Braised Rabbit with Parsnips

Name: Braised Rabbit with Parsnips
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 teaspoons medium cloves garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 1 liters low sodium store-bought or homemade chicken stock; 355 milliliters medium onions, finely chopped (about; 454 grams parsnips, peeled and cut into pieces (see note); 1 kilograms whole rabbit (about cut into pieces (or 3 pounds skinless chicken legs); 8 sprigs thyme, divided; 5 Tbsps vegetable oil, divided

Braised Rabbit with Parsnips might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 709 calories, 83g of protein, and 28g of fat per serving. This recipe serves 4. If you have rabbit, chicken stock, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert.

Instructions

Adjust oven rack to middle position and preheat to 325°F. Season rabbit (or chicken legs) generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Leg

Whole Rabbit

Equipment you will use

Oven

Heat 3 tablespoons vegetable oil in a dutch oven or braising dish over medium-high heat until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Add meat and cook until browned on all sides, about 8 minutes total (cook in batches if meat does not fit in a single layer).

Ingredients you will need

Meat

Remove from pan and reserve.

Equipment you will use

Frying Pan

Add onion, garlic, and 4 sprigs thyme. Scraped brown bits off the bottom of the pan. Cook, stirring often, until the onion are translucent.

Ingredients you will need

Garlic

Onion

Thyme

Equipment you will use

Frying Pan

Place meat back in the pan, then add bay leaves and stock. Bring to a simmer then place in the oven and cook until the meat is tender, about 45 minutes.

Ingredients you will need

Bay Leaves

Stock

Meat

Equipment you will use

Oven

Frying Pan

Remove from oven and increase oven temperature to 425°F.

Equipment you will use

Oven

Pick leaves off of remaining thyme. Toss the parsnips with remaining two tablespoons vegetable oil and thyme. Season with salt and papper.

Ingredients you will need

Vegetable Oil

Parsnip

Thyme

Salt

Transfer to a baking dish or rimmed baking sheet and roast until well browned, about 25 minutes.

Equipment you will use

Baking Sheet

Baking Pan

Meanwhile, remove the meat from the braising liquid, then place braising dish on the stove over medium high heat. Simmer until the liquid is reduced by half, about 20 minutes. Strain out the aromatics and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

Equipment you will use

Stove

Remove the meat from the bones and moisten with a few spoonfuls of reduced liquid.

Ingredients you will need

Meat

Serve meat with parsnips and remaining braising liquid passed tableside.

Ingredients you will need

Parsnip

Meat