Unfortunately, rabbit meat rarely appears on our tables. However, it has dietary properties and high nutritional value. Rabbit meat is low in fat and maximum protein. This meat is often recommended for diets and young children.

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 boiled, stewed, fried, rolled and baked. Cooking your rabbit in the oven is the best method. With it, the meat retains all the nutrients as much as possible. However, not every housewife knows how to cook a rabbit in the oven. Inspiration will be given by beautiful photos and delicious aromatic recipes.

Oven bunny recipes

Before cooking the rabbit dish in the oven, cut the carcass into small pieces. To make the roast soft, you should first soak the product correctly. For this, milk, kefir, cream, white wine or water are suitable. The meat of a young animal does not need to be pickled. There are two ways to bake a rabbit: in a sleeve or on a baking sheet under foil. It can be cooked either with meat alone or with a side dish (stewed vegetables, rice, potatoes). Check out a few recipes for how to bake a rabbit in the oven.

Rabbit in the oven with sour cream

It is better to use sour cream of 30% fat for this treat. This will make the roast softer and juicier. Delicate rabbit in sour cream in the oven is baked on a baking sheet under 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 being prepared for everyday dinner or lunch.

Ingredients:

• 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.

Cooking method:

Cut the rabbit into medium pieces and rub with garlic.

1. Fry in a pan until brown, remembering to add salt. Place the meat on a plate.
2. In the same oil, sauté carrots and onions, cut into large pieces.
3. Put pieces of meat on a baking sheet, place vegetables and prunes on top, grease with sour cream. You can add water to dilute the consistency. Salt a little.
4. Cover the baking sheet with foil, send to bake for 40 minutes.
5. The braised rabbit is sprinkled with chopped herbs.

Rabbit in the oven with potatoes

An excellent option for serving on a festive table. Consider a step-by-step recipe on how to cook a rabbit in the oven with potatoes. Roast is both tender and crunchy. Potatoes are always a safe bet as a side dish. Even a novice hostess can cope with this simple recipe, ready to surprise and amaze all guests with her culinary skills.

Ingredients:

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

Cooking method:

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

Rabbit in the oven in the sleeve

The cooked rabbit in the sleeve in the oven is a true culinary masterpiece. This delicate dish is truly considered a festive one. The unforgettable aroma and soft taste will remain in the memory of guests for many years, and the day will be remembered thanks to the prepared food. Each housewife will be able to navigate by numerous photos, and the recipe for a rabbit in the oven will seem simple even for a novice cook.

Ingredients:

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

Cooking method:

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

Rabbit in the oven in foil

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

Ingredients:

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

Cooking method:

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

Rabbit in the oven with mushrooms

An indescribably tasty and satisfying treat - a rabbit with mushrooms in the oven. Roast can be safely served on the festive table. Will delight the dish as a basis for an everyday lunch or dinner. Delicate taste and indescribable aroma will surprise all guests and households. Consider how to cook your rabbit deliciously in the oven. Stewed potatoes are perfect for a side dish.

Ingredients:

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

Cooking method:

1. Prepare the meat. Rinse the carcass thoroughly under running water, chop into medium pieces.
2. Fry the pieces in a skillet preheated with vegetable oil until brown blush.
3. Cut the onion into half rings, the mushrooms into 0.5 mm thick cubes.
4. Saute the onion until golden brown, then add 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 and seasoning. Pour in the meat.
7. Cover the dishes with a lid, send them to the oven for 50-60 minutes.
8. Decorate the finished roast with herbs.

Rabbit in the oven in the marinade

Rabbit meat is very tender and tasty. However, for more flavor and tenderness, it is better to hold the meat in the sauce. This recipe describes a simple yet delicious oven bunny marinade. This unforgettable dish can surprise even true gourmets, and those who study the recipe from the photo often start to salivate and want to cook it.

Ingredients:

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

Cooking method:

1. Cut the onion into half rings or quarters.
2. Take chili to taste, chop in any way. Don't use the whole spicy vegetable!
3. For the best aroma release, dip the pepper, clove and laurel mixture in a glass of water.
4. Pour vegetable oil into a separate bowl, adding balsamic vinegar. Stir adding onion and chili.
5. Grind the garlic with a press, add to a bowl.
6. Add tarragon and mint into the resulting marinade.
7. Pour in the water with seasonings and spices. Stir: the fragrant marinade is ready.
8. When placing the meat in the resulting marinade, time it. Remove the product after 2-3 hours.
9. Fry the rice in oil, sprinkle with turmeric. This will give a delicate scent and beautiful color. Add water (about 1 glass), salt, cook until half cooked until the water evaporates.
10. Place the pieces of meat on a baking tray, add the rice, cover.
11. Place the resulting dish in an oven preheated to 180-200 ° C. Cook for about 50 minutes.

