polish

Rabbit in Juniper Gravy with Roasted Carrots

Name: Rabbit in Juniper Gravy with Roasted Carrots
Yield: 1 serving
Cuisine: polish
Ingredients: 220 g rabbit pieces; 220 g carrot, cut into batons; 220 g chicken broth, low sodium; 70 g yellow onion, diced; 50 g sour cream; 10 g butter; 10 g rapeseed oil; 6 g garlic, minced; 2 g juniper berries, lightly crushed; 1 g bay leaf; 10 g Dijon mustard

This roasted dish pairs rabbit pieces with carrot, cut into batons, juniper berries, lightly crushed and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

34 g Carbohydrates

32 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g rabbit pieces 251 kcal
220g carrot, cut into batons 90 kcal
220g chicken broth, low sodium 13 kcal
70g yellow onion, diced 28 kcal
50g sour cream 99 kcal
10g butter 72 kcal
10g rapeseed oil 88 kcal
6g garlic, minced 9 kcal
1 tsp (2g) juniper berries, lightly crushed 1 kcal
1g bay leaf 3 kcal
10g Dijon mustard 7 kcal

Cooking instructions

rabbit piecesrapeseed oil
Season the rabbit with salt and pepper. Heat oil in a small braising pan over medium-high and brown the rabbit 3-4 minutes per side; set aside.
yellow oniongarlicjuniper berries
Add onion to the pan and cook 4 minutes. Stir in garlic and crushed juniper berries for 30 seconds.
rabbit pieceschicken brothbay leaf
Pour in broth, add bay leaf, and return rabbit to the pan. Cover and simmer gently 35-45 minutes until tender.
rabbit piecescarrotsour creambutterDijon mustard
Meanwhile roast carrots at 425 F (220 C) with butter and a pinch of salt for 18-22 minutes. Finish the rabbit sauce with sour cream and mustard, simmer 1 minute, and serve rabbit with carrots and gravy.