Roasted Rabbit with Mushrooms

Roasted and tender rabbit meat pairs excellently with mushrooms, as both ingredients have a similar texture. Crispy and soft. Add a glass of wine, and the dinner will be divine.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Game meat, wild hare, fresh

  • 4 pods Garlic, fresh

  • 1 bouquet Parsley, fresh

  • 1 piece Lemon, fresh, without shell

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, paprika

  • 0.5 dl Oil, olive

  • 250 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 0.5 teaspoons Spices, rosemary, dried

Steps

  1. Rinse the rabbit back under water and dry it well with a paper towel. Peel the garlic and finely chop it, then wash the parsley and roughly chop it. Rub half of the parsley and garlic inside the rabbit, then squeeze the lemon and drizzle the juice inside. Season the rabbit with salt and ground red paprika, then place it in a baking dish. Preheat the oven to 180°C.

  2. Drizzle olive oil over the rabbit and around it in the baking dish. Clean and wash the mushrooms thoroughly, then cut them in half and arrange them around the rabbit in the dish. Peel and wash the onion, chop it, and sprinkle it over the mushrooms. Season the mushrooms with salt, sprinkle with rosemary, and bake everything for 30 minutes. After this time, sprinkle the remaining parsley over the mushrooms and bake for another 10 minutes. Serve on a platter, accompanied by a refreshing salad and a glass of dry white wine.

Nutrition Information (Per 100g)

  • Calories: 64.24 kcal
  • Fat: 0.73 g
    • Saturated Fat: 0 g
  • Carbohydrates: 3.99 g
    • Sugars: 0.54 g
  • Protein: 9.26 g
  • Fiber: 0.54 g