Braised Rabbit with Parsnips

Gluten Free
Dairy Free
Health score
36%
Braised Rabbit with Parsnips
90 min.
4
553kcal

Suggestions


Indulge in the rich and comforting flavors of our Braised Rabbit with Parsnips, a delightful dish that is both gluten-free and dairy-free. Perfect for a cozy lunch or an elegant dinner, this recipe showcases the tender, succulent meat of rabbit, which is braised to perfection in a savory broth infused with aromatic herbs and spices. If you're looking to impress your guests or simply treat yourself to a gourmet meal at home, this dish is sure to satisfy.

The combination of rabbit and parsnips creates a harmonious balance of flavors and textures. The parsnips, roasted to a golden brown, add a subtle sweetness that complements the savory notes of the braised meat. With a preparation time of just 90 minutes, you can easily whip up this impressive main course without spending all day in the kitchen.

As you savor each bite, you'll appreciate the depth of flavor achieved through the slow cooking process, allowing the meat to absorb the essence of the chicken stock, garlic, and thyme. This dish not only nourishes the body but also warms the soul, making it a perfect choice for family gatherings or intimate dinners. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will leave everyone asking for seconds!

Ingredients

  •  bay leaves 
  • teaspoons garlic clove minced
  • servings pepper black freshly ground
  • cups chicken stock low sodium homemade store-bought
  • 1.5 cups onion finely chopped
  • pound parsnips peeled cut into pieces (see note)
  • pounds chicken legs whole skinless cut into pieces (or 3 pounds chicken legs)
  • sprigs thyme leaves divided
  • tablespoons vegetable oil divided

Equipment

  • frying pan
  • baking sheet
  • oven
  • baking pan
  • stove
  • dutch oven

Directions

  1. Adjust oven rack to middle position and preheat to 325°F. Season rabbit (or chicken legs) generously with salt and pepper.
  2. Heat 3 tablespoons vegetable oil in a dutch oven or braising dish over medium-high heat until shimmering.
  3. Add meat and cook until browned on all sides, about 8 minutes total (cook in batches if meat does not fit in a single layer).
  4. Remove from pan and reserve.
  5. Add onion, garlic, and 4 sprigs thyme. Scraped brown bits off the bottom of the pan. Cook, stirring often, until the onion are translucent.
  6. Place meat back in the pan, then add bay leaves and stock. Bring to a simmer then place in the oven and cook until the meat is tender, about 45 minutes.
  7. Remove from oven and increase oven temperature to 425°F.
  8. Pick leaves off of remaining thyme. Toss the parsnips with remaining two tablespoons vegetable oil and thyme. Season with salt and papper.
  9. Transfer to a baking dish or rimmed baking sheet and roast until well browned, about 25 minutes.
  10. Meanwhile, remove the meat from the braising liquid, then place braising dish on the stove over medium high heat. Simmer until the liquid is reduced by half, about 20 minutes. Strain out the aromatics and season to taste with salt and pepper.
  11. Remove the meat from the bones and moisten with a few spoonfuls of reduced liquid.
  12. Serve meat with parsnips and remaining braising liquid passed tableside.

Nutrition Facts

Calories553kcal
Protein33.13%
Fat44.52%
Carbs22.35%

Properties

Glycemic Index
46.5
Glycemic Load
9.2
Inflammation Score
-9
Nutrition Score
31.018260551536%

Flavonoids

Apigenin
0.06mg
Luteolin
0.92mg
Isorhamnetin
3.01mg
Kaempferol
0.39mg
Myricetin
0.04mg
Quercetin
13.33mg

Nutrients percent of daily need

Calories:553.32kcal
27.67%
Fat:27.76g
42.7%
Saturated Fat:5.36g
33.48%
Carbohydrates:31.34g
10.45%
Net Carbohydrates:24.41g
8.88%
Sugar:8.46g
9.4%
Cholesterol:176.46mg
58.82%
Sodium:306.56mg
13.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:46.47g
92.95%
Vitamin B3:16.58mg
82.89%
Selenium:43.28µg
61.83%
Vitamin K:62.64µg
59.65%
Phosphorus:557.78mg
55.78%
Vitamin B6:1.02mg
51.17%
Manganese:0.82mg
41.08%
Potassium:1298.58mg
37.1%
Vitamin C:27.41mg
33.23%
Vitamin B2:0.54mg
31.63%
Zinc:4.59mg
30.63%
Vitamin B5:3.04mg
30.41%
Fiber:6.93g
27.71%
Vitamin B12:1.46µg
24.32%
Folate:96.19µg
24.05%
Copper:0.47mg
23.67%
Vitamin E:3.44mg
22.96%
Magnesium:90.83mg
22.71%
Vitamin B1:0.3mg
20.16%
Iron:3.46mg
19.22%
Calcium:99.85mg
9.98%
Vitamin A:162.05IU
3.24%