How to stew a rabbit in the oven recipes. How to cook a rabbit so that the meat is soft. Recipes for rabbit in various sauces, the secret to cooking soft meat

19.10.2019

The phrase that rabbit meat is considered dry meat, and only true masters can cook it correctly, is a myth. It's worth just trying.
How to cook a rabbit in the oven? The same as chicken: stew, boil, fry, bake, prepare rolls, stews. The oven option is used more often, since the meat does not lose useful properties and reveals a unique taste.

Rabbit meat is a dish of royal tables. And it’s no coincidence, since it’s saturated with proteins minimum quantity fat Doctors prescribe diets with rabbit meat on the menu. Complementary feeding for infants begins with the introduction of a dietary product.
Before cooking, soak the rabbit meat in dairy products or light alcohol. Water will also do. Grease old meat with mustard before cooking. It is permissible to cook a young carcass immediately.
The result will be faster if you chop the carcass into parts. You can cook the pieces together with rice, potatoes, and mixed vegetables.
The rear part of the animal is more valued for its meatiness, taste and uniformity.
A baking sleeve or foil will protect the meat from dryness. Lard or bacon is also used.

The secret and irreplaceable friend of a specific meat product is herbs. The ones you like will do. You can sprinkle the rabbit meat with aromas in advance or during cooking. It depends on what result you want to achieve.

Rabbit in the oven, stuffed with lard

All recipes for cooking rabbit are good, but with lard - a win-win. This is a dish done right, juicy and rich.

Rabbit carcass
Lard – 100 grams
Sour cream – 3 tbsp.
1 carrot and onion each
Seasonings: herbs, garlic, salt

We stuff the belly of the animal with lard and place it on a baking sheet.
Coat with a pre-prepared sour cream mixture of crushed garlic and salt.
Place in the oven at medium temperature and determine readiness by sight. In the process, juice will be released, which we pour on top of the dish.
The last step is to give it an appetizing look. Chopped parsley or dill can help.
It is preferable to bake in the oven in a sleeve: it will be juicy and aromatic. In foil is another option that won’t let you down. The foil will prevent the juice that accumulates from below from leaking out. As an addition, pre-cooked potatoes are suitable.

Rabbit with potatoes and mushrooms

Rabbit meat according to this recipe is often cooked in the oven with potatoes, but when stewed it gets a special flavor.

Carcass cut into parts
Half a liter of broth
Mushrooms – 300 grams
A glass of full-fat sour cream
Fresh onion feathers
Potatoes – 4 pcs.
Spices and salt

Fry the meat pieces in a frying pan.
In the same oil we fry the onions. When the golden color appears, pour the broth into the vegetable sauté and simmer.
Place rabbit meat into the boiling mixture, add spices and salt. We also send mushrooms here. We continue to simmer under the lid for at least an hour.
We use fresh or defrosted mushrooms. The right choice there will be white or champignons that do not need long-term heat treatment.
Closer to readiness, add potato wedges and milk product. Leave on low heat until the potato pieces are soft. Turn it off and let it brew. When serving, sprinkle with chopped onion feathers.

Baked rabbit in the oven with mushrooms in sour cream sauce

Rabbit carcass
2-3 onions
400 grams of champignons
Sour cream – 400 grams
Vegetable oil
Soy sauce for marinade
Spices: garlic, dill, pepper, salt

We cut the carcass into portions, keep it in soy sauce. Do not add salt, immediately place in boiling oil and fry until crusty.
Fry the mushroom halves separately in oil, do not add salt, otherwise the juice will begin to release.
You need a lot of onion rings, don’t regret it, chop them up. We also fry separately.
In a heat-resistant bowl, spread the layer of vegetables and mushrooms. Place the rabbit meat on top and sprinkle with the rest of the side dish. Pour some water and wrap it with a thin metal sheet.
You need to simmer the dish for about an hour to get it right own juice.

