📂 Meat
#Meats
#Low Fat
#Traditional
#High Protein
Garlic Rabbit with Baked Sliced Potatoes
🥩 Rediscover this traditional white meat. Pan-seared garlic rabbit with a side of slow-baked potatoes instead of fried.
🛒 Ingredients
- 1.1 lbs Chopped rabbit
- 2 Medium potatoes
- 1 Onion
- 6 Garlic cloves
- 1 Cayenne chili
- 1 fl oz EVOO
- 1.7 fl oz White wine
🥩 Garlic Rabbit: The Return of the Leanest Meat
Rabbit is one of the great forgotten meats of the modern diet, despite being one of the white meats with the best nutritional profile. Cooked "al ajillo" (with garlic), one of the most traditional and tasty techniques in Spanish gastronomy, we achieve a dish full of aroma. To keep it healthy, we have replaced the classic fried potato garnish with slowly baked sliced potatoes.
🐇 Why it is exceptionally healthy
- Extremely Low Fat: Rabbit meat has even less fat and cholesterol than chicken breast, making it ideal for low-calorie diets.
- Group B Vitamins: It is an exceptional source of vitamin B12 and B3, essential for nutrient assimilation and the nervous system.
- Resistant Starch: By baking the potatoes in the oven with little oil and letting them cool slightly, we improve their digestibility and care for the intestinal flora.
📝 Step-by-Step Preparation
- The Baked Potatoes: Preheat the oven to 375°F (190°C). Peel 2 medium potatoes (10.5 oz / 300g) and 1 sweet onion (5.3 oz / 150g). Cut them into thin slices (about 0.2 inches). Place them in a baking dish, season with salt and pepper, and drizzle with 1 tbsp (15ml) of EVOO. Bake for 35-40 minutes until tender.
- Meat Preparation: Ask your butcher for 1.1 lbs (500g) of clean chopped rabbit. Dry it well with paper towels, add plenty of salt and black pepper.
- The Searing: In a large skillet, heat 1 tbsp (15ml) of EVOO over medium-high heat. Add the rabbit pieces and brown them very well on all sides for about 10 minutes. Remove the meat and set aside.
- The Garlic (The Magic): In that same oil, add 6 whole garlic cloves (slightly crushed to crack them) and 1 cayenne pepper. Cook over medium heat for 3 minutes until the garlic is golden and releases its aroma.
- The Glaze: Return the rabbit to the skillet. Turn up the heat and pour in 1.7 fl oz (50ml) of white wine and 2 tsp (10ml) of apple cider vinegar. Let the alcohol evaporate and the liquid reduce, coating the meat.
- Plating: Sprinkle plenty of chopped fresh parsley over the rabbit. Serve alongside the bed of freshly baked sliced potatoes.
