Rabbit in the oven: recipes

Rabbit meat is very tender and contains virtually no fat. If you cook it according to the pork roasting scheme worked out to automatism, the dish will turn out to be edible, but nothing more. Delicate rabbit meat, when improperly processed, becomes dry and stiff. However, with a certain amount of skill and effort, with the help of simple culinary techniques, you can easily save the juiciness of the “capricious” product.

Cooking recipes

Recipes of rabbit dishes in the oven, cooked correctly, are distinguished by a special gentle taste, aroma and retain useful properties. Rabbit meat is easy to process, but you must follow the cooking rules so that the meat does not turn out to be overdried and hard. You can cook rabbit meat in the oven with potatoes and spices. To cook a rabbit in the oven, choose the meat of a young rabbit. Below you can find the best selection of rabbit recipes in the oven.

Rabbit in the oven


  • Rabbit - 500 g
  • Dry white wine - 1 cup
  • Onions - 2 pcs.
  • Garlic - 3 cloves
  • Chili pepper - 0.5 pcs.
  • Butter - 30 g
  • Fresh thyme - 5-7 branches
  • Fresh rosemary - 2 branches
  • Juniper berries - 5 pcs.
  • Peppercorns - 1 tsp
  • Vegetable oil - 3 tbsp.
  • Salt to taste
  • Sugar - to taste

Cooking method:

  1. Prepare the products. Cut the rabbit into convenient pieces. Peel the onion and garlic. Salt the rabbit and leave for 10 minutes. Fry the rabbit slices in a very hot pan until golden brown. Put the pieces on a plate.
  2. In a pan, dissolve a piece of butter and simmer the onion until transparent. Chop the garlic and chilli and add to the onion. Thyme and rosemary, juniper and a mixture of peppercorns will be sent there. Pour in white dry wine.
  3. We bring to a boil and then we go out for 2 minutes. Salt to taste, you can add a pinch of sugar. We send the fried pieces of the rabbit into a form suitable for the oven, I have a clay pot.
  4. Fill with aromatic wine gravy, close the lid and send to the oven. Turn on the oven 180 degrees. Tom Tom rabbit in wine with herbs in the oven for 2–2.5 hours. After an hour, the oven can be reduced to 160 degrees.
  5. Of course, the rabbit cooks faster, but in this recipe the cooking time is increased due to the fact that the clay pot needs to be put in a cold oven, otherwise the pot may crack. A very tender, juicy and incredibly fragrant rabbit in white wine with herbs is ready.

Oven baked rabbit with potatoes


  • rabbit carcass - 1, 5 kg,
  • onions - 2 pcs.,
  • potatoes - 6 pcs.,
  • tomato - 4 pcs.,
  • bacon - 150 gr.,
  • olive oil,
  • dry wine
  • marjoram,
  • rosemary,
  • salt.

Cooking method:

  1. First, wash the meat under running water and pickle it. Dry with a paper towel and cut into portions.
  2. Then, in a deep bowl, fill with wine and add spices - marjoram, rosemary. Leave for an hour.
  3. Peel the tomatoes, cut into slices, and potatoes into small pieces. Finely chop the onion and mix with potatoes, salt, a little pepper and season with vegetable oil.
  4. We cut the bacon very thinly. Each piece of meat is wrapped in bacon, spread on a roasting pan, next to it we spread potatoes with tomatoes and onions.
  5. Bake in a well-heated oven to 250 degrees. Baking time - 1 hour. The big rabbit will have to be baked a little longer so that it is well baked.

How to cook a rabbit up your sleeve


  • Rabbit - 1 carcass
  • Carrots - 3 pieces
  • Onion - 2 heads
  • Sour cream - 150 gr.
  • Lemon juice - 2 tbsp.
  • Vegetable oil - 2 tbsp.