Rabbit baked in the oven in wine

Rabbit meat – 2-3 kg.
Red wine – 2-3 glasses
Olive oil
Balsamic vinegar – 20 ml.
Lemon juice – 1 tbsp. l.
Bulb
Parsley
Oregano - small spoon
Ground pepper and salt

To allow the rabbit to languish in its own juices, the carcass is cooked in foil,
We combine the spices and spread them inside and out.
We also combine the liquid ingredients, mix and pour over the meat.
We cover the rabbit inside and outside with onion circles.
The heat will evaporate the liquid, thickening it into a sweet, spicy gourmet sauce. The dish is ready when the meat is covered with a crust.

Baked rabbit in the oven with apples

Rabbit meat - more than 1.5 kg.
2 carrots and onions
Glass of white wine or wine vinegar
3 apples (preferably sour)
Raisins – 2 handfuls
Spices and salt

To soak the rabbit meat better, cut the carcass into pieces, marinate it in chopped onion rings and wine and remember thoroughly. This way the marinade will be absorbed better. Add spices: oregano, thyme, dry parsley.
The next ingredient is carrots, cut into circles, pour into the meat marinade.
Add raisins (or other dried fruits) last. Let it sit for an hour. During this time, the juice will release and nourish the added ingredients.
Take a baking dish with a lid. It is important that the marinade does not evaporate, but covers the meat and vegetable side dish. If there is no lid, cover with foil.
We cover the edges of the workpiece with slices of sour apples and put it in the heat. When the meat is soft and falling apart, the dish is ready.

Baked rabbit in sour cream

Rabbit baked in sour cream differs from stewed rabbit. Stewing makes the meat soft, and the heat makes it juicy and elastic with subtle aroma prunes To cook a rabbit in the oven you need:

2 kg. rabbit meat
Carrot
Bulb
Half a glass of prunes
2-3 cloves of garlic
Half a liter of sour cream
Pepper and salt

We do the same as with chicken: divide into portions, rub in garlic.
Fry the marinated rabbit meat until brownish.
At the same time, saute the onion and carrot cubes. Place the workpiece in an oven dish, cover with a vegetable coat, prunes and grease with a fermented milk product. To prevent the dish from coming out dry, add water and cover the top with foil. Baking time – 40 minutes.

How to cook rabbit with olives

Rabbit meat, at least a kilogram
1 can of olives
Bacon – 150 grams
2 onions
3 cloves garlic
Thyme, parsley, Bay leaf
300 ml. dry white wine
1 tbsp. cognac
1 tbsp. flour
4 tbsp. l. olive oil
Black pepper and salt

Preparation of products: dietary product Divide into portions, cut bacon and onion. Grind the garlic cloves and parsley separately.
Fry the meat pieces in boiling olive oil until half cooked. In a separate frying pan, fry the onion and bacon.
Combine the meat and the roast and continue to simmer together.
Sprinkle with cognac, set on fire so that the meat is engulfed in flames for a few seconds.
Add the remaining ingredients, pour in the wine diluted with water, add olives, spices and bay leaves. Simmer for at least 40 minutes.
To make the sauce thicker, add water mixed with a spoonful of flour.
When serving, dilute the hearty dish with chopped vegetables or salad mix.

Rabbit in the oven in marinade

Rabbit meat
Bulb
Garlic – 2-3 cloves
Vegetable oil
Bay leaf, cloves, turmeric
Chili pepper – 1 pc.
Balsamic vinegar - 4 tbsp.
Mint, tarragon – 1 tsp.
Rice – 200 grams

Chop the onion feathers coarsely and the hot pepper finely. Stir in balsamic vinegar and vegetable oil.
Prepare a water-based marinade: dissolve pieces of cloves and bay leaves, squeeze in garlic, add tarragon and mint.
Place the meat in the spicy marinade to soak for 1-2 hours.
Fry the cereal on the stove, adding color with turmeric. Then pour in the liquid from the filter and evaporate until the rice swells.
Combine in a heatproof bowl. There is rabbit meat in the center, rice along the edges, and cover with a lid on top so that the heat does not dry it out. You can eat in about an hour.

