How to cook rabbit in the oven recipes. Rabbit recipes in the oven - how to cook deliciously
Rabbit meat is a tender, dietary, delicious meat. In composition, it occupies an intermediate position between chicken and beef. Rabbit meat is not fatty, the meat has little cholesterol, but it has an abundance of iron, phosphorus, cobalt and other valuable microelements. Rabbit meat is recommended for convalescent patients and children.
In order for a rabbit dish to evoke enthusiastic compliments, you need to know some cooking secrets. Rabbit meat can be boiled, fried, stewed, but dishes cooked in the oven work best. Try baking a rabbit using our recipes. You will not regret!
Before you start cooking, watch this funny video.
For those who have never encountered cooking rabbit meat before, we advise you to try this simple recipe. A rabbit baked in the oven in a jar is stewed in its own juices without adding fat, without pre-frying, without preparing complex marinades and sauces, but it turns out incredibly tasty and healthy. If only there was a rabbit! In order not to make a mistake with your choice and not buy some other animal instead of a rabbit, purchase rabbit meat in the store. If you buy a rabbit at the market, its hind legs should not be cut off.
Recipe ingredients:
- rabbit carcass 1 pc.
- onions 2 pcs.
- carrots 1 pc.
- rosemary a few twigs
- ground pepper
- Bay leaf
- salt
Cooking method:
- Roast the rabbit carcass before cooking to remove lint and hair. Wash the carcass, dry it, cut into pieces at the joints. Cut the onion and carrots into small cubes.
- Prepare the marinade for the rabbit. Place pieces of rabbit meat in a saucepan, sprinkling them with onions, carrots, salt and spices. If fresh rosemary is not available, replace it with 1 teaspoon dried. Stir the meat until it is evenly coated with salt and spices. Leave to marinate for 2 hours. It is better to marinate the meat the night before.
- Place the marinated meat in a clean three-liter jar. Cover it tightly with foil to prevent steam from escaping from the jar during cooking. Place in a cold oven. Bake for about 2 hours at 180°C. The cooking time can vary between 1.5-2 hours. The meat and juice at the bottom of the jar should not burn. As soon as the pieces begin to brown, the rabbit can be removed.
- Transfer the meat to a platter. Serve with any side dish.
- Advice: Experienced chefs advise before cooking to soak the rabbit meat in the marinade or in regular cold water for 6-8 hours. You can add lemon juice, wine, vinegar to the water. This makes the meat exceptionally tender. If you soak your rabbit in plain water, change it every 3 hours.
Rabbit in sour cream sauce is considered a classic recipe. Sour cream makes any meat softer and more tender, but it combines amazingly with rabbit meat. Based on the recipe (rabbit in the oven in sour cream), you can prepare many different dishes by adding mushrooms, vegetables, herbs, wine and various seasonings. Rabbit meat in sour cream is cooked not only in the oven, but also on the stove in a saucepan with a thick bottom, but the oven is preferable. The meat turns out to be especially soft, aromatic with a delicious creamy crust.
Recipe ingredients:
- rabbit 1 kg.
- carrots 1 pc.
- onion 2 pcs.
- mushrooms 200 g.
- sour cream 300 ml.
- garlic 2-3 cloves
- hard cheese 100 g.
- vegetable oil for frying
- seasonings (basil, suneli hops, pepper)
- salt
Cooking method:
- Wash the rabbit and blot off excess moisture. Cut into pieces. If you use an axe, be careful that there are no bone fragments left behind. A rabbit's bones are very hard and sharp. Season the meat with pepper.
- While the meat is marinating, cut the onion into half rings, the carrots into strips, and the mushrooms into small cubes or slices. Pour vegetable oil into a frying pan and fry the pieces of meat until golden brown. In another frying pan, fry the onion and carrots until soft. When the onion becomes translucent, add the mushrooms. Fry until the liquid evaporates. Add sour cream, salt, season with spices, squeeze garlic through a press, add grated cheese. Stir the sauce and heat through.
- Place the fried meat on a baking sheet, pour in sour cream sauce. Cover the baking sheet with foil. Bake in the oven for about an hour. 15-20 minutes before cooking, remove the foil to allow the meat to brown.
Feeding method: It is best to serve rabbit in sour cream sauce with rice, mashed potatoes or pasta.