Cooking method:

  1. Before baking, rabbit meat should be carefully prepared. The carcass is washed and placed in a pan where cold water is poured. The meat is steeped for 2 hours. Water needs to be changed periodically in order to remove odors from rabbit meat.
  2. After a couple of hours, cut the carcass into pieces. For the marinade, squeeze the juice out of half a lemon. Peel the garlic, crush it with a garlic squeezer, combine with sour cream. Mix salt and pepper.
  3. Grate each portion of the meat with mixed salt and pepper. Coat the garlic-sour cream mixture and drizzle with lemon juice. Mix all ingredients thoroughly, pour over vegetable oil and mix again. Marinate meat for 3 hours.
  4. During this time, you need to prepare carrots and onions - peel and cut them into half rings. After 3 hours of pickling, the meat is placed in a baking bag - first you need to lay a third of carrots and onions, then half rabbit meat, then again vegetables, then a layer of meat, and you need to finish with a vegetable layer.
  5. Make several holes in the sleeve. Next, put a sleeve with vegetables and a rabbit on a baking sheet, which must be put in a preheated oven to 200 ° C.
  6. Bake for 40 minutes. After this time, you need to get the meat from the sleeve and let it brown in the oven for 15 minutes. Serve the finished dish with boiled potatoes or vegetable salad.

Baked rabbit with potatoes and onions


  • Rabbit - 800 g
  • Onion - 2 pcs.
  • Potato - 3 pcs.
  • Greens for decoration

Cooking method:

  1. Cut the rabbit into portions. Pickle in any way. Onion cut into half rings. Peel and chop large potatoes.
  2. Put the rabbit and vegetables in the baking bag. Add seasoning mixture.
  3. Fasten the bag with a clip. Send in an oven preheated to 180 degrees for 40-50 minutes. When serving, garnish with herbs. Bon Appetit.

Stuffed Rabbit in the Oven


  • rabbit carcass with all the giblets
  • 3 eggs,
  • 1 cup rice
  • 2 onions.

Cooking method:

  1. Salt and pepper the washed carcass. In this form, leave for an hour to soak. Separated heart, liver, kidneys, lungs finely chopped.
  2. Chop the onion as little as possible. Fry it all in a pan.
  3. At this time, boil the rice until crumbly and hard-boiled eggs. Cut cooled eggs.
  4. Mix and salt everything to taste. This mass will make stuffing for stuffing.
  5. Stuffing stuffed carcass and sew up the tummy. Place in a deep greased baking sheet. Bake at 180 degrees for about an hour, depending on the age and size of the carcass.
  6. Periodically, you need to water the rabbit with its juice, which was released during baking or water.
  7. The rabbit baked in the oven is ready to serve, when the thread is removed, the filling is laid out, and the carcass itself is cut.

Baked rabbit in the oven with sour cream


  • Rabbit - 1 piece
  • Sour cream - 150 grams
  • Butter - 60 grams
  • Onions - 1 piece
  • Salt, pepper to taste
  • Provencal herbs to taste
  • Flour-5 tablespoons
  • Garlic - 2 cloves
  • Water - 2 cups

Cooking method:

  1. Wash the rabbit’s carcass with a paper towel and cut into small pieces. Bun pieces of rabbit in flour on all sides.
  2. In a pan with deep sides, melt 50 grams of butter. And fry the rabbit on all sides over medium heat. Fry for 2-3 minutes until golden brown.
  3. Peel and finely chop onions. Peel and pass the garlic through a press. Spread the rabbit out of the pan and fry the onions and garlic until golden brown
  4. Then we return the rabbit to the pan and simmer another 2-3 minutes. The next step is adding water, salt, pepper and Provence herbs.
  5. And the last step is adding sour cream. Stew the rabbit until cooked under a lid over medium heat.

