Roasted rabbit, mushrooms and asparagus

Time: 35 min.             Difficulty:Easy              Rations: 4

1 rabbit of 1-1.5 kg, 1 bunch of wild asparagus, 200 g of mushrooms, 1/2 onion, 2 vine tomatoes, olive oil, salt, pepper and fresh rosemary.

1. Chop the rabbit, season and brown in a saucepan with 3 tablespoons of olive oil over high heat. Reserve.

2. In the same pot, add the finely chopped onion and sauté over medium heat. Add the cleaned and chopped asparagus, along with the mushrooms. Increase the heat and, as soon as they begin to brown, add the chopped tomatoes without skin. Sauté for a couple of minutes and add the rabbit. Add 200 ml of water, season and cover. Continue cooking for a further 15 minutes over medium heat.

3. Add a few sprigs of fresh rosemary and serve.

In weight control diets, this recipe is ideal. Its moderate caloric content is accompanied by the diuretic effect of asparagus and the fiber of mushrooms. With a garnish of rice we get a complete and balanced dish in nutrients. In season we can substitute mushrooms for thistle mushrooms.

This dish is very nutritious and rich in micronutrients, due to the combination of vegetables. Rabbit meat provides high quality protein and digestibility. Its mineral content, notable in iron, zinc and magnesium, is completed with the potassium and phosphorus from mushrooms and wild asparagus.

Energy: 350 kcal / Proteins: 37 g / Carbohydrates: 6 g / Fat: 19 g

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