german

Braised Rabbit with Mustard Tarragon Sauce and Root Vegetables

Name: Braised Rabbit with Mustard Tarragon Sauce and Root Vegetables
Yield: 1 serving
Cuisine: german
Ingredients: 248 g rabbit pieces, bone-in; 11 g olive oil; 90 g onion, diced; 113 g carrot, sliced; 68 g celery stalk, sliced; 7 g garlic, minced; 90 g dry white wine; 20 g Dijon mustard; 225 g chicken stock, low sodium; 79 g Greek yogurt (2%); 5 g tarragon, chopped; 1 g black pepper

This braised dish pairs rabbit pieces, bone-in with Dijon mustard, tarragon, chopped and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

69 g Protein

35 g Carbohydrates

17 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

248g rabbit pieces, bone-in 283 kcal
11g olive oil 97 kcal
90g onion, diced 36 kcal
113g carrot, sliced 46 kcal
68g celery stalk, sliced 11 kcal
7g garlic, minced 10 kcal
90g dry white wine 74 kcal
20g Dijon mustard 14 kcal
225g chicken stock, low sodium 14 kcal
79g Greek yogurt (2%) 47 kcal
5g tarragon, chopped 14 kcal
1g black pepper 3 kcal

Cooking instructions

rabbit piecesblack pepper
Pat the rabbit dry and season with salt and black pepper.
rabbit piecesolive oil
Heat olive oil in a small Dutch oven over medium-high heat. Brown the rabbit pieces 2-3 minutes per side, then remove to a plate.
onioncarrotcelery stalkgarlic
Add onion, carrot, and celery to the pot and saute 3-4 minutes. Stir in garlic for 30 seconds.
rabbit piecesdry white wineDijon mustardchicken stock
Deglaze with white wine and scrape up browned bits. Stir in Dijon mustard and chicken stock; return rabbit to the pot.
rabbit pieces
Cover and simmer gently for 25-30 minutes, turning once, until the rabbit is tender and the sauce has reduced slightly.
Greek yogurt (2%)tarragonblack pepper
Stir in Greek yogurt and chopped tarragon off the heat to avoid curdling. Taste and adjust salt and pepper. Serve with the vegetables and sauce spooned over.