It is most convenient to bake meat on a bed of vegetables. You get both meat and a wonderful side dish soaked in aromatic meat juices. Potatoes, onions, carrots, tomatoes and other vegetables can be used as a side dish. We offer an exquisite option - rabbit roasted in the oven with tomatoes, zucchini, olives and rosemary in wine. A true Mediterranean treat!
Recipe ingredients:
- rabbit carcass 1 pc.
- onions 3-4 pcs.
- zucchini 1 pc.
- tomatoes 3-5 pcs.
- olives 100 g.
- rosemary 2-3 sprigs
- olive oil
for the marinade:
- grainy mustard 3 tbsp. spoons
- wine 1 glass
- Provencal herbs 1 teaspoon
- sea salt, olive oil
Cooking method:
- Wash the rabbit meat and cut into portions. Peel the onion and cut into half rings. Place the meat in the pan, topping with onions. Dilute the wine with water in a 1:1 ratio, add mustard, Provençal herbs, 2 tablespoons of olive oil, and salt to taste. Pour the marinade over the rabbit and leave to marinate for 6-12 hours.
- Place zucchini cut into slices, quartered tomatoes, and onions from the marinade in which the meat was marinated. Place pieces of rabbit meat, olives, and sprigs of rosemary on top of the vegetables. Drizzle the meat with olive oil. You can add a little marinade. Bake in the oven until the meat is covered with an appetizing crust.
- Serve the dish hot.
- Advice: How much rabbit meat is cooked depends on the age of the animal. The older the rabbit, the tougher its meat, the longer it needs to be stewed.
- The marinade softens the meat. The longer the rabbit meat spends in the marinade, the less it needs to be stewed or baked.
Surely everyone has heard about the benefits of dietary rabbit meat. And if you eat it not only for the benefits, but also because of the very tender and tasty meat and at the same time get pleasure from the taste and benefits at the same time, provided, of course, if you know how to cook it deliciously. In this article we will look at preparing such a delicious dish as a rabbit baked in the oven, which can even be served on a festive or New Year's table.
Oven baked rabbit recipe
For this we need:
- The rabbit itself, already cleaned and ready for processing.
- Salt.
- Pepper.
- Mayonnaise or sour cream.
- A sleeve for roasting a rabbit or foil.
We have prepared the ingredients, let's start preparing our rabbit carcass. We rinse the carcass thoroughly under the tap and wait until the water drains. Then we rub the rabbit carcass with salt, rub it well so that it is saturated with it. We also rub it with ground black allspice, rub it to taste, depending on how you like it, spicier, or just for the smell. Afterwards we coat the carcass with mayonnaise. We leave this whole thing for a couple of hours so that the meat absorbs the salt and pepper, and the mayonnaise further softens the meat and gives it a juicier taste. If you decide to use sour cream instead of mayonnaise, there is nothing terrible, you will have exactly the same delicious rabbit, only it will be called a rabbit baked in sour cream in the oven, in fact, these are all the differences.
Note. If you come across a carcass with a strong smell of rabbit meat, then simply leave the carcass immersed in water for two to three hours, it will soak thoroughly and the smell will be neutralized.
How to bake a whole rabbit in the oven
So two hours of waiting have passed and our rabbit is completely ready for baking, so that the rabbit baked in the oven is tasty and juicy, we will need a baking sleeve. It is better to buy high-quality sleeves, since cheap ones from unknown manufacturers are often destroyed when removed or, even worse, eaten into the meat itself, which, of course, is terrible and can make the dish unfit for consumption. Well, let’s assume that we have good and high-quality sleeves and our oven-baked rabbit in the sleeve will be the most delicious and juicy. We place our pre-prepared and processed rabbit carcass in this baking sleeve and place the whole thing on a baking sheet.
Now we put our baking sheet with the rabbit in the sleeve into our oven. We set the baking temperature of the oven to 190-200 degrees Celsius, when asked how long to bake a rabbit in the oven, I will answer this: depending on the fatness of the rabbit, we wait for one and a half or two hours, periodically we look at it just in case, so that the rabbit does not overcook.
If it so happens that you do not have a sleeve for roasting a rabbit, but have foil, then feel free to use it instead of a sleeve. A rabbit baked in the oven in foil will not differ in anything special from a rabbit baked in the oven in a sleeve, even the baking time will remain the same and the temperature will be the same.
