Braised Rabbit with Parsnips - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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.

Nutritional analysis per serving: Calories 500; Total Fat 24g (31% Daily Value); Saturated Fat 5.5g (30% DV); Trans Fat 0g; Cholesterol 129mg (43% DV); Sodium 235mg (10% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 47g; Vitamin D 0% DV; Calcium 8% DV; Iron 30% DV; Potassium 25% DV; Vitamin B12 680% DV; Niacin 170% DV; Selenium 100% DV.
Recipe by Guiding Stars at
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