Rosemary Rabbit Skewers
Tender flavor & low fat content – these delicate, calorie‑light rabbit skewers fit into a mindful, low‑fat kitchen.
Ingredients
- 150 g rabbit loin fillet (2 rabbit loin fillets)
- 2 sprigs rosemary (about 20 cm long)
- 250 g onions (5 onions)
- 1 Garlic clove
- 600 g small tomatoes
- 2 fresh bay leaves
- 2 tsp Olive oil
- 70 ml classic vegetable broth
- Salt
- Pepper
Instructions
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1.
Remove tendons from the rabbit loin fillets. Cut the fillets crosswise in half and press the thin ends downward.
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2.
Wash and dry rosemary sprigs. Poke each fillet piece through both ends with a wooden skewer.
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3.
Thread two fillet pieces onto one rosemary sprig, then insert the sprig through the pre‑pierced openings. Set aside cold.
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4.
Peel onions and garlic. Cut onions into wedges, slice garlic into rounds.
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5.
Wash tomatoes and quarter them. Wash bay leaves and dry.
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6.
Heat 1 tsp olive oil in a pot. Sauté onion wedges and garlic rounds. Add vegetable broth and bay leaves; cover and simmer gently for about 15 minutes.
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7.
Meanwhile heat remaining oil in a non‑stick pan. Season the skewers with salt and pepper, place them in the pan, sear over medium heat all around, then reduce to low heat and cook for about 5 more minutes until done.
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8.
Add tomato quarters to the onions, cover, and simmer gently on low heat for about 5 minutes. Season the tomato mixture with salt and pepper and serve alongside the rosemary rabbit skewers.
