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Exotic Spiced Rabbit with Quinoa and Roasted Fennel
Exotic Spiced Rabbit with Quinoa and Roasted Fennel

Exotic Spiced Rabbit with Quinoa and Roasted Fennel
A sophisticated dish featuring tender rabbit, aromatic spices, and a medley of roasted vegetables.
Exotic Spiced Rabbit with Quinoa and Roasted Fennel
Ingredients:
1
Servings
  • 500
    g
     rabbit
  • 150
    g
     quinoa
  • 200
    g
     fennel
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
Preparation Time: 90 minutes
Exotic Spiced Rabbit with Quinoa and Roasted Fennel
Instructions:
  1. Preheat the oven to 180°C.
  2. Marinate the rabbit with olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and pepper for at least 30 minutes.
  3. Rinse quinoa under cold water and cook according to package instructions.
  4. Slice fennel into wedges and toss with olive oil, salt, and pepper.
  5. Place marinated rabbit and fennel on a baking tray and roast for 40-45 minutes until the rabbit is cooked through and fennel is tender.
  6. Serve the rabbit over a bed of quinoa and garnish with chopped parsley.
Nutrition Per Serving 900 g Per 100g
Energy 485 kcal 54 kcal
Protein 60 g 6.7 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 5 g 0.6 g
Carbohydrates 45 g 5.0 g
Fat 20 g 2.2 g
  • 500
    g
     rabbit
  • 150
    g
     quinoa
  • 200
    g
     fennel
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 180°C.

Marinate the rabbit with olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and pepper for at least 30 minutes.

Rinse quinoa under cold water and cook according to package instructions.

Slice fennel into wedges and toss with olive oil, salt, and pepper.

Place marinated rabbit and fennel on a baking tray and roast for 40-45 minutes until the rabbit is cooked through and fennel is tender.

Serve the rabbit over a bed of quinoa and garnish with chopped parsley.

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