Provençal Rabbit Stew

Name: Provençal Rabbit Stew
Yield: 4 servings
Ingredients: 6 None rabbit legs; 500 g carrots, peeled and chopped into small cubes; 2-3 None onions, peeled and cut into eighths; 1 clove garlic, peeled and finely chopped; 2 tbsp olive oil; 1-2 tbsp dried herbes de Provence; 2 None bay leaves; 1 can (850ml) chopped tomatoes; 150 ml dry red wine

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Ingredients

6 None rabbit legs ⓘ
500 g carrots, peeled and chopped into small cubes
2-3 None onions, peeled and cut into eighths ⓘ
1 clove garlic, peeled and finely chopped ⓘ
2 tbsp olive oil ⓘ
1-2 tbsp dried herbes de Provence ⓘ
2 None bay leaves ⓘ
1 can (850ml) chopped tomatoes ⓘ
150 ml dry red wine ⓘ

Instructions

Cut the rabbit meat from the bones. Preheat the oven to 400°F. Heat the oil in an oven safe pan and fry the rabbit pieces. Add the herbs and season to taste. Add the onions, carrots, garlic and bay leaves and saute briefly. Pour in the red wine and tomatoes and stir in the tomato puree. Cover the pan and bake in the oven for about 1 hour. Serve sprinkled with thyme.

Nutrition & Diet Analysis (per serving)

467 kcal 23% DV

Protein Fat Carbs

Macronutrients

Protein 6.5g 13% DV

Total Fat 31.3g 40% DV

Carbs 45.6g 17% DV

Fiber 11.8g 42% DV

Sugar 3.7g 7% DV

Electrolytes

Sodium 171.3mg 7% DV

Potassium 605.5mg 13% DV

Vitamins & Minerals

Vitamin A 162.8mcg 18% DV

Vitamin C 69.4mg 77% DV

Calcium 372.3mg 29% DV

Iron 16.7mg 93% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).