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4 Serves
85 Mins
Prepare the rabbit meat by cutting it into serving-sized pieces and patting it dry. Peel the pearl onions and mince the garlic cloves.
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MalaysianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
47 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
533 mg / 1,250 mgPotassium
953 mg / 4,700 mgSodium
1039 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
184 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the rabbit meat on all sides, then remove and set aside.
In the same pot, sauté the pearl onions and minced garlic until softened and lightly golden.
Return the rabbit to the pot, add the vegetable broth, and season with salt and black pepper. Bring to a gentle simmer.
Cover the pot and simmer on low heat until the rabbit is tender and the sauce has thickened, approximately 45 minutes.
22
g57
g52
g
Indian