If you like crispy fried potatoes, then rabbit will be perfect for it. You can even cook the rabbit and potatoes as one dish. To do this, perform all the actions with colic that are described above and additionally, on a baking sheet around the carcass, lay out potatoes cut into four parts, about 1-2 kg, and on top of the potatoes you can season with allspice or pour sour cream or mayonnaise. After which we also bake all this together with the rabbit at 200 degrees for one and a half two hours in the oven. As a result, you will get a rabbit baked in the oven with potatoes, so to speak, two dishes in one and at the same time you will also save time. Well, now.
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Categories:// from 12.12.2016Rabbit meat is usually served at the holiday table. After all, this type of meat is more expensive than others. Therefore, it is very disappointing when rabbit meat obtained at such a price comes out overdried and tough. Dishes from it cannot be prepared according to the principle of pork or beef. The rabbit is more sinewy and its meat has little fat. This circumstance makes it a dietary product, and it also creates many difficulties for novice cooks.
You should know some secrets of cooking this type of meat. It is best to bake a rabbit in the oven - as a whole carcass or in portioned pieces. This way the meat will retain the most beneficial elements. The aroma and taste of baked rabbit dishes will be unsurpassed. Of course, you can fry the meat until golden brown and then stew it. These dishes are also very tasty. In this article we will tell you how to cook juicy rabbit in the oven. You will find a selection of easy-to-implement recipes below.
Some features of cooking rabbit meat
There are two nuances that can ruin the entire dish. The first is a specific smell. Not everyone likes it, just like the aroma of river fish or lamb. Getting rid of the smell is simple - you need to soak the meat in an acidic environment. This could be a dairy product (kefir, for example), dry wine, or even plain water with vinegar. The soaking procedure will help you not only eliminate unwanted odor, but also remove excess blood, as well as soften the fibers of the meat, which will prevent it from drying out.
If the rabbit is not young, and was not bought at the market, but in a store, it should be kept in an acidic environment for at least 12 hours, or even better, a day. If you also marinate the carcass, then your dish will only benefit from it. Many recipes for rabbit dishes in the oven involve the use of sour cream. This product, as well as basil as a seasoning, are ideal for this type of meat.
Rabbit in the sleeve
If you are a beginner cook, we recommend this recipe to you. The heat-resistant sleeve provides a 100% guarantee that the dish will not dry out or burn. After all, all the vapors and juice will remain inside this package. Let's take a look at how to make this ridiculously simple recipe:
- Soak the carcass for 6 to 12 hours.
- Then we marinate it so that the meat is saturated with the ingredients and becomes soft. What options can you offer? French mustard (with whole grains), honey and cream. Pepper, dry herbs and soy sauce. Sour cream with mayonnaise and spices. When you choose the marinade you like, don’t forget about salt. But it should be used in moderation. After all, some marinade ingredients (mayonnaise, soy sauce) are already quite salty.
- After another 8-10 hours we begin cooking. For an average rabbit carcass, take two onions and carrots, as well as several potato tubers. We will peel the vegetables.
- Chop the onion into rings, grate the carrots, and cut the potatoes into cubes.
- Place the rabbit, marinade and vegetables in a sleeve.
- Tie the bag and place it in the heated oven.
- Cooking time depends on the size of the rabbit. The baking process usually takes an hour.
How to cook rabbit in sour cream in the oven. Option 1: in foil
Baking in a sleeve is good for everyone, except for one thing: the meat does not form a ruddy, appetizing crust, it looks like boiled. To eliminate this undesirable nuance, we replace the heat-resistant bag with foil. Aluminum will also protect the meat from drying out, like a sleeve, but it can be removed to get a baked crust. Rabbit and sour cream are classics of Slavic cuisine. Cooking:
- Cut the soaked carcass into pieces.
- Rub the meat with salt, crushed garlic, basil and other spices.
- Generously coat the rabbit pieces with sour cream. The fattier this fermented milk product, the more tender the meat will be. But if you are on a diet and carefully count calories, you can replace sour cream with natural yogurt. The meat should spend at least three hours in this marinade.
- How to cook rabbit in sour cream in the oven in foil? Take a sheet and line a baking sheet with it. Place pieces of marinated meat.
- If you wish, you can add chopped vegetables to the rabbit so that the main dish ripens along with the side dish. Cover with a second sheet of foil.
- We pinch the edges so that the juice does not leak out.
- Place in a heated oven.
- Bake for 45 minutes at 220 degrees. Using scissors, open the foil package (be careful, there is hot steam inside!). Place the pan back into the oven for another quarter of an hour.
