Oven rabbit recipe: video

Before cooking rabbit dishes in the oven, it is recommended to soak or marinate the meat. This simple procedure will enrich the taste of rabbit meat, make the meat more tender and juicy.

There are many recipes for marinades, everyone can choose the composition to their liking. 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 rabbit marinade is a mixture of olive oil and garlic (crushed or pressed). 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 put 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 meat well, makes it more aromatic and removes a specific smell. Some French recipes suggest marinating a rabbit in red wine.

When cooking a rabbit, it is worth remembering that it does not tolerate high temperatures. The optimum temperature for baking rabbit meat is 180 ° C

First of all, the rabbit must be washed, cut into pieces and soaked in cold water for 3 hours. Then the meat should be dried, salt, pepper and fry in a pan with vegetable oil. After that, transfer to a greased baking sheet, on top of pieces of rabbit meat, put homemade adjika, peeled and chopped onions and carrots grated on a coarse grater. Pour 300 ml of cold boiled water and place the baking sheet in an oven preheated to 160-180 ° C for 50 minutes, simmer the meat until tender.

When wondering how to cook a rabbit in the oven, you can opt for the original casserole, which will surely please even fastidious gourmets. For her you will need: – 1 rabbit carcass; – 250-300 g of fresh bacon; – 500 g of mushrooms; – 1-2 carrots; – 3-4 heads of onions; – 200 g of hard cheese; – 2 eggs; – 200 ml of white dry wine; – vegetable oil; – basil; – ginger; – pepper; – salt.

The rabbit carcass must be washed and boiled in salted water for 2–2,5 hours. Then cool, carefully separate the meat from the bones and pass it through a meat grinder. You need to drive eggs into the resulting minced meat, add ginger, basil, finely chopped onions, salt, pepper, pour in wine and mix all the ingredients very well.

The champignons must be washed, peeled, cut into slices, salt, pepper and fry in a pan with vegetable oil.

Next, you need to put fresh lard cut into small cubes on the bottom of a greased heat-resistant form, on it – cooked minced meat, then fried champignons, and on top a layer of grated carrots. Put the casserole dish in an oven preheated to 200 ° C for half an hour. After this time, you need to remove the casserole from the oven, sprinkle with grated cheese and bake for another 10-15 minutes.

Rabbit casserole is served hot. Sprinkle it with finely chopped dill and parsley.

Rabbit meat goes well with a variety of herbs. Therefore, during cooking, it will be appropriate to add oregano, basil, thyme or any other herb to taste to the marinade or sauce.

It is necessary to wash the rabbit carcass and cut into large pieces, then rub with a mixture of salt and pepper and pour over the marinade. To prepare it, you need to mix vinegar with 200 ml of cold boiled water. Marinated meat should be placed in a cold place for 15–20 hours.

After this time, you need to get the pickled rabbit meat and stuff it with finely chopped pork lard. Then put in a greased heat-resistant form and put in the oven for an hour and a half. While the pieces of rabbit are baked, they need to be watered with the resulting juice.

When the meat is ready, it must be transferred together with the fat into a saucepan, pour hot broth, add sour cream, bay leaf, salt, allspice peas and simmer for 20 minutes. The flour must be diluted in 50 ml of chilled boiled water and poured into a saucepan with a rabbit. After that, boil the sauce for some time until it thickens.

Serve the rabbit to the table along with the resulting sauce, sprinkle the meat with finely chopped herbs.

In the oven, you can try to stew pink salmon, which, like any fish, is considered a very dietary dish.