Rosemary Rabbit

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Rabbit braised in a rosemary and tomato sauce.

Rabbit is a white meat, similar in taste and texture to chicken. Nowadays it is commonly found in local supermarkets, since its fine taste and nutritional qualities make it an interesting alternative to red meat. It is rich in proteins, vitamins, and minerals, quite low in fat and easy to digest.

Preparation : 15 min Cooking : 30 min
330 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Diabetes-friendly


1 tbsp olive oil 15 mL
2 tbsp butter, unsalted 28 g
1 rabbit, cut into pieces 1.4 kg
1 onions, finely chopped 200 g
2 sprigs rosemary, fresh, finely chopped 10 g
2 tbsp Parsley and Garlic Base 30 mL
2 tbsp tomato paste 35 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 cup water 125 mL

Before you start

Ask the butcher to cut the rabbit into pieces.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Heat the oil and butter in a pan over high heat. Add the rabbit pieces and sauté thoroughly on each side until golden, about 7-8 min.
  2. Finely chop the onion and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add the Parsley and Garlic Base, the tomato paste and cook 2-3 min over medium heat. Scrape the bottom of the pan, using a wooden spoon. Add salt and pepper.
  3. Pour in about 1 cm of warm water, cover, and simmer over low heat about 30 min or longer, until the meat is tender. (Do as if it were chicken)
  4. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (190g)


% Daily Value




17 g

26 %

Saturated 5.3 g
+ Trans 0.1 g

27 %


110 mg


70 mg

3 %


5 g

2 %


1 g

4 %


2 g


38 g

Vitamin A

20 %

Vitamin C

9 %


4 %


24 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¾ servings


This recipe is :
Low  :
Source of  :
Copper, Folacin, Magnesium, Manganese, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E
Good source of  :
Iron, Potassium, Vitamin A
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 4 ½
Fats 1

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This recipe is in the following categories

Game | Main courses/Entrées | High Iron | Source of Omega-3 | Halal | Low Sodium | Diabetes-friendly | Braise/Stew | Italian