Oven baked rabbit with vegetables


  • Rabbit - 1 kg
  • Potato - 1 kg
  • Onions - 2 pcs.
  • Carrots - 1 pc.
  • Sweet pepper - 1 pc.
  • Tomatoes in their own juice or fresh - 350 g
  • Salt to taste
  • Ground black pepper - to taste
  • Dried parsley - 0.5 tsp
  • Dill - 0.5 tsp
  • Dried basil - 0.5 tsp
  • Dried tarragon - 0.5 tsp
  • Vegetable oil - 4–5 tbsp. spoons

Cooking method:

  1. Prepare all the necessary ingredients. Peel and wash the vegetables.
  2. Wash the rabbit meat, cut into portions, pat it with a paper towel. Salt and pepper the rabbit.
  3. Cut the potatoes into large pieces, in four pieces. Onions - thin half rings. Cut the carrots into circles or semicircles. Cut the pepper into long strips.
  4. Combine all the prepared vegetables, salt, pepper, add dried herbs and vegetable oil. Mix everything and let the vegetables stand for 5-10 minutes while the oven is warming up.
  5. Pour a little vegetable oil into the bottom of the baking dish. Put the vegetables in a mold. Lay rabbit meat on top of vegetables. Add the tomatoes together with the mashed tomato mass. If necessary, salt and pepper, sprinkle with vegetable oil. Add a little water to the bottom (100-150 g).
  6. Close the foil with the rabbit and vegetables. Put the rabbit in the oven, preheated to 180 degrees. Bake a rabbit with vegetables for 1 hour or 1 hour and 15 minutes.
  7. When the meat is ready, remove the foil and cook another 15-20 minutes, until the rabbit is rosy.

How to cook a rabbit in the oven

Rabbit meat is very soft and tender meat. In cooking, it is a versatile product that can be cooked, stewed, fried, rolled and baked. Cooking a rabbit in the oven is the best method. With it, meat maximally preserves all the useful substances. However, not every housewife knows how to cook a rabbit in the oven. Inspiration will give beautiful photos and delicious fragrant recipes.

With sour cream

It is better to use sour cream of 30% fat for this treat. So the roast will turn out softer and juicier. A tender rabbit in sour cream in the oven is baked on a baking sheet under the foil. Prunes according to this recipe will add a delicate aroma and unique taste to the dish, plus it goes well with rabbit meat. You can do without it, if the food is prepared for everyday dinner or lunch.

  • rabbit meat - 2 kg,
  • large carrots - 1 pc.,
  • onion - 1 pc.,
  • prunes - 0.5 cups,
  • garlic - 2-3 cloves,
  • sour cream - 500 ml,
  • salt and pepper.

  1. Cut the rabbit into medium pieces, grate with garlic.
  2. Fry in a pan until a brown crust is obtained, not forgetting to salt. Put the meat on a plate.
  3. Passer the carrots and onions in large pieces in the same oil.
  4. Put pieces of meat on a baking sheet, place vegetables and prunes on top, grease with sour cream. Water can be added to dilute the consistency. A little salt.
  5. Cover the baking sheet with foil, send to bake for 40 minutes.
  6. Braised rabbit sprinkled with chopped herbs.

With potato

A great option for serving dishes on the festive table. Consider a step-by-step recipe on how to cook a rabbit in the oven with potatoes. The roast is tender and crispy at the same time. Potatoes are always a win-win option as a side dish. Even a novice housewife can cope with this simple recipe, ready to surprise and defeat all guests on the spot with her culinary abilities.

  • rabbit meat - 1 carcass,
  • potatoes - 1 kg
  • onions - 1 pc.,
  • vegetable oil - 30-50 ml,
  • mayonnaise,
  • greens - 1 bunch,
  • bay leaf - 4 pcs.,
  • salt, ground pepper.

  1. Rinse, cut the rabbit carcass into pieces and put on a baking tray.
  2. Add vegetable oil.
  3. Pepper, salt, sprinkle with herbs, add bay leaf.
  4. Finely chop the onion, add to the meat.
  5. Add mayonnaise, mix.
  6. Cut potatoes into circles, mix with meat.
  7. Add a little water, cover with foil, send to bake for 50-60 minutes.
  8. 10 minutes before readiness, you can remove the foil and bake the dish open.

