Easy

Thyme-braised rabbit with potatoes

Name: Thyme-braised rabbit with potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Rabbit (estimated edible meat; buy 1.2 kg bone-in); 500 g Potato (peeled); 21 g Garlic (7 cloves); 50 g Brandy (50 ml); 350 g White wine (350 ml); 60 g Extra virgin olive oil (30 g braise and 30 g potatoes); 2 g Thyme (dried); 0.4 g Bay leaf (2 leaves); 0.4 g Black pepper; 5 g Parsley; 3 g Salt (to taste)

Total time1 h 15 min Preparation and possible waiting 20 min · Cooking 55 min

Preparation and possible waiting: 20 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Rabbit braised with white wine, garlic and thyme, with golden potatoes to soak up the sauce.

Jump to steps

20 minpreparation and possible waiting

55 mincooking

4servings

2.443 kcalwhole recipe

611 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 20 min · Cooking 55 min

Preparation and possible waiting: 20 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéingStewing

Appliances

CasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season the rabbit and brown in a casserole with 30 g oil for 10 minutes.
Add three crushed garlic cloves and cook for 2 minutes more without scorching.
Pound the remaining four peeled garlic cloves with the thyme, pepper and half the parsley. Add this paste and the bay leaves to the rabbit.
Pour in the brandy and boil uncovered for 2 minutes, without flambéing. Add the white wine and partially cover.
Braise gently for 35–40 minutes, turning halfway, until the rabbit is tender. Check for 70°C for 2 minutes in the meat without touching bone. Meanwhile, cut the potatoes into 1 cm cubes and cook in the remaining 30 g oil in a frying pan for 20–25 minutes, turning until golden and tender.
Remove the bay leaves. If necessary, lift out the rabbit and reduce the sauce uncovered for a few minutes.
Return the meat, add the potatoes and toss for one minute. Adjust the salt and serve with the remaining parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.