Rabbit with Roasted Vegetables

It couldnt be simpler. Just wash and cut, and the oven does the rest.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 6 pieces Game meat, wild hare, fresh

  • 1 cup Olives, black, in brine

  • 3 pieces Tomato, red

  • 1 piece Small pumpkins

  • 1 teaspoon Basil, fresh

  • 1 teaspoon Salt, table

  • 0.5 dl Oil, olive

Steps

  1. Wash the rabbit legs and dry them with a paper towel. Pierce them with a knife near the bone, then rub them well with salt. Drizzle olive oil into a fireproof baking dish. Place the legs in the dish and sprinkle with basil. Preheat the oven to 220°C.

  2. Wash the tomatoes, zucchini, and olives thoroughly. Cut the tomatoes into wedges. Slice the zucchini into equally thick rounds, then halve them. Evenly distribute the vegetables and olives around the rabbit, lightly salt, add basil, and drizzle with olive oil again. Bake in the preheated oven for 30 minutes.

  3. Remove the roasted rabbit legs from the oven and serve the dish warm with a glass of good red wine.

Nutrition Information (Per 100g)

  • Calories: 88.4 kcal
  • Fat: 2.47 g
    • Saturated Fat: 0.1 g
  • Carbohydrates: 1.51 g
    • Sugars: 0.35 g
  • Protein: 12.87 g
  • Fiber: 0.55 g

Advice

You can pour a glass of white or dry red wine over the rabbit and serve the same wine with the dish later. Instead of dried basil, you can also use fresh basil.