Rabbit in French
This type of meat has been very popular in Western Europe since the Middle Ages. France gave us especially many recipes for rabbit dishes cooked in the oven. We will give here just one of them.
Cut the carcass (one to one and a half kilograms) into pieces and place in a deep bowl. Season with salt, a mixture of peppers, thyme, dry basil and 80 milliliters of olive oil. Stir and leave at room temperature. Let's move on to the vegetables now. Peel and cut into small pieces:
- onion,
- white part of the leek,
- carrots,
- celery root.
Algorithm for further actions:
- Heat the vegetable oil in a frying pan and fry the rabbit pieces until they are covered with a golden, delicious crust.
- Transfer the meat to a high-sided baking sheet (or baking dish).
- Throw the chopped vegetables into the remaining oil in the frying pan - first celery and carrots, then both types of onions.
- Preheat the oven. Add fried vegetables to the meat.
- Chop 4 bay leaves, pour in an incomplete glass of dry white wine and 800 milliliters of cream with 18 percent fat content.
- Stir and close the pan tightly. We put it in the oven.
- Cook at 160 degrees for one and a half to two hours.
Fenkada
And this is a Maltese recipe. A delicious rabbit baked in the oven will surely please even the most discerning gourmets. The dish is prepared like this:
- The recipe instructs us to divide the carcass into pieces and roll them in a breading of flour, salt and a mixture of peppers.
- Then you should heat a mixture of vegetable and butter in a deep frying pan with a removable handle.
- Fry the rabbit pieces in this fat.
- When the meat is covered on all sides with a golden crust, add the onion, chopped into rings.
- Increase the heat and pour in a glass of dry red wine.
- We wait until two-thirds of the liquid has evaporated.
- Turn on the oven at 170 degrees.
- Add 400 grams of tomatoes in their own juice (or grated fresh tomatoes without skins), a teaspoon of oregano to the frying pan.
- Add salt to the dish and season with spices.
- Place the pan in the oven. We cook for an hour and a half.
- We decorate the fenkada with fresh parsley.
Whole baked rabbit
Are you thinking about how to surprise your guests and what to put as the main dish on the festive table? See if this recipe for whole oven baked rabbit comes in handy. This dish requires a minimum of ingredients, and the result is always great.
- Fill the rabbit with water so that the liquid covers the entire carcass. Add a spoon or two of vinegar. It will soften the fibers and at the same time remove the specific odor.
- After an hour, take it out, rub it with a mixture of peppers, dried basil, salt and olive oil.
- Let the meat marinate for half a day in the refrigerator.
- Line a baking sheet with foil and grease with vegetable oil.
- We place the rabbit on its back, stretching its legs as far as possible.
- Place the pan in the hot oven, first covering the dish with a second sheet of foil.
- After 20 minutes, remove the aluminum, bake for another half hour, periodically watering the carcass.
Oven-baked rabbit with mayonnaise and garlic
To ensure that the meat does not dry out during baking, but turns out juicy and tender, you need to soak it in a fatty marinade. Sour cream or cream is good, but mayonnaise consisting of vegetable oil and eggs is even better. For flavor, we use garlic, which we stuff into the carcass.
- Mix different seasonings in a bowl. It can be black and red pepper, paprika, dry herbs, coriander, or simply “Spices for meat”. Carefully rub this mixture into the rabbit meat.
- Peel eight cloves of garlic and cut into large pieces. We make small cuts in the meat with the tip of a knife. Insert pieces of garlic into them.
- Then generously coat the carcass with mayonnaise, the entire surface, including the inside. Let the rabbit stand for 40 minutes or even an hour. During this time, mayonnaise will saturate the meat fibers and make them more tender.
- Grease a baking tray with vegetable oil. Place the rabbit on its side. Put it in the oven. You will get a juicy and soft rabbit if you periodically water it with the released fat.
- We bake for an hour. During this time, you need to turn the carcass over to the other side.
Rabbit with honey mustard sauce
To make the meat juicy, it should be marinated in a sour-fat environment, as described in the previous recipe (rabbit baked in the oven with mayonnaise and garlic). But you can do it differently:
- Marinate the pieces of meat in a mixture of spices, salt, olive oil and vinegar. Let's leave it like that for half an hour.
- Finely chop three cloves of garlic and two shallots.
- Cut bacon (50 grams) into cubes.
- Melt a spoonful of butter in a frying pan. Fry the pieces of rabbit meat on both sides.
- Transfer the meat to a baking dish. And stir the bacon into the fat where the rabbit was fried.
