Rabbit meat is low in saturated fat and rich in linoleic acid which plays a special role in support of heart health. Moreover, rabbits meat is a great source of vitamin B12 (central nervous system and metabolism), B3 (converts carbohydrates to energy) and selenium. This recipe gives you a succulent and tender meat which is perfect for young children.
What age? 6 months +
This is just a half of the rabbit’s leg which is perfect for little hands. Finio gave it to his Dad though 😉 I flaked the meat off of the bone from the other part and added to the vegetable sauce.
- • 1 rabbit's meat
- • 1 leek
- • 1 carrot
- • 1 parsnip
- • 1 tablespoon nutritional yeast
- • 1,5 cup vegetable stock (recipe on the blog)
- • 1 tablespoon ghee
- • spices if needed (stock is full of flavour): pinch of salt, 1/3 teaspoon pepper, 1/3 teaspoon turmeric
- 1. Soak the meat in cold water for 1 hour or longer.
- 2. Dry pat the meat with paper towel. Cut some of the meat in small pieces and leave the thighs and the ribs as they are.
- 3. Peel the carrot and parsnip and grate finely. Chop the leek (white part).
- 4. Place the ghee in a thick bottom pot and when it's melted add vegetables. Fry them for 2 minutes and add meat. Pour the stock in and cover with lid. Simmer for approximately 2 hours - until the meat is soft. Add nutritional yeast and seasoning if needed.
- If the stock doesn't cover meat completely remember to turn those thighs every now and then.
- Serve with quinoa, rice, buckwheat or potatoes. Cooked and grated beetroot as a side would be perfect here. I've usually serve it with spinach salad but Finio didn't want any on his plate.