Rabbit in the oven with vegetables

Rabbit meat
0.5 kg potatoes
2 onions
Mustard – 2 tbsp.
1 carrot
1 bell pepper
2 eggplants
Vegetable oil
Bay leaf, ground pepper, fresh parsley, salt to taste.

In order to save time, we soak in a fast way: coat pieces of rabbit meat with mustard.
We cut vegetables: potatoes, eggplants, peppers - into strips, carrots into circles, onion rings.
In a heat-resistant sleeve, place the rabbit meat in the center, and surround it with vegetables, sprinkle with bay leaves. We pierce the bag in several places to allow steam to escape.
Fry in a bag until golden brown.

Rabbit in the oven with cream

Rabbit carcass
130 grams of celery
1 carrot
1 onion
Leek – 70 grams
1 liter of cream
Dry white wine – 150 grams
Olive oil
Thyme sprigs
Bay leaf, salt, pepper

Rub the rabbit pieces with a mixture of spices and butter.
We make vegetable slicing: carrots, onion, leeks, celery cut into large squares. First, cook the meat base until golden brown over high heat in a frying pan. Afterwards we put it in a special frying dish.
We continue to saute the vegetables on the stove. When fried, add to the rabbit meat.
Pour wine over the mixture, add bay leaves and add cream.
Place in a hot oven to simmer the dish over low heat. The result is a delicate, aromatic, creamy dish.

Whole baked holiday rabbit in the oven

Each of the recipes given above claims to be on the holiday table. The following recipe will captivate guests with its simplicity and taste.
What you will need:

Rabbit - 1 pc.
Bacon – 350 grams
2 kg. potatoes
Vegetable oil – 100 grams
Salt and rosemary sprigs

How to cook:

Potatoes are a side dish. We cut it into large slices.
If you don’t have bacon, take salted lard and cut it into thin slices to wrap around the carcass. We start with the limbs: we wrap the paws overlapping, then the middle, securing the edges from the bottom. So the rabbit is entirely under the sebaceous membrane. Place the potatoes with their backs up and bake in the oven at 200 degrees.
Turn the card over to bake without touching the meat. When baked, turn off the heat and leave to “reach” the desired state.
Meat, potatoes and rosemary - a festive combination on the festive table!

Rabbit meat is very healthy due to the large amount of nutrients and low cholesterol and sodium salts. In all respects it is better than pork and beef.

In addition, rabbit meat contains protein that is easily digestible by the human body, so it is included in the diet of children, sick and elderly people, pregnant and lactating women. But rabbit meat also contains harmful substances – purines, which can disrupt the acid-base balance in the body.

If you add up all the pros and cons of rabbit meat, it turns out that it is still more benefit than harm.

In addition, rabbit meat is one of the most expensive on the market, and not everyone may develop health problems from consuming it excessively. Therefore, sometimes you can diversify the menu and treat yourself and your loved ones to “homemade game”.

In what vessel is it better to cook rabbit meat to make the dish really tasty? Any utensil for cooking a rabbit at home is suitable - a cast iron or ceramic duck pot, a steel baking sheet, a frying pan, a cauldron, a stewpan, a regular saucepan - enameled or ceramic. The choice of cookware depends on how the rabbit will be cooked - in the oven or on the stove.

Culinary experts advise soaking rabbit meat before cooking - the meat is soaked in clean water, milk, or whey for 5-7 hours. After soaking, the meat becomes softer and loses its specific gamey taste. If the meat is soaked in water, you can add 1 tablespoon of apple cider vinegar to it.

The cooking time also depends on what kind of dish you want to end up with - you can fry it in a frying pan until crispy very quickly - in just half an hour, but most likely the meat will turn out tough. It will take about an hour to bake in the oven. If you need to prepare broth from meat, this will also take no more than an hour, although the cooking time depends not least on the age of the rabbit - the younger it was, the softer its meat.