- When the lard becomes transparent, add the onion and garlic with rosemary needles (1 small sprig).
- Fry for 3 minutes, pour in 100 ml of white wine. When the liquid has evaporated by half, add a tablespoon of honey and two Dijon mustard.
- Salt the dish and season with a mixture of peppers. Boil, pour the sauce into a mold, cover it with foil and bake for an hour and a half.
Rabbit with mushrooms
It's easy to prepare, but it turns out incredibly tasty! Algorithm:
- Divide the carcass into portions. As with many other oven-baked rabbit recipes, the meat should first be marinated.
- Peel and finely chop the garlic (4 cloves) (or put it through a press). Rub the pieces of meat.
- Place the rabbit in a deep bowl and pour in 150-200 milliliters of soy sauce. Leave to marinate for half an hour.
- We clean 400 grams of champignons and cut them coarsely. Fry the mushrooms in vegetable oil until the juice released by them evaporates.
- We clean three onions and a carrot and chop them into half rings. Add vegetables to the pan with the mushrooms.
- Stirring occasionally, fry until the onion becomes soft and golden.
- In another frying pan in well-heated vegetable oil, fry the rabbit pieces until golden brown.
- Place a third of the vegetables in a baking dish or baking sheet.
- We place pieces of rabbit on this “pillow”.
- Cover with a “blanket” of remaining vegetables.
- Salt, pepper, pour in a little more than half a glass of water.
- Wrap the baking sheet very tightly in foil so that the steam from the rabbit remains inside the bag.
- Place in an oven preheated to 190 degrees. We bake for about an hour.
Cooking in pots
Recipes allow you to prepare oven-baked rabbit not only on a baking sheet or in a sleeve. There are many dishes in pots. Then the rabbit juice does not evaporate, and the meat turns out juicy.
Preparation:
- Cut the carcass into small pieces, and 8 peeled potatoes into small bars.
- Fry the rabbit until crusty in a frying pan.
- Add two onions, chopped into half rings.
- Salt and sprinkle with hop-suneli seasoning.
- Place the rabbit in pots. Add a spoonful of ketchup on top.
- Mix the potatoes with salt and spices and add them to the pots.
- Fill each container halfway with warm water.
- Add a clove of garlic and a piece of butter.
- Cover the pots. Bake for an hour at 200 degrees.
Adjika marinade
Basically, recipes for oven-baked rabbit dishes suggest soaking the carcass or portioned pieces in sour cream, mayonnaise or wine. And we will cook meat with Caucasian flavor, with adjika!
The recipe is simple:
- Soak the rabbit in water with vinegar (2 tablespoons per liter) for 20 minutes.
- Cut the carcass and place the pieces in the mold.
- Add pepper, salt, two tablespoons of vegetable oil and five adjika to taste. Mix.
- Seal the pan tightly with foil.
- Bake for about an hour at 200 degrees.
Main dish.
Whole rabbit baked in the oven with vegetables and mushrooms.
What rabbit breeder, regardless of length and experience, will refuse to try a delicacy made from the meat of a self-bred rabbit during the New Year holidays? The occasion is excellent. You can take stock of the past year, make wishes, and make plans for the future. A family feast, where all participants will be able to enjoy magnificent delicacies, will be an excellent incentive to action. With this publication, we continue the good tradition of delighting you on New Year's Eve with new options for preparing festive dishes from the arsenal of rabbit breeders. I think a roast in the form of a baked rabbit, the recipe of which was kindly provided for our website by Irina Tylik, will undoubtedly decorate your holiday table and give you a reason to once again admire the wonderful taste of tender, dietary meat.
Preparing a rabbit carcass.
Today we will cook roast in its classic version, when the meat is baked whole, without cutting. Soak the rabbit carcass in cold water and vinegar for 12 hours. For 10 liters of water you need 50 ml. vinegar. It’s convenient, for example, to soak it at 9 am and take it out at 9 pm.
After this, wipe the entire surface dry and rub with salt to taste. Mix all the mayonnaise with half a chopped bunch of parsley, dry basil and a mixture of peppers. Carefully coat the rabbit inside and out, place it in a bowl or small basin, cover it with cling film and put it in the refrigerator to marinate overnight or until the celebration.
Cooking the dish.
