive oil and white wine.

2
Done

Mix them all, rolling the rabbit legs until covered.

3
Done

Cover the bowl with plastic wrap and marinate the rabbit for 2 hours.

4
Done

Pour the vegetable oil into the frying pan and cook the rabbit legs on both sides until they turn golden brown.

5
Done

Set them aside on a platter.

6
Done

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.

7
Done

Take the remaining marinade and drizzle it all on top.

8
Done

Roast for 30 minutes at 400ºF/200ºC.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it.
Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it.
Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

Add Your Comment