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Recipe by
Stuffed rabbit is a tasty main course made with rabbit meat stuffed with a delicious mixture of salted pork, wild fennel, garlic, and aromatic spices. Slow, gentle cooking makes the meat soft and succulent. Serve with sliced tomatoes for a touch of freshness.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Clean, wash, and dry a rabbit weighing 1000 g
Step 2 of 4: Season it with salt and pepper and stuff it with a mixture made with 1 teaspoon of thyme, 1 teaspoon of oregano, 1 garlic clove, 100 g of salted pork, and 200 g of wild fennel
Step 3 of 4: Sew it up and tie the rabbit, then cook it in an oven already heated to 150 degrees, drizzled with oil
Step 4 of 4: Serve it warm on a bed of sliced tomatoes dressed with the cooking juices
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving329 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,592 kJ381 kcal | 484 kJ116 kcal |
| Fat | 16.44 g | 5 g |
| of which saturated fatty acids | 6.21 g | 1.89 g |
| Carbohydrates | 3.91 g | 1.19 g |
| of which sugars | 0.43 g | 0.13 g |
| Fibre | 1.84 g | 0.56 g |
| Protein | 54.74 g | 16.65 g |
| Salt | 0.23 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
