Healthy Recipe: Grilled Rabbit and Salad
Healthy Recipe: Grilled rabbit with warm vegetable salad
The rabbit meat is one of the healthiest animals and so I present a dish in which the protagonist is accompanied by a side salad cool temperate vegetables.
It is a simple dish, low in calories, suitable for hypertensive patients with gout or hyperuricaemic. However it is difficult to digest so it is not recommended for people with intestinal problems. If you have no problem in this regard do not hesitate to try this recipe!
Before introduce the recipe will give you a basic understanding on the rabbit meat to be familiar with some of its features:
* It is a white meat (low fat) and therefore low in calories (unless you cook with a lot of oil!), Only 150 per 100 grams.
* It contains good quality protein
* Notes on the remaining meat for their high potassium content
* Also stands out for its calcium and phosphorus content
* Highlights of vitamins B3 and B12
* This recommended in cases of cardiovascular disease because of its low fat and cholesterol
* The meat is chewy, but it is bad to digest
* The low sodium content makes the rabbit suitable for hypertensive Penson
* The content of uric acid is less than red meat and is therefore suitable for people suffering from gout and / or hyperuricemia
As I let you take all these characteristics of rabbit meat and the recipe empoiezo …
Ingredients
* 1 whole rabbit
* 1 zucchini
* 1 onion
* Cherry tomatoes
* Average lettuce
* Piquillo peppers
* 1 celery
* Black pepper
* Olive oil
* Laurel
* White wine
Preparation
1. Chop the rabbit removing the viscera and head. Season with salt and pepper and brown the pieces with a touch of olive oil. After warming the wine with the bay leaves and when it boils add the rabbit to evaporate all liquid. Reserve.
2. Diced zucchini, onion and celery and fry on the grill for 15 minutes until golden and crujientes.Reserva you.
3. Prepare a source contadita a bed of lettuce with just a minute past pmientos the plank and halved cherry.
4. Place the rabbit on the basis of lettuce and some places the ratatui zucchini, celery and onions