Up the sleeve

The cooked rabbit in the sleeve in the oven is a real culinary masterpiece. This delicate dish is truly considered festive. Unforgettable aroma and soft taste will remain in the memory of guests for many years, and the day will be remembered thanks to the cooked treats. Every housewife will be able to navigate through numerous photos, and the recipe for a rabbit in the oven will seem simple even to a novice cook.

  • rabbit meat - 1 carcass,
  • sour cream - 300 g,
  • olive oil - 100-150 ml,
  • garlic - 5-6 tooth.,
  • wine (dry white) - 250 ml,
  • basil - optional
  • salt, ground pepper (red and black) - to taste.

  1. Cut the carcass into small pieces, place to cool in the refrigerator.
  2. Chop the garlic.
  3. For marinade: mix salt, spices, garlic, 50-75 ml of olive oil.
  4. Take out the meat, coat it with marinade and put it back in the refrigerator for 3-4 hours.
  5. When the dish is well marinated, continue cooking.
  6. Put butter in a preheated pan, when it melts, add the remaining olive. Spread marinated slices, fry.
  7. Transfer fried meat to a baking tray.
  8. Cook the sauce. Pour white wine into a pan, keep on low heat for 5-6 minutes. Add sour cream, mix until smooth. Season with salt, spices and simmer for 3-4 minutes.
  9. Pour the sauce into the baking dish, place the pickled pieces.
  10. Put the container in the sleeve, pack it well, send it to the oven preheated to 200 ° C. Cook for 80-90 minutes.
  11. Serve with stewed vegetables.

In foil

If the rabbit is baked on a baking sheet, then you should cover the dish with foil so that all the liquid is absorbed into the meat and it becomes soft. Consider a step-by-step method of how to cook a rabbit in the oven in foil. The composition of the dish is very simple, requires a minimum list of ingredients that can be found in virtually every kitchen. The recipe below is based on 2 servings.

  • rabbit legs - 2 pcs.,
  • garlic - 3-4 teeth.,
  • vegetable oil - 3-5 tbsp.,
  • seasoning for meat - to taste,
  • ground black pepper, salt to taste.

  1. Remove skin from paws, rinse thoroughly.
  2. Salt, pepper, grate with chopped garlic. Leave to marinate for 3 hours.
  3. When the pieces are marinated, put them on the foil, coat with vegetable oil, cover tightly.
  4. Put the resulting package on a baking sheet, place in the oven for an hour (at a temperature of 200 ° C). 10 minutes before cooking, you can open the foil and continue to bake the roast.
  5. To offer guests a meat dish is with a side dish of vegetables or potatoes.

With mushrooms

Indescribably delicious and satisfying treats - a rabbit with mushrooms in the oven. Roast can be safely served on the festive table. It will delight the dish as the basis for a casual lunch or dinner. Delicate taste and indescribable aroma will surprise all guests and households. Consider cooking a rabbit in the oven. Stewed potatoes are great for garnishing.

  • rabbit meat (carcass) - 1 pc.,
  • champignons - 0.5 kg
  • large onion - 1-2 pcs.,
  • sour cream - 300 g,
  • parsley
  • vegetable oil - 4 tbsp.,
  • seasoning for meat - 1 tbsp.,
  • salt, ground black pepper - to taste.

  1. Prepare the meat. Rinse the carcass thoroughly under running water, chop into medium pieces.
  2. Fry the pieces in a pan heated with vegetable oil until a brown blush.
  3. Cut the onions into half rings, the champignons - into small cubes, 0.5 mm thick.
  4. Strain the onion until a golden hue is formed, then introduce the mushrooms, simmer until all the water comes out.
  5. Put the meat in a baking dish, add mushrooms.
  6. Mix sour cream with salt, pepper, seasoning. Pour the meat.
  7. Cover the dishes, send to the oven for 50-60 minutes.
  8. Decorate the finished roast with greens.

