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🍽️ Rosemary Rabbit Skewers

227 kcal · 30 min · 4 servings

Ingredients

• 150 g rabbit loin fillet (2 rabbit loin fillets)
• 2 sprigs rosemary (approx. 20 cm long)
• 250 g onions (5 onions)
• 1 clove garlic
• 600 g small tomatoes
• 2 fresh bay leaves
• 2 tsp olive oil
• 70 ml classic vegetable broth
• salt
• pepper

Instructions

1. 1. Remove all sinews from the rabbit back fillets.
2. 2. Cut the fillets in half crosswise.
3. 3. Fold the thinner ends of the fillet pieces underneath.
4. 4. Wash the rosemary sprigs and shake them dry.
5. 5. Pierce each fillet piece at both ends with a wooden skewer.
6. 6. Thread two fillet pieces onto each rosemary sprig.
7. 7. Thread the rosemary sprig through the pre-pierced holes in the fillets.
8. 8. Place the finished skewers in the cold.
9. 9. Peel the onions and garlic.
10. 10. Cut the onions into wedges.
11. 11. Slice the garlic.
12. 12. Wash the tomatoes.
13. 13. Quarter the tomatoes.
14. 14. Wash the bay leaves and shake them dry.
15. 15. Heat one teaspoon of olive oil in a pot.
16. 16. Sauté the onion wedges and garlic slices in the hot oil.
17. 17. Add vegetable broth to the onions and garlic.
18. 18. Add the bay leaves to the pot.
19. 19. Cover the pot.
20. 20. Simmer the vegetables on low heat for about 15 minutes.
21. 21. Heat the remaining oil in a non-stick pan.
22. 22. Season the skewers with salt and pepper.
23. 23. Place the skewers in the hot pan.
24. 24. Fry the skewers on all sides over medium heat.
25. 25. Reduce the heat to low.
26. 26. Finish cooking the skewers in about 5 minutes.
27. 27. Add the tomato wedges to the onions in the pot.
28. 28. Cover the pot with the tomato mixture.
29. 29. Simmer the tomato mixture on low heat for about 5 minutes.
30. 30. Season the tomato mixture with salt and pepper to taste.
31. 31. Serve the rosemary rabbit skewers with the tomato mixture.

Nutrition per serving

• kcal: 227
• Protein: 28 g · Fett/Fat: 6 g · Carbs: 13 g