Tender Braised Rabbit with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Rabbit with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Rabbit with Root Vegetables

Savor the comforting flavors of tender braised rabbit paired with a medley of root vegetables. This rustic dish features succulent rabbit meat slowly braised with carrots, parsnips, and celeriac, gently infused with aromatic herbs and a hint of olive oil. Perfect for a nourishing dinner that warms both body and soul.

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NUTRITION

397kcal
Protein
47.1g
Fat
12.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Rabbit (domestic, raw)

1 medium Carrot

1 small Parsnip

1/4 cup diced Celery Root (Celeriac)

1/4 medium Onion, sliced

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1 tsp Thyme

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the rabbit with salt and pepper. In a heavy, oven-safe pan, heat the olive oil over medium-high heat.

  • 3

    Sear the rabbit on each side for about 2-3 minutes until browned. Remove the rabbit and set aside.

  • 4

    Lower the heat to medium and add the sliced onion and minced garlic to the pan. Sauté until the onion becomes translucent.

  • 5

    Add the diced carrot, parsnip, and celery root, stirring occasionally for about 3-4 minutes.

  • 6

    Return the rabbit to the pan and pour in the low-sodium chicken broth. Add thyme and bay leaf.

  • 7

    Bring to a gentle simmer, then cover the pan and transfer it to the preheated oven.

  • 8

    Braise in the oven for 45 minutes to 1 hour until the rabbit is tender and the flavors meld.

  • 9

    Remove the bay leaf, adjust seasoning if necessary, and serve warm.

Tender Braised Rabbit with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Rabbit with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Rabbit with Root Vegetables

Savor the comforting flavors of tender braised rabbit paired with a medley of root vegetables. This rustic dish features succulent rabbit meat slowly braised with carrots, parsnips, and celeriac, gently infused with aromatic herbs and a hint of olive oil. Perfect for a nourishing dinner that warms both body and soul.

NUTRITION

397kcal
Protein
47.1g
Fat
12.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Rabbit (domestic, raw)

1 medium Carrot

1 small Parsnip

1/4 cup diced Celery Root (Celeriac)

1/4 medium Onion, sliced

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1 tsp Thyme

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the rabbit with salt and pepper. In a heavy, oven-safe pan, heat the olive oil over medium-high heat.

  • 3

    Sear the rabbit on each side for about 2-3 minutes until browned. Remove the rabbit and set aside.

  • 4

    Lower the heat to medium and add the sliced onion and minced garlic to the pan. Sauté until the onion becomes translucent.

  • 5

    Add the diced carrot, parsnip, and celery root, stirring occasionally for about 3-4 minutes.

  • 6

    Return the rabbit to the pan and pour in the low-sodium chicken broth. Add thyme and bay leaf.

  • 7

    Bring to a gentle simmer, then cover the pan and transfer it to the preheated oven.

  • 8

    Braise in the oven for 45 minutes to 1 hour until the rabbit is tender and the flavors meld.

  • 9

    Remove the bay leaf, adjust seasoning if necessary, and serve warm.