Experienced cooks prefer not to cook the whole rabbit, because different parts carcasses different time preparations. The back, back, breast and legs are best cooked different ways, but sometimes they break this rule if they need to cook a rabbit that is not only tasty, but also beautiful.

Cooking methods

There are many recipes, following which you can cook rabbit meat correctly and tasty - in a saucepan, in the oven, in pots, in a frying pan, in water and in sour cream. Let's start with the simplest.

Recipe 1.

How to cook a rabbit so that the meat is soft? This is very simple to do - cut the carcass, cut into pieces and boil for 1 hour. During this time, the young rabbit will become soft, but if the rabbit was more than two years old, it will take longer to cook. The first broth will need to be drained and poured over the meat. clean water and cook until done. You can add seasonings and spices to the broth to taste - bay leaves, onions, carrots, a mixture of peppers, basil, ginger, nutmeg, and of course - a little salt.

When the meat is cooked, you can lightly fry it in a frying pan in butter or vegetable oil until a slight blush appears. It will turn out quickly, tasty and healthy, with minimum set products.

Recipe 2.

Rabbit in sour cream on the stove. To prepare it you will need the following products:

1 rabbit carcass, 200 grams of sour cream, 2 onions, 100 grams of butter, 4 tablespoons of flour, 2 bay leaves, 2-3 cloves of garlic, a mixture of peppers, salt.
Cut the carcass into small pieces, rinse, salt and pepper, roll in flour.
Finely chop the onion, pass the garlic through a garlic press.

Melt the butter in a frying pan and fry the meat on all sides until golden brown. Transfer the fried meat into a cauldron. Separately, fry the onion for 2-3 minutes.

Pour 2 glasses of water into the cauldron with meat, add fried onions and simmer for 40-50 minutes. Then add bay leaf, sour cream, and a little water to the meat if it has boiled away. Simmer for another 10 minutes, remove from heat, add garlic, let stand for 10-15 minutes. The rabbit in sour cream is ready! You can serve with any side dish - pasta, mashed potatoes, buckwheat porridge.

Recipe 3.

Rabbit with potatoes in the oven. We will need the following set of products: rabbit meat, 700-800 grams of potatoes, vegetable oil for frying meat, 100 grams of butter, 2 small onions, 1 carrot, bay leaf, 10 black peppercorns, 100 grams of water, salt.

Fry the pieces of rabbit meat over low heat in a frying pan with a lid until half cooked. Separately fry 1 onion and chopped carrots. Place the meat in a small baking tray, add fried onions and carrots, bay leaves, peppers, coarsely chopped potatoes, chopped raw onion on top, add water and salt to taste. Place the butter cut into pieces on top of the potatoes and onions.

Cover the baking sheet tightly with foil and place in the oven. After 30-40 minutes, take out the baking sheet, remove the foil, mix all the ingredients and put in the oven for another 10-15 minutes so that the excess moisture evaporates and the meat and potatoes brown a little. After this, the dish will be ready to serve.

Recipe 4.

TO festive table It is better to cook the whole rabbit carcass so that you can serve it to the table in a beautiful presentation. So, we cook the whole rabbit at home, in the oven and in sour cream. In addition to the rabbit carcass, you will need 1 glass of mustard, 1 kg of potatoes, 200 grams of sour cream, salt and pepper to taste.

We wash the carcass, rub it with salt and ground pepper, place the carcass on a baking sheet, greased with vegetable oil, belly down. Lubricate with mustard top part carcasses, and place the baking sheet in an oven preheated to 160 degrees for 15-20 minutes.

While the rabbit is cooking, peel the potatoes, chop them coarsely, and add salt to taste. Let's take the baking sheet out of the oven, turn it over, brush the belly with the remaining mustard, put the potatoes around it, and put it in the oven for another 15-20 minutes. After this, take the baking sheet out of the oven again, pour sour cream over the carcass and potatoes and place in the oven to complete cooking for 10 minutes. When the rabbit is ready, the whole carcass is laid out on a large dish, the potatoes are placed on the sides, sprinkled with herbs and served hot.

Recipe 5.