3 hours before serving, we take our rabbit out of the refrigerator. We prepare a special filling, for which we use mushrooms (potatoes), onions, lard, carrots. Chop all the ingredients. The sizes of the cubes are arbitrary, mine were about 1 cm by 1 cm. Salt and pepper everything, add half a chopped bouillon cube and mix. You can and should also add mayonnaise to the vegetables, which has drained from the rabbit carcass into the basin. The photo shows an option without mushrooms, using potatoes. But this doesn’t change the essence.
We fill the rabbit's belly with the resulting mixture and sew it up. Sprinkle the rabbit itself with spices (I remind you for potatoes) and the remaining half-bunch of chopped parsley, then place it in the desired position on a baking sheet covered with foil.
Bake at 180° for about 3 hours, depending on the size of the rabbit, until a brownish crispy crust appears. After taking it out, take out the thread, dump out the vegetables and place them next to the rabbit, decorate with herbs. Bon appetit!
Initial products for cooking.
- Rabbit carcass (I had 3.5 kg)
- Mayonnaise 300g
- Any mushrooms 200g (I used champignons)
- 1 large onion
- Carrot 1 medium
- Parsley 1 bunch
- Regular salted lard 10 g (for taste)
- Dried basil
- Pepper mixture (sold ready-made in stores: ground white, red, black, green)
- Some spices (I used them for potatoes)
- Bouillon cube - 1
- Salt to taste
We share our recipes.
Rabbit baked in the oven is one of the most dietary dishes in the world! Environmentally friendly meat without unnecessary hormones, just enough fat to make the meat juicy and tasty - what else do you need? Perhaps, only one thing needs to be added to the natural advantages of meat - a decent recipe for cooking rabbit in the oven. Although if you think about it, it’s better to master several recipes - rabbit on a baking sheet, in foil, in a sleeve, in pots, in a cauldron, on a spit. So that, if necessary, you can change the recipe for cooking rabbit meat at least every day. Ready to learn? Then let's get to work!
Since we eat rabbit meat quite rarely, we should be especially careful when choosing.
- Do not buy a rabbit carcass weighing more than 1 kg. He will probably turn out to be an adult, and his meat will be too tough and less nutritious.
- Choose a carcass with lighter meat. The darker it is, the older it is.
- Also, not very thin bones, coarse-fiber meat and the presence of too much fat will tell about the age of the rabbit.
- The most dietary and healthy meat is rabbit meat up to 5 months old.
- The carcass must be without bruises and skin residues, bones must be intact, without fractures.
How to butcher a rabbit
The rabbit is butchered in the same way as the chicken. The meat is relatively lean, with a mild taste. The kidney and rib parts are less fatty than the legs, and, like chicken, the breasts are leaner than the legs. By separating the shoulder blades and legs, you can get preparations for very tasty dishes by applying two culinary methods to the same rabbit: cook the legs in moist heat, and cook the fillets in dry heat.
- Open the rabbit's abdomen and remove the kidneys and liver. Cut out the films connecting the liver to the cavity. If necessary, save the liver for other purposes.
- Separate the hind legs, cutting through the flesh and joints.
- To remove the front legs and shoulder from the carcass, pull the leg and cut through the joint.
- Trim the loin front and back. You've got a saddle.
- Dissected rabbit: saddle, front legs with scapula, hind legs, liver, kidneys.
Before preparing rabbit dishes in the oven, it is recommended to soak or marinate the meat. This simple procedure will enrich the taste of rabbit meat and make the meat more tender and juicy.
There are many recipes for marinades, everyone can choose the composition to their taste. The most popular marinade is a mixture of wine vinegar and spices. Usually vinegar is diluted with water or cold water is slightly acidified with vinegar.
The classic marinade for rabbit is a mixture of olive oil and garlic (crushed or passed through a press). For such a marinade you will need a large amount of garlic (at least 2 heads per carcass), you can also add various herbs to the marinade. The rabbit is coated with marinade and placed in a cool place for 2-3 hours. After this time, you can start cooking the rabbit in the oven.
White wine is considered an excellent marinade for rabbit meat. It softens the meat well, makes it more flavorful and removes the specific smell. Some French recipes suggest marinating rabbit in red wine.
Rabbit dishes in the oven
Rabbit terrine
Terrine (French Terrine) is a clay mold with a lid for baking pates and the dish itself that is cooked in it. Everything is in the best traditions of French cuisine. Terrines are prepared from different types of meat, fish, even vegetables. Essentially, it is fairly coarsely chopped minced meat with herbs and spices, pressed and baked. Prepared in a large amount of fat: poured with melted butter or duck fat, wrapped in fatty bacon or sandwiched with lard - a hearty winter dish. Serve cold the day after preparation.
