NUTRITION

SERVINGS

INGREDIENTS

6 oz Rabbit meat

1 medium Carrot

1 medium Parsnip

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrot and parsnip, then slice them into uniform 1-inch chunks to ensure even cooking.

• 3

  Finely mince the garlic cloves, fresh rosemary, and fresh thyme.

• 4

  In a large mixing bowl, combine the rabbit pieces, chopped root vegetables, olive oil, minced garlic, herbs, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the meat and vegetables are well-coated in the herb oil.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring pieces are not overcrowded.

• 7

  Roast for 25 to 30 minutes, or until the rabbit reaches an internal temperature of 160°F and the vegetables are tender and lightly browned.

• 8

  Let the meat rest for 5 minutes before serving to keep it juicy.