Rabbit in sour cream, in the oven. What products will we need? In addition to the rabbit carcass, you need to take 4 onions, 4 carrots, 500 ml of sour cream, salt and pepper to taste.

Cut the meat into pieces, soak in water for 2-3 hours, then drain the water, rub the pieces with salt and pepper and fry in a frying pan until golden brown.

Place the fried meat in a ceramic or cast iron duck pot. Cut the onion into rings, grate or cut the carrots into rings, and add to the meat. Fill the container with water so that the meat is not completely in the water; the rabbit should be stewed, not boiled.

Cover the container with a lid or foil and place in the oven for an hour, then add sour cream and simmer everything together in the oven for 20 minutes. After this, the rabbit in sour cream is ready.

Recipe 6.

Rabbit in sour cream and wine, in the oven. The carcass can be cooked whole or cut into pieces. We will need: rabbit meat, 500 ml of dry white wine, 3 onions, 2 tomatoes, 100 ml of sour cream, ground black pepper, a sprig of rosemary, 5 grams of marjoram, salt, a head of garlic, 1 tbsp. flour.

Rub the meat with salt and pepper, large saucepan or another suitable container, pour wine and 1 tbsp. sour cream, mix, add rosemary. If the container is small, it is better to cut the carcass into pieces so that the meat is completely in the marinade. Place the container in the refrigerator for a day.

Before cooking, cut the onion, crush the garlic, add marjoram and pepper, fry everything in a frying pan in vegetable oil.

Fry the marinated meat in a frying pan for 10-15 minutes, put it in a baking sheet, add sour cream, fried onions, garlic and spices, peeled and chopped tomatoes, cover with foil and simmer for 10-15 minutes.

Pour the wine in which the meat was marinated into a glass, add 1 tbsp. flour and mix, add to the meat, simmer everything together until cooked.

It will not be possible to cook a rabbit using this recipe quickly, but the result will pleasantly surprise both guests and household members.

Recipe 7.

Rabbit in foil in the oven, the meat according to this recipe is cooked quickly for 30-40 minutes, but it must first be marinated. For this recipe you will need the following products: rabbit carcass, 1 onion, 100 grams of butter, 40 grams of parsley root, 2 tbsp. tomato paste, 4-5 cloves, pepper, salt to taste, water.

We cut the meat in large pieces, wash, sprinkle with pepper, add cloves and grated parsley root, fill with water. The meat should be kept in this marinade for 2-3 hours at room temperature.

Then we place each piece on a separate sheet of foil, put chopped onion, a little tomato paste on the meat, and sprinkle with ground pepper. We wrap the foil very tightly so that the juice does not flow out of the meat and the steam does not escape.

Place the foil rolls on a baking sheet and put them in the oven for 30 minutes, then take out the baking sheet, pierce holes in the foil through which the moisture will evaporate, and put them in the oven for another 10 minutes.

Recipe 8.

Rabbit meat in white sauce. We will need: 1 rabbit carcass, 1 onion, 1 carrot, 1 parsley root. For the sauce - 3 cups broth, 1 egg yolk, 3 tbsp. butter, salt, black peppercorns, bay leaf.

Divide the carcass into portions and cook for 40 minutes in water with the addition of onion, parsley, carrots, pepper and bay leaf.

Place the cooked meat on a plate and begin preparing the sauce. To do this, heat the flour in a dry frying pan, stirring constantly. Then add 2 tablespoons of butter and fry the flour. After cooking the meat, strain the broth and pour it into a frying pan with fried flour.

Stir so that there are no lumps, cook the sauce for 5-10 minutes, turn off the heat. The egg yolk should be mixed with a small amount of sauce and poured into the total mass. Add salt and 1 tbsp to the sauce. melted butter, mix everything thoroughly.

Pour the sauce over the pieces of meat and serve; if desired, the meat can be fried a little in a frying pan.

Recipe 9.

