2 h 30 min
Type of dish: Meats, Vegetables
Temperature: Hot
Conservation technique: Pasteurization
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Rabbit loin 1.75 kg
Olive oil 0.05 l
Garlic, bulb 1.0 ud
Onion 0.375 kg
Leek 0.5 ud
Red wine 0.1 l
Plain flour 0.03 kg
Water 1.5 l
Powdered vegetable stock 0.008 kg
Table salt 10.0 g
Ground white pepper 0.5 g
Rosemary 0.5 g
Thyme 0.5 g
Tomato sauce 0.125 l

For the rabbit:

  • Elaborate a brown stock.  
  • Cut the rabbit into large pieces.
  • Add salt and pepper and slightly flour the rabbit.
  • Sautée and remove excess fat.
  • Chop the onion, garlic and leek into brunoise for the seasoning.
  • Simmer the vegetables and add them to the rabbit.
  • Add the red wine and let it reduce.
  • Pour in the stock until the meat is covered, let it cook until the meat is tender and the vegetables are soft.
  • Season with the Dijon mustard and adjust the thickness, binding with corn flour if necessary. 

For the mixed vegetables


  • Plate up the rabbit with the vegetable.
Nutritional information (1 portion)
Fiber 4.89 g
Saturates 7.96 g
Monounsaturated fatty acids 18.31 g
Polyunsaturated fatty acids 5.29 g
Cholesterol 248.59 mg
Calcium 208.81 mg
Iron 5.98 mg
Zinc 5.36 mg
Vitamin A 285.16 ug
Vitamin C 32.68 g
Folic acid 84.15 ug
Salt (Sodium) 2185.67 mg
Sugars 4.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.