One Dish Roasted Rabbit and Vegetables
"The good thing about thish dish is that is a one pot dish!"
Ingredients
- 600 g rabbit meat
- 2 tbsp. marjoram
- 2 tsp. allspice
- 1 tsp. salt
- 1 tsp. black pepper
- 400 g carrots
- 300 g parsnips
- 1 tbsp. sunflower oil
Instructions
- First, divide the rabbit meat into four pieces. Then season the pieces with salt and pepper and sprinkle with allspice and generously with marjoram.
- You can keep it in spices before roasting or roast straightaway.
- In the meantime, peel carrots and parsnips. Chop them evenly.
- Using the sunflower oil, oil the roasting pot (the best to have one with a cover here) inside.
- Then place the carrots and parsnips inside and the pieces of rabbit on top.
- Preheat the oven to 180 degrees C. When ready, place the covered roasting pot inside the oven.
- Roast for about 45 minutes to an hour, but uncover for the last 15 minutes.
- Serve with mashed potatoes and a low FODMAP gravy.
Notes
To don't overpower the flavour of delicate meat, I just seasoned it with allspice and a marjoram. And of course some salt and pepper.