NUTRITION

SERVINGS

INGREDIENTS

6 oz rabbit meat

1 cup carrots

0.5 cup parsnips

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and chop the carrots and parsnips into one-inch chunks, and slice the red onion into thick wedges.

• 3

  In a large bowl, toss the chopped vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Pat the rabbit meat dry with paper towels and rub with the remaining olive oil, minced garlic, fresh rosemary, and fresh thyme.

• 5

  Spread the seasoned vegetables across the prepared baking sheet and nestle the rabbit pieces in between the vegetables.

• 6

  Sprinkle the remaining salt and pepper over the rabbit and vegetables.

• 7

  Roast in the center of the oven for 25 to 30 minutes, or until the rabbit is cooked through and the vegetables are tender and golden brown.

• 8

  Remove from the oven and let the meat rest for 5 minutes before serving to ensure the juices redistribute for a moist texture.