The benefits of rabbit dishes

Rabbit meat is not only very tasty, but above all an environmentally friendly and dietary product. Rabbit meat compares favorably with other animals. So, it does not contain cholesterol, traces of drugs and chemicals, herbicides, as well as heavy metals. As for, for example, protein, there is more in rabbit meat than in lamb, veal, pork or beef. And fat, on the contrary, is less.In addition, rabbit meat contains C-ascorbic acid, PP-nicotinoamide, phosphorus, B12-cobalamin, iron, B6-pyridoxine, potassium, fluorine, manganese, etc.

Rabbit is perfectly absorbed by our body and can even remove radionuclides from the body. Not for nothing that the first meat that is recommended for infants is rabbit meat. Anyway, rabbit meat is the best choice not only for young children of preschool age, but also for adolescents, nursing mothers, allergy sufferers, diabetics, hypertensive patients, the elderly and everyone who has gastrointestinal problems. Therefore, around the world, rabbit dishes in the oven are very popular.

Rabbit meat contributes to the quickest recovery of strength after illness and injury. This meat is useful for people of extreme professions, as well as residents of contaminated areas. In other words, the rabbit is useful to everyone and everyone. Therefore, KhozOboz suggests immediately starting a process such as cooking a rabbit in the oven.

In the marinade

Rabbit meat is very tender and tasty. However, for greater flavor and softness, it is better to hold the meat in the sauce. This recipe describes a simple but delicious marinade for a rabbit in the oven. This unforgettable dish can surprise even true gourmets, and those who study the recipe from the photo often start to salivate, there is a desire to cook it.

  • rabbit meat - 1 carcass,
  • onion - 1 pc.,
  • garlic - 2-3 tooth.,
  • vegetable oil - 100 ml,
  • bay leaf - 3 pcs.,
  • chili pepper - 1 pc.,
  • cloves to taste (3-4pcs.),
  • salt, pepper mixture to taste,
  • 4% balsamic vinegar - 2 tablespoons,
  • mint, tarragon - 1 tsp each,
  • turmeric - 1 tsp,
  • rice - 200 g.

  1. Cut onions in half rings or quarters.
  2. Take chili pepper to taste, chop in any way. Do not use the whole spicy vegetable!
  3. For a better flavor, dip a mixture of peppers, cloves and laurel in a glass of water.
  4. Pour vegetable oil into a separate bowl, adding balsamic vinegar. Stir, adding onions, chili peppers.
  5. Grind the garlic in a press, add to a bowl.
  6. Enter tarragon and mint into the resulting marinade.
  7. Pour seasoned water and spices. Stir: the aromatic marinade is ready.
  8. Putting meat in the resulting marinade, note the time. Remove the product after 2-3 hours.
  9. Fry rice in oil, sprinkled with turmeric. This will give a delicate aroma and beautiful color. Add water (about 1 cup), salt, cook until half cooked, until the water evaporates.
  10. Place pieces of meat on a baking tray, add rice, close the lid.
  11. In the oven preheated to 180-200 ° C, place the resulting dish. Cook for about 50 minutes.

With vegetables

As mentioned earlier, rabbit meat is prescribed for diet or baby food, and vegetables are the best side dish for frying. Here you can experiment by adding the ingredients to your taste and desire. A rabbit with vegetables in the oven will turn out even more useful and aromatic if you follow a simple recipe to follow and observe the proportions of all the ingredients.

  • rabbit meat (carcass) - 1 kg,
  • onion - 1 pc.,
  • medium carrots - 1-2 pcs.,
  • tomato - 1 pc. or tomato paste - 1 tbsp.,
  • turmeric - 1 tsp,
  • paprika, salt - to taste,
  • parsley and dill.