Ingredients:
- 2 kg rabbit meat
- 200 g fresh lard
- 200 g raw smoked bacon
- 250 ml dry white wine
- 200 ml milk
- 150g stale white or toast bread
- 2 eggs
- 6-7 sprigs fresh thyme
- salt, freshly ground black pepper to taste
Additionally:
- baking foil
Preparation:
- Soak dried bread in milk, after cutting off the crusts.
- Wash the meat and dry. Separate the fillet from the bone and cut into small cubes (1-1.2 kg of meat is obtained from a carcass weighing 2 kg).
- Marinate the meat in dry white wine with thyme and salt. Place in the refrigerator under cling film or cover for 3 hours.
- Squeeze out the bread. Mix with eggs. Place the marinated meat there (if there is a lot of wine, you can partially drain it). Knead thoroughly, add salt and pepper.
- Remove the skin from the lard. You can replace lard with bacon. Cut into thin strips.
- Place bacon on the bottom of the pan, matching two strips together. Leave the long ends of the bacon to wrap around the meat later.
- Place the first layer of minced meat and compact it. Place strips of lard on top, then a layer of minced meat, lard and finish with minced meat. Compact. Wrap the meat in bacon on top. Press down.
- Cover the baking dish with foil and place in the oven, preheated to 200°C, for 1.5-2 hours. Pour hot water into the baking tray around the pan so that the terrine does not burn and cooks slowly.
After finishing cooking, the terrine must be allowed to brew for 3-6 hours, and it is better to eat it the next or even the third day. For terrines, you can grind the meat in a meat grinder or cut it into thin strips or slices; you can combine both cutting methods. Try adding peeled and pan-dried pistachios or finely chopped pitted dates to the terrine. You can reduce the amount of lard, but make one of the layers from pork. A wonderful combination is pieces of rabbit meat and chicken liver pate.
Baked rabbit with zucchini, mushrooms and potatoes
Ingredients:
- 1 rabbit (1.2−1.6 kg)
- 1 zucchini
- 200 g champignons
- 2 medium potatoes
- 2 sage leaves
- 1 sprig rosemary
- 2 cloves garlic
- 125 ml dry white wine
- 500 ml vegetable broth
- olive oil
- butter
- salt pepper
Preparation
Cut the carcass into pieces, soak the pieces in cold water for an hour. Then rinse the meat thoroughly again and dry it. Cut the zucchini lengthwise and remove the seeds. Cut each half into strips. Wash the champignons, remove the stems, cut the caps into quarters. Peel the potatoes and cut into cubes (you can use a special notch to cut balls out of the potatoes). Place the potatoes in salted boiling water for a few seconds, then remove and set aside.
Fry the meat on all sides in butter (add sage, crushed garlic, rosemary) over medium heat, add salt, pepper, and wine. Let the wine evaporate, add a ladle of broth, cover the meat with foil and bake in the oven at a temperature of 170−180 °C for 40 minutes. Periodically moisten the meat with the released juice.
After 40 min. remove the foil and add potatoes to the meat to form a golden brown crust. In a separate frying pan, fry the zucchini and mushrooms in olive oil with crushed garlic - a couple of minutes, no more, so that they are crispy. Leave them in a warm place. Mix vegetables with meat for 5 minutes. before serving.
Rabbit in champagne with pepper and asparagus
Ingredients:
- 1 rabbit
- 200 g lean smoked brisket
- 10 stalks of green asparagus
- 1 sweet yellow pepper
- 1 onion
- 1 clove of garlic
- 1 glass of sweet champagne
- 1 sprig each rosemary and thyme
- 20 g butter
- olive oil
- vegetable broth
- salt pepper
Preparation
Cut the carcass into pieces, set aside the kidneys and liver. Pour cold water over the meat and leave for 20 minutes. Mince the onion, garlic, brisket, thyme and rosemary or chop everything thoroughly.
In a saucepan, fry the resulting mass in a mixture of butter and olive oil, 4 minutes. Dry the rabbit pieces, put them in a saucepan, add salt and pepper. Fry over low heat for 5 minutes. from each side.
Pour in champagne and 1 ladle of vegetable broth. Place the pan in an oven preheated to 180°C for 30-40 minutes. Add more broth as needed to keep the rabbit covered in liquid at all times. Place the asparagus tops and sliced peppers for 2 minutes. into boiling water, then add to meat. Cook for another 10 minutes.
