In the kitchen with MyTrela

Rabbit in olive mustard sauce with beetroot

Rabbit is braised with garlic and dried herbs. An olive sauce is prepared separately, with beetroot and dill for serving.

1 serving

Rabbit in olive mustard sauce with beetroot — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Rabbit meat180 g
  • Garlic4 g
  • Rapeseed oil5 g
  • Salt1 g
  • Black pepper1 g
  • Dried thyme1 g
  • Dried rosemary1 g
  • Broth50 g
  • Olive oil10 g
  • Wine vinegar5 g
  • Mustard5 g
  • Marinated black olives15 g
  • Parsley leaves6 g
  • Beetroot100 g
  • Fresh dill5 g

Preparation

  1. Wash and dry the meat and dice it. Finely chop garlic and fry with meat in oil heated in a pot.
  2. Sprinkle meat with salt, pepper, dried thyme and rosemary. Pour in broth and braise for about 30 minutes.
  3. In a small saucepan bring oil, wine vinegar, mustard and a little sauce from the meat to the boil. Add sliced black olives and heat.
  4. Pour this sauce over the meat and sprinkle with chopped parsley.
  5. Boil beetroot until tender or roast in the oven. After cooling, peel, finely grate and mix with chopped dill.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.