Rabbit in the oven with vegetables

As mentioned earlier, rabbit meat is prescribed for dietary or baby food, and vegetables are the best side dish for roasting. Here you can experiment by adding ingredients to your taste and wishes. A rabbit with vegetables in the oven will turn out to be even healthier and more aromatic if you follow an easy-to-follow recipe and observe the proportions of all ingredients.

Ingredients:

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

Cooking method:

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

Rabbit in the oven with cream

It is always worth marinating meat from an older animal for several hours to obtain the desired softness. There are many marinades, but cream is the most tender. It is better to take a product with a 10% fat content. A rabbit in cream in the oven is a great option for a holiday dish. Guests will be impressed. Instead of cream, you can use sour cream, diluted with water.

Ingredients:

• 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.

Cooking method:

1. Grate the carrots on a coarse grater.
2. Chop the onion into small cubes.
3. Fry the pieces of rabbit in butter until brown, put in a saucepan.
4. Fry the onions until the appropriate smell, add carrots, simmer slightly.
5. Tie the parsley in a bunch (we won't need it later), put it on the meat.
6. Add carrots and onions there.
7. Pour water into the pan where meat and vegetables were stewed and bring to a boil, then pour it into a saucepan to the meat.
8. Salt and pepper everything.
9. For the sauce, combine the cream with milk, pour into a saucepan.
10. Cover and simmer in the oven for 40-50 minutes.

Video: stuffed rabbit in the oven

I suggest not to suffer with complex marinades. Salt, a little pepper, coriander and rosemary are all you need for an excellent result. The main thing is to bake at a low temperature, then you are guaranteed to get juicy meat that melts in your mouth, and still a lot of gravy. Potatoes in the oven are good on their own, but with rabbit "juices" they are doubly good. It will be so delicious that even the smallest gourmets will ask for more!

On a note

1. For baking, you should not buy frozen rabbit meat - this will directly affect the taste characteristics of the dish.
2. In addition to the spices listed in the recipe, you can use any others. The main thing is that they are in harmony with each other and not kill the delicate taste of the rabbit.

Cooking time: 2 hours + 1 hour for marinating / Yield: 4 servings

Ingredients

• rabbit - 1.5 kg
• salt - 2 tsp
• a mixture of ground peppers - 2-3 chips.
• rosemary - 1 sprig
• ground coriander - 0.5 tsp
• vegetable oil - 2 tbsp. l.
• garlic - 2 teeth.
• onions - 1 pc.
• potatoes - 4 pcs.

Preparation

I washed the rabbit and soaked it in cold water. I recommend not to save time on soaking - take this at least 3 hours. Then she cut off the internal fat, but not all, but only the largest pieces. On the one hand, fat adds juiciness to the dish, on the other hand, it does not smell very pleasant when baked in a closed shell, in this case, in the sleeve (similar to lamb fat, which always needs to be melted). Therefore, I cut off only large internal pieces of fat, and to completely remove any third-party odors, I added garlic and rosemary to the list of ingredients.



The prepared rabbit meat was cut into large portions - for the convenience of serving. If you have a small carcass, you can bake the whole rabbit. I came across a large representative of the hare family, so I used half of the mascara (weight 1.5 kg). Keep in mind that too much meat does not fit into the sleeve, so it is better to take either a small rabbit, or divide it into several portions, leaving, for example, the rib portion for the soup.



I salted and pepper the pieces of meat, added a couple of tablespoons of vegetable oil. Firstly, it will better reveal the aroma of spices and create a kind of marinade for the rabbit. And secondly, the oil will add juiciness when baked, tender meat will not dry out and will not burn.



I added garlic, crushed with the flat side of a knife, as well as ground coriander and a little dried rosemary for flavor (it is advisable to use rosemary, it doesn't matter fresh or dried, but if you couldn't find it, you can replace it with half a bay leaf). Tighten the bowl with cling film and leave the rabbit to marinate for 1 hour. If there is no cling film, then you can immediately wrap the rabbit in a sleeve, where it will marinate perfectly.



To save time on preparing the side dish, I baked the rabbit in my sleeve along with the potatoes. To do this, I peeled and coarsely chopped an onion and several potato tubers, lightly salted. If you only want to cook meat, no garnish, then skip this step.



She put the rabbit in a baking sleeve, and sent the potatoes and onions there. Filled everything with meat juice formed during marinating. I mixed it, shaking the bag in the air (carefully, since the edges of the bones in the rabbit are very sharp and can tear the bag!). I tied a sleeve and placed it in a mold so that the pieces of meat would simmer in their own juice when baking. You can use a narrow, small baking sheet with high sides or a skillet.