  1. Wash the carcass, grind it into pieces.
  2. Place in the marinade for 2-3 hours, for example, in the one described above.
  3. Cut the onions into quarters, send the carrots to a coarse grater. Stew with a little vegetable oil for 3-5 minutes.
  4. Add seasoning for a delicate flavor.
  5. After the pieces are marinated, lay them on a baking sheet, adding vegetables.
  6. Dice the tomato, spread on top, or add a spoonful of tomato paste instead.
  7. Pour the marinade into the food.
  8. Cover the baking sheet with foil. Send to bake for 50-60 minutes (when heated to 180 ° C).

With cream

The meat of a middle-aged animal should always be marinated for several hours to obtain the desired softness. There are many marinades, but in cream - the most tender. Take the product better than 10% fat. Cream rabbit in the oven is a great option for a holiday meal. Guests will be impressed. Instead of cream, you can use sour cream, diluted with water.

  • rabbit meat - 1 carcass,
  • cream 10% - 150-200 ml,
  • milk - 150 ml
  • medium carrots - 2-3 pcs.,
  • onions - 1 pc.,
  • greens (parsley) - several branches,
  • olive oil,
  • salt, pepper - to taste.

  1. Grate the carrots.
  2. Chop the onion into small cubes.
  3. Fry the rabbit slices in oil until brown, put in a pan.
  4. Fry the onion until it smells good, add carrots and simmer lightly.
  5. Tie the parsley in a bunch (we will not need it later), put it in the meat.
  6. Add carrots with onions.
  7. In a pan, where meat and vegetables were stewed, pour water and bring to a boil, then pour it into a pan to the meat.
  8. All salt and pepper.
  9. For the sauce, mix the cream with milk, pour into a saucepan.
  10. Cover and send to languish in the oven for 40-50 minutes.

Find out even more recipes, how to cook a rabbit, how to choose and marinate this diet meat.

How to carve a rabbit carcass

On the shelves of shops you can find a whole carcass of a rabbit, and already cut into portions. The second option, of course, is more convenient. But if you still had to face the whole carcass, you have to tinker a bit. For cutting, you need a sharp knife and kitchen scissors.

The carcass must be completely thawed. Excessive pieces of fat are better to cut. They can be used for frying, for example, potatoes.

Spread the rabbit back up on the cutting board. The first step is to separate the back of the carcass - cut the flesh with a knife to the bone, and eat the bone with scissors.

Separate the hind legs from the resulting part. If the carcass is large, then the legs are chopped in half so that it is more convenient to cook further dishes. The result is five portioned pieces.

Using a knife, cut off the front legs. If necessary, you can divide them into two parts. After such cutting, the body itself and the chest remain. With a knife on the back, cut the meat to the bone into portioned pieces of the required size. Have a bite to eat with scissors and divide the breast into several parts - they will make 3-4 pieces. The carcass is completely cut, you can start cooking dishes.

Is it necessary to soak and pickle rabbit meat

Wild hare meat must be soaked without fail. But a rabbit raised on a farm does not need this. Its meat is young and tender, it should not have any odors.

If there are any doubts about the quality of rabbit meat, then it can be soaked. For this, ordinary water, milk, a weak wine or vinegar solution are suitable. If possible, it is best to leave the meat overnight in water. If time is limited, then 1 hour will be enough.

There is practically no fat in the rabbit, so the meat must be pickled so that it becomes juicy, tender and, of course, fragrant. Various spices give their own special taste. The following marinades are best suited for a rabbit:

  • sour cream and cream give juiciness and pleasant creamy taste,
  • whey makes meat very tender
  • olive oil with garlic passed through a press softens and enriches with a piquant aroma,
  • honey with mustard gives not only an unusual taste, but also allows you to get a crisp when frying.

For rabbit meat, any spicy and aromatic spices, as well as bay leaves, are well suited.