Rabbit in sweet and sour sauce in a frying pan. We will need: rabbit meat, oil for frying, 300 ml of tomato juice, salt, black peppercorns, 1 tsp. sugar, 2 tsp. lemon juice, 1 onion, 1 carrot.

Fry the meat until golden brown - 10-15 minutes, fry the onion and finely chopped or grated carrots separately, add them to the meat, pour tomato juice, add lemon juice, pepper, sugar and simmer under the lid for 40 minutes over low heat.

Meat is an essential product in the human diet. For a long time now, nutritionists and doctors have been recommending special attention relate to the type of meat that most often appears on our tables, because it is necessary to start taking care of health from nutrition. Excessive consumption of fatty meat is fraught with a wide variety of consequences, including an increase in the level of “bad” cholesterol, as well as an increase in excess weight. rabbit on the list of useful and delicious views beyond competition, and also has a number of useful properties.

Useful properties of rabbit meat

Rabbit is a very dietary product that absolutely everyone can consume and is especially recommended for small children. This is a complete protein that is perfectly absorbed by our body and is especially needed for it. it contains quite a lot of minerals, polyunsaturated fatty acids and salts - iron, phosphorus, copper, potassium, zinc, fluorine, manganese, as well as vitamins B, PP, C.

Due to its beneficial properties, rabbit meat is often used in folk medicine, in particular for the treatment of bronchitis, dry skin of the hands, to normalize the metabolism of the human body, for kidney diseases, etc. That is why you need to know how to cook rabbit, and you should regularly include this type of meat in your diet. Rabbit meat is considered one of the healthiest and cleanest, because it is a rather picky animal that eats only natural products and will never eat food or additives filled with chemicals. That is why rabbit meat can be consumed at any age.

How to cook a rabbit

Rabbit meat is an amazing product to cook, because it can be boiled, stewed, fried, baked. Traditionally, rabbit is stewed in sour cream or cream sauce pieces with carrots and onions.

You can cook a rabbit on a bed of vegetables, while simultaneously preparing the main dish and a side dish for it.

But not every housewife knows how to cook a whole rabbit in the oven, because not every cookbook can find a similar recipe. And although a whole rabbit is rarely cooked, once you have tasted this dish, you will want to serve it again and again.

Rabbit in the oven

Most The best way To prepare a rabbit carcass is to marinate it in kefir, sour cream or cream. In this way, the meat will not only stew quickly, but will also become even more tender and, when eaten, it will seem to flake in the mouth, and it is due to this that the dish seems overly soft and tender. The advantage of preparing this animal, of course, is that you don’t have to select a certain number of ingredients for the baking recipe, but you can take each of them by eye.

Ingredients:

rabbit carcass
kefir
mustard
onion
greenery
seasonings and salt
vegetable oil
greenery.

Cooking method:

So, as mentioned above, real chefs recommend baking the rabbit only in pieces. Therefore, if someone decided to bake it in the oven entirely. It is very important to choose the right cookware. To do this, it is best to take a cauldron in which the carcass will fit completely and can be filled with marinade. Of course, modern methods Baking meat in foil and for baking is also very acceptable, but it is still better if the rabbit meat is stewed in a sauce rather than under the influence of steam and temperature.

The carcass must first be thoroughly soaked to remove any remaining blood. You also need to cut the film.

The carcass can be easily marinated in kefir with spices and onions cut into rings, which you can even mash a little with your hands for greater effect and so that it imparts its smell and taste to the marinade. The meat is marinated in this sauce for about 12 hours.

While the oven is heating up for baking, add a little more mustard to the marinade for about 15 minutes. Its quantity directly depends on the desired spiciness of the finished dish.

The rabbit carcass is placed in a baking container, which must first be greased with vegetable oil. Pour marinade and bake at 180 degrees for about 40-30 minutes. Then it is advisable to turn the carcass over and bake for another 15 minutes. It is important that there is a lot of marinade so that there is no need to add kefir during the entire cooking process. The longer the rabbit is stewed, the tastier it turns out. ready dish.

At the end of cooking, sprinkle the finished dish with finely chopped herbs. It turns out very tasty, aromatic and beautiful.