She put the mold in a cold oven. I turned it on to warm up to 200 degrees, after 10 minutes I lowered the temperature to 160 degrees. Thus, when baking, the temperature will not reach very high rates inside the carcass, the rabbit will languish very slowly in its own juice, which means it will not dry out, it will remain soft and tender. Cooking time - 2 hours, in the middle of one time I gently turned the bag over to the other side so that the rabbit baked more evenly. 10 minutes before readiness, I carefully cut the bag and slightly browned the meat at a higher temperature, so as not to burn myself, at a higher temperature - 200-220 degrees.

As a result, the meat turned out to be very aromatic, soft and tender, completely low-fat, in a natural meat broth. The potatoes also had time to cook and, at the same time, kept their shape well due to large slices. I hope that the whole family will like the recipe for rabbit in the oven with potatoes and become the most favorite!

Delicate and tasty rabbit in the oven with potatoes will impress any meat-eater. Diet meat that literally melts in your mouth, well-baked vegetables, a mixture of aromatic spices and a delicate creamy sauce - all this can easily compete with the usual French potatoes, meat salad or hearty rich borscht. By the way, such a dish can rightfully be called a dietary one, especially if a minimum of oil and components harmful to the figure are used during cooking.

Before making a rabbit with potatoes, be sure to read the tips for choosing meat:

An amazing dish, the aroma of which all relatives will come running to, can be prepared in several ways. Explore our recipes and try your own delicious meat treat.

Recipe number 1. Rabbit in the oven with potatoes and sour cream

Easy enough to cook with potatoes. For the dish you will need the following ingredients:

The carcass must be thoroughly washed, cut into portions. Prepare the marinade in a separate cup - skip the garlic under a press, add pepper and salt to it, pour in a spoonful of vegetable oil, mix well. We coat the rabbit meat with the resulting spicy mass from all sides, put it in the refrigerator for a couple of hours (during this time, the meat should be saturated with the aroma of spices).

Over time, sour cream is added to the rabbit, the pieces are thoroughly coated, put in. Now you need to peel the potatoes, cut them into halves or quarters, salt, and pour out the sour cream left over from the rabbit. After that, the vegetables are sent to the meat, a sleeve is tied on both sides, holes are made in several places with a fork. The rabbit in the oven in the sleeve will be baked for about an hour and a half at a temperature of 180-190 degrees. It is better to serve the treat with fresh herbs.

The rabbit in the oven with potatoes in its sleeve should be on the middle shelf, as during cooking the plastic bag may swell slightly and melt when it touches the top wall of the stove.

Recipe number 2. Option for a dish with mayonnaise

Approximately the same recipe can be prepared. Rabbit meat turns out to be juicy and tasty, and the potatoes simply melt in your mouth, leaving a delicious meaty aftertaste with hints of spices. For the dish you will need:

The carcass must be washed, gutted, slightly dried. After that, the meat is chopped into small pieces, put in a baking sheet greased with a little oil, and poured with oil on top. Now the rabbit meat needs to be seasoned with spices (dried dill and pepper), salt, toss in a few leaves of lavrushka. Finely chop the onion, sprinkle it on the meat. Pour mayonnaise on top and distribute it in an even layer.

Peel the potatoes, cut into slices and carefully place them on the rabbit. To prevent the dish from drying out during baking, you can pour 50 ml of water into a baking sheet. From above, the form is covered with foil and sent to the oven for an hour (the temperature should be in the range of 180-200 degrees).

To make the dish slightly brown, remove the foil 10 minutes before the end of cooking. If desired, you can sprinkle the treat with grated cheese.

Recipe number 3. Rabbit in sour cream on a vegetable "pillow"

For an amazing meat dish you will need:

The meat needs to be washed, cut into small pieces, seasoned with spices, salt, and left for a while. Peel the potatoes, cut into quarters. Wash the carrots, peel, cut into neat cubes. Grease a baking dish with oil, put vegetables in it, salt them. The meat is spread on.

In a separate cup, mix sour cream, pressed garlic, spices, a small amount of salt. Dilute the resulting sauce with a glass of water, mix everything well and pour the ingredients laid into the mold with it. We cover everything with foil and send to bake at 180 degrees. After half an hour, a sheet of foil is removed and simmered in the oven for another 45-50 minutes.

It is better to distribute the dish on serving plates and serve with a light vegetable salad. Alternatively, leave the rabbit in a baking dish, garnish with bunches of fresh herbs and thin lemon wedges.