Rabbit with potatoes in the sleeve

Due to the fact that the dish is prepared in the sleeve, it does not need to be watched. This recipe is especially suitable for those who cook the rabbit for the first time and are afraid to spoil the meat.

  • Rabbit 1.5-2 kg
  • Onion 2 pcs.
  • Carrots 2 pcs.
  • Potato 7 pcs.
  • Garlic 3-4 cloves
  • Sour cream 4 tbsp
  • Adjika 1.5 tbsp
  • Salt and black pepper
  • Sleeve for baking

  1. Cut the carcass into portions, rinse and dry well. Combine sour cream, spices and adjika. Add meat to the resulting marinade, mix well, cover and put in the refrigerator for 2 hours. If you have time, you can leave the rabbit for a longer period.
  2. Peel and cut vegetables: potatoes in large cubes, carrots in slices, onions in half rings. Combine the ingredients, add the garlic, spices, vegetable or better olive oil, passed through the press. Mix everything well.
  3. Put vegetables in the baking sleeve, pickled rabbit on top. Tie the bag well, pierce it with a toothpick in several places and place it on a baking sheet.
  4. The oven should be preheated at 180-200C. Bake the rabbit with vegetables for 1 hour. When time runs out, the sleeve on top must be cut and continue cooking for another 10 minutes. Arrange the dish portionwise on plates. From above it is necessary to pour the juice that gave the rabbit and potatoes. Can be chopped with green onions.

Rabbit in sour cream

Sour cream is great for a rabbit. It makes the meat tender, juicy and incredibly soft. Alternatively, kefir or natural yogurt without flavoring is good.

  • Rabbit 2 kg
  • Sour cream 500 g
  • Onion 1 pc.
  • 1 carrot
  • Garlic 3 cloves
  • Dried herbs
  • Vegetable oil
  • Salt and black pepper

  1. Rinse the carcass, remove the films and grease. If the meat has a specific smell, then it needs to be soaked - 1 tablespoon is taken per 1 liter of water. vinegar. It will take 2-4 hours. Cut the prepared rabbit into portions.
  2. Cut the carrots into thick cubes, chop the onion into large half rings.
  3. Dilute sour cream in 50 ml of boiling water, add dry aromatic herbs, garlic, salt and pepper, passed through a press. Combine the rabbit and prepared vegetables, pour them with sour cream marinade, mix well, cover and put in the refrigerator for several hours. The more time the meat marinates, the tastier the dish will be.
  4. Lightly grease the baking dish. Put prepared ingredients, cover with foil tightly on top. Bake for 1.5 hours at 180-200C. To make the rabbit brown, you need to remove the foil and cook another 10-15 minutes.

A whole rabbit "in a coat" of bacon

A rabbit can be prepared not only in portions, but also in a whole carcass. Bacon will give meat additional juiciness, pleasant smoked aroma and unusual, but very beautiful appearance. To facilitate the task and get dinner immediately with a side dish, you need to cook a rabbit with potatoes.

  • Rabbit carcass 1 pc.
  • Potato 2 kg
  • Bacon 350 g
  • Vegetable oil 100 ml
  • Rosemary 5 sprigs
  • Coarse salt

Step by step cooking:

  1. Peel and cut the potatoes into two or four parts. Mix with vegetable oil and spices. Put the vegetable in a baking dish so that it completely covers the bottom of the container in one layer.
  2. Rinse the carcass, cut off the grease and films, and dry.
  3. Put slices of bacon on the clean table. Lay the rabbit on his back and wrap the carcass with the free ends of the meat. Wrap the legs in separate strips. You need to do everything carefully so that you get a beautiful appearance of the dish.
  4. Put the rabbit on the potatoes back up. The carcass should not touch the bottom of the baking dish. Add sprigs of rosemary. Cook the dish for 1 hour at 200C. When 30 minutes have passed, the potatoes can be mixed. Do not touch or turn the rabbit. After the cooking time has ended, leave the pan in the oven for a while longer.
  5. Transfer the potatoes into a large flat dish, pour it with the broth formed during the frying process, lay the rabbit on top. It should be intact for an effective presentation of the dish, especially if it is a festive feast.