An interesting and useful video on the topic: “How to cook a whole rabbit in the oven quickly and easily”:

What to hide, most people love to eat hearty and tasty food, and if this food also brings a large number of usefulness, it is difficult to refuse it altogether. No matter how much the world's nutritionists teach us that it is much healthier for the human body to eat purely plant foods, we still leave some meat in our diet, because in fact, it is very difficult to do without it.

For people who try to monitor their health and weight, for children and the elderly, rabbit meat is very useful and attractive, because it is famous for its dietary properties, as well as for its great advantages over other types of meat that can be purchased on the market.

First of all, rabbit meat is valued because it is considered environmentally friendly. Everyone knows that most of the meat products offered on the market are meat that is stuffed with chemicals and additives that are not very beneficial for the human body.

The rabbit's body is simply not able to accept all these harmful substances; it simply rejects them. In addition to this important fact, rabbit meat can boast high content vitamins C and group B, as well as the presence of minerals such as manganese, iron, phosphorus, fluorine and potassium.

Most of these compounds are very beneficial for a growing organism, which is why it is so necessary to feed your child rabbit meat, and the more often the better. After all, regular inclusion of this meat in your diet can also normalize fat metabolism, as well as optimize the balance of nutrients.

Rabbit is considered a very valuable meat; in many cuisines of the world, a rabbit dish is considered a classic and very refined delicacy.

For example, in the very popular rabbit stew, such a magnificent dish is an important component of any good restaurant; every serious chef knows how to cook this dish to the highest standard.

Rabbit is also considered a very tasty delicacy in German, Czech and other cuisines. In order for such dishes to turn out really tasty, you need to know a few good recipes rabbit, and also follow some tips for cooking it.

Having learned these simple wisdom, you will be able to pamper your loved ones with very tasty and delicious rabbit dishes.

So, you have a finished rabbit carcass on your table, you have washed it and are ready for further actions. Whether you bake it completely or divide it into parts is, of course, up to the owner, but it’s easier to cook a rabbit in parts; taste qualities it turns out better.
Before you start baking, it is best to marinate the rabbit meat or at least soak it in water. Rabbit meat, unlike other meats, has a specific smell, therefore, you can bake a rabbit without preliminary preparation, but in the end you will get meat with an honest smell. Therefore, it is better to marinate it, for example, in wine or wine vinegar, or soak it in water for 1-3 hours. This method will make the meat less tough, reduce the smell, which will significantly improve the comfort of eating the finished dish.
Don’t forget, of course, about spices; they can be added at the marinating stage or directly during the cooking itself. Mandatory ingredients include salt, pepper, bay leaf and onion; to add piquancy, you can add dill, basil, coriander, cinnamon and cloves.
Many people are interested in the question of how long to bake a rabbit, because different sources indicated differently, but I want to get a ready-made and tender dish. In fact, it all depends on how long you soak or marinate the dish. When soaking for about 2-3 hours, about 60 minutes should be enough to fully cook it, but everything, of course, depends on the meat itself and the degree of its toughness.
As for cooking utensils, it is best to choose a thick-walled frying pan or stewpan; a duck roaster may also be suitable.

Recipe for rabbit in sour cream, baked in a sleeve or foil

To prepare this dish you will need:

rabbit carcass;
onion – 1 pc.;
garlic – 5 cloves;
sour cream – 150 g;
carrots – 1 pc.;
olive oil – 2 tablespoons;
lemon juice – 2 tablespoons;
spices, Provençal herbs.

The rabbit carcass is thoroughly washed, it must be cleaned, removing fat, and then rubbed with spices to taste, olive oil, sour cream, and then left to marinate in this state for 3 hours.

After the time has passed, you can put pre-coarsely chopped onions, carrots, and a few cloves of garlic into a special “sleeve” or baking bag. You can add any vegetables, even zucchini, to the “sleeve”; they will not spoil, but will only add unexpected notes to the finished dish. The sleeve with vegetables and rabbit is placed in a preheated oven for an hour and a half, baking temperature is 200°.

