Rabbit Legs With Veggies







A recipe allowed in a / / / diet.

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.

Nutritional Chart

Calories: 388 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 13 g
  • 40 g
  • 19 g

Ingredients Needed for Rabbit Legs With Veggies

4 rabbits legs
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon peppercorn
1 tablespoon mustard seeds
2 tablespoons of olive oil
½ cup white wine
vegetable oil
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
6 carrots, peeled
4 thyme
2 oreganos

How to Make Rabbit Legs With Veggies

  1. Put the rabbit legs into a bowl, add the dried thyme, salt, peppercorns, mustard seeds, olive oil and white wine.
  2. Mix them all, rolling the rabbit legs until covered.
  3. Cover the bowl with plastic wrap and marinate the rabbit for 2 hours.
  4. Pour the vegetable oil into the frying pan and cook the rabbit legs on both sides until they turn golden brown.
  5. Set them aside on a platter.
  6. 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. Take the remaining marinade and drizzle it all on top.
  8. Roast for 30 minutes at 400ºF/200ºC.

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