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.
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.