Ingredients for 4 people:
4 legs of rabbit
1 bunch of mint
4 cloves of garlic
4 tablespoons olive oil
Grated zest of 1 lemon (untreated)
ground pepper
1 bunch of carrots
1 can (240 g drained weight) artichoke hearts
¼ l clear chicken stock (ready-made)
juice of 2 lemons
Salt
100 g black olives
2 tsp flour
1 lemon (untreated)
1 tbsp oil
Preparation:
1. Rinse the rabbit legs and pat dry. Rinse the mint, shake dry and remove some for garnishing. Chop the rest of the mint roughly. Peel and halve the garlic.
2. Mix the mint, garlic, olive oil, lemon zest and pepper. Rub it into the legs of rabbit. Leave to marinate for 30 minutes.
3. Peel and chop the carrots. Drain the artichoke hearts in a sieve.
4. Preheat the oven to 200 degrees (E), level 5 (G) or 180 degrees (U). Brown the rabbit legs in a roasting pan. Add the carrots, artichoke hearts and add the carrots, artichoke hearts and olives and fry briefly. Sprinkle with flour. Add the chicken stock and add the chicken stock and lemon juice. Cover and place in the oven on a wire rack for 50 minutes. Braise. Season with salt and pepper.
5. Rinse the lemon and cut into slices. Heat the oil and fry the slices briefly. Serve the rabbit garnished with the lemon slices and the remaining mint.
Serve with ribbon noodles.
Preparation time approx. 90 minutes
Nutrition per portion approx.:
Calories: 275
Joule: 1149
Protein: 21.9 g
Fat: 17 g
Carbohydrates: 8 g
(FoodCentrale by ddp images)
