Braised Rabbit with Parsnips

Number of Servings: 4 (593 g)
Active Time: 10 Minutes
Total Time: 75 Minutes

Rabbit is a lean meat that can often be sourced inexpensively from local farmers and has a much lower ecological impact than many other kinds of meat. Tasting quite similar to chicken thighs, it is tender and delicious and picks up flavor well. Serve with a side of dark wilted greens and quinoa for a well-rounded meal.


  • 3 pounds rabbit, cut into pieces
  • 5 tablespoons vegetable oil, divided
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 4 sprigs thyme
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 6 cups low-sodium vegetable stock
  • 1 pound parsnips, peeled and sliced


1. Preheat oven to 325°F. Heat 3 tablespoons vegetable oil in a Dutch oven. Add meat and cook, turning, until browned on all sides. Remove from pan.

2. Add onion, garlic and thyme sprigs. Cook until the onions are translucent and return meat to pan with bay leaves and stock. Bring to a simmer, cover, and place in the oven for about 45 minutes.

3. Remove from oven and increase temperature to 425°F. Toss parsnips with remaining oil and thyme. Roast on a baking sheet for 20-30 minutes, until tender and browned.

4. Remove the meat from the braising liquid, set aside, and bring the liquid to a simmer on the stove. Continue to simmer until the liquid is reduced by about half and strain out the aromatics.

5. Serve meat and parsnips with a few tablespoons of the braising liquid.

Nutrition Facts

6 servings per container

Serving Size 593 g

Amount per serving
Calories 500
% Daily Value*
Total Fat 24g 31%
Saturated Fat 5.5g 30%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 6g
Cholesterol 129mg 43%
Sodium 235mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 5.5g 21%
Total Sugars 6g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 8g
Protein 47g
Vitamin D 0mcg 0%
Calcium 105.9mg 8%
Iron 4.8mg 30%
Potassium 1100mg 25%
Vitamin A 226.8mcg 25%
Vitamin C 16.9mg 20%
Vitamin E 3.6mg 25%
Vitamin K 46.6mcg 40%
Thiamin 0.3mg 25%
Riboflavin 0.4mg 30%
Niacin 27.3mg 170%
Vitamin B6 1.3mg 80%
Folate 77.4mcg 19%
Vitamin B12 16.2mcg 680%
Biotin 1.4mcg 4%
Chloride 46.2mg 2%
Pantothenate 2.3mg 40%
Phosphorus 551.8mg 45%
Iodine 0.7mcg 0%
Magnesium 70.8mg 15%
Zinc 4.1mg 35%
Selenium 55.6mcg 100%
Copper 0.5mg 45%
Manganese 0.6mg 25%
Chromium 0mcg 0%
Molybdenum 5.6mcg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Low Sodium Vegetable Broth (water, Organic Carrots, Organic Onion, Organic Celery, Organic Leeks, Organic Tomato Puree, Organic Mushrooms, Organic Garlic, Sea Salt, Organic Savory Leaf, Organic Ground Bay Leaf), Rabbit, Parsnips, Onion, Soybean Oil, Garlic, Thyme, Bay Leaf.

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