Braised rabbit in wine

Since the rabbit contains a minimal amount of fat, the prepared meat is often dry. To avoid this, it is necessary to use various marinades and sauces. The rabbit turns out to be very juicy and tender in white wine, and the incredible aroma of the dish gives a bouquet of herbs.

  • Rabbit 500 g
  • Onion 2 pcs.
  • Garlic 3 cloves
  • Chili pepper 0.5 pcs.
  • Dry white wine1 cup
  • Butter 30 g
  • Vegetable oil 3 tbsp
  • Fresh rosemary 2 branches
  • Thyme fresh 5-7 branches
  • Peppercorns 1 tsp
  • Sugar
  • Salt

  1. Rinse the carcass, cut into pieces. Salt the meat and leave for 10 minutes. In vegetable oil, fry the rabbit on both sides until a light golden crust appears and remove it from the heat.
  2. Melt the butter in a pan. In it, fry the chopped onion until it becomes transparent. Add minced garlic and chopped chilli. Next, send peppers, sprigs of rosemary and thyme to the pan. Pour in the wine. Ideal - dry white. Bring the aromatic mixture to a boil, hold for a couple more minutes, add salt and, if desired, a pinch of sugar.
  3. It is better to cook the dish in a small and deep form. Suitable ducklings, glassware with a lid or a spacious pot. Put the fried rabbit in the selected container and pour the wine dressing so that it completely covers the meat. Cook in the oven at 180C for 1.5-2.5 hours. The longer the dish languishes, the juicier and more aromatic the rabbit turns out. Garnish is best served with potatoes. When serving, it is worth pouring wine sauce in which the meat was languishing.

Rabbit with rice in the oven

Rice cooked in the usual way can be fed to the rabbit. But if you cook this cereal together with meat in one dish, you get a very interesting dish that will save time to the hostess.

Ingredients for the dish:

  • Rabbit 500 g
  • Rice 150 g
  • 1 carrot
  • Onion 1 pc.
  • Tomato 0.5 pcs.
  • Paprika 1 tsp
  • Turmeric 1 tsp
  • Salt

Ingredients for Marinade:

  • Vegetable oil 100 ml
  • Balsamic vinegar (4%) 2 tbsp.
  • 2 cloves of garlic
  • Onion 1 pc.
  • Chili pepper 1 pc.
  • Bay leaf 2 pcs.
  • Tarragon 1 tsp
  • Peppermint 1 tsp
  • Clove 3 pcs.
  • Peppercorns mixture
  • Salt

  1. Cut the onion into half rings, chili peppers into slices.
  2. In warm water, place a bay leaf, a mixture of peppers and cloves so that their aromas open and become more saturated.
  3. Combine vegetable oil and balsamic vinegar, add chili, onion, chopped garlic, tarragon and mint. Also suitable are basil, rosemary or Provence herbs. Pour in water with already infused spices.
  4. Lower the rabbit in the marinade and leave for 2 hours.

  1. Cut onions into thin half rings, chop carrots on a coarse grater, fry vegetables in vegetable oil for 5 minutes.
  2. Rinse well in several waters and add to vegetables in a pan, add paprika, turmeric and salt, mix well. Each rice should be rolled in spices and soaked in oil.
  3. Croup must be cooked until half cooked. Therefore, water will be needed in a ratio of 1: 1. Cook rice until the liquid evaporates completely.
  4. Place the pickled meat in a glass baking dish. Put vegetables with rice on top, add diced tomato. Pour the dish with the marinade in which the rabbit was. Cover the dishes with a lid and put in the oven, heated to 180C, for 40-50 minutes. Fluid should not remain. A very juicy and aromatic dish is ready.

Watch the video: How To Bake A Rabbit In The Oven (February 2020).