Rabbit with mushrooms and sour cream
Ingredients:
- 200 g champignons
- 2 tbsp. spoons of sour cream
- 2 tbsp. spoons of mustard
- 2 carrots
- 4 tbsp. spoons of butter
- black peppercorns
- herbs and salt to taste
Preparation
Cut the carcass into portions, add salt and brush with a mixture of mustard and sour cream. Fry in half the oil, transfer to a pan greased with the remaining oil. Add mushrooms, peeled and sliced carrots, peppercorns, and salt. Pour in 2 glasses of water. Cook for 2 hours in the oven at 180°C, adding water if necessary. Sprinkle with chopped herbs.
Rabbit with carrots, tomatoes
Ingredients:
- 1 rabbit carcass
- 3 carrots
- 3 tomatoes
- 2 onions
- 300 g mayonnaise
- 2 tbsp. spoons of vegetable oil
Preparation
Cut the carcass, salt and marinate in mayonnaise overnight. Cut the tomatoes into circles, the onions into rings, and grate the carrots. Place the prepared pieces of meat in a greased dish on top of half the tomatoes and onions. Sprinkle with carrots, salt, and cover with the remaining tomatoes and onions. Simmer for 2 hours at 200°C.
Dutch Christmas bunny
Ingredients:
- 1 rabbit carcass weighing up to 1.5 kg
- 2 tbsp. spoons of sour cream
- 2 tbsp. spoons of mustard
- 2 carrots
- 200 g champignons
- 4 tbsp. spoons of butter
- black peppercorns
- herbs and salt to taste
Preparation
Cut the carcass into portions, add salt and brush with a mixture of mustard and sour cream. Fry in half the oil, transfer to a pan greased with the remaining oil. Add mushrooms, peeled and sliced carrots, peppercorns, and salt. Pour in 2 glasses of water. Cook in the oven at 180°C for 1 hour. Sprinkle with chopped herbs.
Rabbit in Kharkov style
Ingredients:
- 1 rabbit,
- 250 ml sour cream,
- 4 tbsp. l. table vinegar,
- 70 g lard,
- 2 tbsp. l. butter,
- dill, salt to taste.
For garnish:
- 800 g beets,
- 1 tsp. flour,
- 2 tbsp. l. butter,
- 1 tbsp. l. Sahara,
- 1 tbsp. l. vinegar,
- salt to taste.
Preparation
Gut the rabbit, then stuff it with lard, rub it with salt and bake in the oven for 30 minutes. Then pour sour cream over the rabbit, simmer, add vinegar, sprinkle with chopped dill. Boil the beets until half cooked, cut into thin strips and fry, adding flour, sugar, vinegar and salt. Serve the rabbit with a side dish.
Jellied rabbit with prunes
Ingredients:
- 1 rabbit,
- 2 heads of onions,
- 300 ml dry white wine,
- 1 carrot,
- 30 g pitted prunes,
- 1 bunch garni,
- 12 g gelatin,
- pepper, salt to taste.
Preparation
Soak the prunes. Chop the carrots, onions, pour in the wine, add the garni, salt, pepper, and add water from the prunes. Marinate the carcass for a day, then cut into pieces, add prunes, pour in 500 ml of water, cover and bake at 120 °C for 2 hours. Cool, pour out 500 ml of broth, add gelatin soaked in water, stir. Place the rabbit and carrots from the marinade in a dish, pour in the broth and cool for 6-7 hours.
Rabbit on a spit
Ingredients:
- 1 large rabbit,
- 130 g lard,
- 2 heads of onions,
- 2 cloves of garlic,
- 150 ml dry white wine,
- 3 tbsp. l. vegetable oil,
- 4 tbsp. l. butter,
- 1 tsp. a mixture of chopped bay leaf and thyme,
- pepper, salt to taste.
Preparation
Stuff the carcass with lard cut into strips. Place the rabbit, chopped onion into a deep saucepan, sprinkle with thyme and bay leaf, sprinkle with vegetable oil, pour in wine, salt and pepper. Marinate for 5-6 hours. Cook the marinated rabbit on a spit for 10-15 minutes. Crush the garlic and mix it with the marinade. Pour this mixture over the rabbit and cook for another 30-40 minutes. A few minutes before cooking, pour melted butter over the rabbit. Serve hot.