If you don’t want to use a “sleeve,” then you can do just fine with foil, but in this case the rabbit carcass will still have to be cut into several parts.

Each individual piece is placed in its own foil, vegetables are added to it, everything can be sprinkled with seasoning. Each piece is well wrapped in foil so that the juice does not leak out, or you can make several small cuts on top of the foil. The rabbit is baked in parts faster, so 35-40 minutes is enough, while the oven temperature can be 180°.

When the meat is ready, it can be served directly in foil, garnishing the pieces with herbs. If you still bake in a “sleeve”, then after the time has passed you need to take out the baked rabbit and place it on a large dish.

Under no circumstances should we pour out the resulting juice; it must be drained, poured into a saucepan, and then slightly boiled down. Then we add spices and get the juice as a tasty and unusual sauce.

Recipe for baked rabbit with olives, marinated in wine

Many housewives are interested in the question of how to cook baked rabbit in wine and with vegetables, because it is not without reason that this dish is considered amazingly tender and incredible in taste. We decided to suggest using olives instead of the usual vegetables; with their specific taste they can add somewhat unusual, but very pleasant notes to such a dish. We will need:

rabbit carcass;
dry white wine – 300 g;
green olives – 100 g;
black olives – 50 g;
wine vinegar – 150 g;
garlic – 5-6 cloves;
onion – 1 pc.;
salt, pepper, rosemary, olive oil.

We wash the carcass and cut it into pieces, then put them in a deep bowl, into which we pour wine, vinegar, add salt, pepper and a little rosemary, everything to taste.

Cover the bowl with film and leave to marinate for 4 hours. Place the pieces on the mold, pour half of the marinade into it, add salt and pepper, distribute the garlic cloves, olives and onion cut into half rings over the surface.

The rabbit is baked for 40 minutes at 180°. Remember that there should be liquid in the pan at all times, so if it evaporates, add the other half of the marinade.

Rabbit meat is a valuable nutritious product that should be on the menu of every family. It is useful for people of all ages and contains great amount essential vitamins and microelements. When deciding how to cook a rabbit, it is worth studying the 10 most good recipes this dish.

Rabbit in sour cream - step by step recipe

The combination of sour cream and spices will give the meat a subtle, pleasant taste and aroma. To prepare, you need to take: 2 kg of meat carcass, 3 garlic cloves, a pinch of Provençal herbs, salt, half a liter of thick fat sour cream, an onion, fat or oil, carrots.

If the meat is old, then it must first be soaked in water and vinegar for 3-4 hours.
Pieces of prepared carcass are generously rubbed with a mixture of chopped garlic, salt and spices, and then left to soak spicy aromas for an hour.
Next, the meat slices are fried in hot oil over high heat until golden brown.
Frying chopped onions and carrots is prepared in the same oil.
Place meat in a container suitable for stewing, then vegetables. Salted sour cream, slightly diluted with boiled water, is poured on top.
After boiling, cook on low heat for about 45 minutes.

Rabbit is served in sour cream with mashed potatoes or buckwheat porridge.

Stew with vegetables

If you add a lot of vegetables to the rabbit meat, you can serve the resulting dish without a side dish. It is prepared from: half a large meat carcass, an onion, 380 g of broccoli, carrots, salt, half a lemon, 320 g of sour cream, 4-5 garlic cloves, spices.

The carcass is washed well in the evening and cut into large pieces.
They need to be sprinkled with a mixture of spices and chopped garlic, and also sprinkled with lemon juice. This will replace prolonged soaking in water.
The seasoned meat is refrigerated overnight.
In the morning, each slice is fried in hot fat until golden brown.
At this time, broccoli is boiled in boiling water for 2-3 minutes.
Next, together with the meat, first chopped onions are fried, then carrots.
Lastly, cabbage and sour cream are added to the pan. The ingredients are salted and mixed carefully.
The dish is stewed until fully cooked for 10-12 minutes.