The rabbit meat itself contains fewer calories than the one familiar to many. That is why those who are losing weight love so much to include this type of meat in their diet. Try it and you will cook an incredibly appetizing and tasty delicacy according to our recipes!

20.03.2018

The rabbit baked in foil in the oven turns out to be tender, juicy and delicious. It's easy to prepare it: choose a recipe and create your masterpiece. You can bake the whole carcass or in portions. This meat dish is supplemented with various vegetables, seasonings and sauces.

Whole baked rabbit in foil will be softer and more flavorful when combined with mayonnaise sauce. The main thing is to choose a good rabbit carcass, preferably "young".

Ingredients:

• rabbit carcass;
• half a lemon;
• mayonnaise - 120 ml;
• grain mustard - 1 table. spoon;
• salt;
• chives - 2-3 pieces.

Preparation:

On a note! The carcass of a rabbit is baked in a bag similarly.

Dish for the holiday menu

Rabbit baked in foil with potatoes will diversify the festive menu and become its main dish. Such yummy will not leave indifferent any of your guests!

Ingredients:

• rabbit carcass;
• potato roots - 1 kg;
• turnip onions - 1 piece;
• carrot root vegetable - 1 piece;
• unflavored olive oil - 4 tablespoons. spoons;
• black pepper;
• salt;
• freshly squeezed lemon juice - 2 tablespoons. spoons.

Preparation:

Advice! For flavor, sprinkle with chopped herbs on the cooked rabbit with potatoes.

A picnic in any weather!

Let's figure out how to bake a rabbit in foil so that it tastes like meat cooked over a fire. Such a dish on cold autumn and winter evenings will bring a touch of warmth and refresh the memories of picnics in nature.

Ingredients:

• rabbit meat - 0.6 kg;
• turnip onions - 5 pieces (small size);
• vinegar - 50 ml;
• smoke (liquid) - 30 ml;
• laurel leaves - 6-7 pieces;
• peppercorns - 15 pieces;
• clove inflorescences - 6 pieces;
• salt;
• blend of freshly ground peppers.

Preparation:

On a note! This recipe is easy to adapt to a multicooker. Do not wrap the crawl tightly with foil, but put the pockets of meat in a multicooker container. Cook in the "Bake" option for 40-45 minutes.

Another interesting rabbit dish

Consider another interesting option for baking rabbit meat in foil. Rabbit meat turns out to be juicy and so tender that it literally will melt in your mouth.

Ingredients:

• rabbit carcass - 1.5 kg;
• turnip onions - 2 heads;
• chives - 3-4 pieces;
• celery stalk;
• freshly squeezed lemon juice - 2 tablespoons. spoons;
• unflavored vegetable oil - 3 tablespoons. spoons;
• filtered water - 2 tablespoons. spoons;
• salt;
• black pepper.

Preparation:

Preparation

Prepare all ingredients in advance. The first step is to make a marinade for the rabbit. The carcass should be cut into pieces, peeled from films, washed thoroughly and punctured in thick places with a knife.



Lightly rub the pieces of rabbit with salt and freshly ground black pepper, sprinkle with two pinches of savory or a mixture of Italian or Provencal herbs, which includes savory, oregano, basil and others. Place the rabbit slices in a deep bowl, add the crushed garlic cloves, rosemary sprigs and pour over the table wine. Marinate the rabbit in a cold place for 3 hours.



Next, peel and cut the potatoes: divide the large fruits lengthwise into quarters, and the middle ones into halves. Add salt, pepper, spices or dry aromatic herbs to the chopped potatoes to your liking. Mix raw potatoes with seasonings and let it brew until the salt dissolves. Then pour 1 tbsp into the potatoes. l. vegetable oil and mix again.



Remove the pieces of rabbit from the marinade and dry with a paper towel. Coat the meat with vegetable oil. Place the chopped potatoes in a heat-resistant container. Place rabbit slices, rosemary sprigs and flattened garlic cloves from the wine marinade on top of the potatoes. Sprinkle the meat and potatoes with the rest of the vegetable oil. Also, pour 4 tbsp into a container with a rabbit. l. wine sauce for juiciness.



Put potatoes with meat in an oven preheated to 230 degrees Celsius for 30-40 minutes. It should be noted the moment the sauce starts to boil at the bottom of the container. After 10 minutes of boiling, remove the rosemary. In order to determine the readiness of the products, it is enough to pierce a slice of potatoes with a toothpick, knife or fork: the finished potato will be loose and soft. And if the potatoes are baked, then the rabbit meat is ready. You can add a couple more minutes of baking to the dish in order for it to brown.



Serve hot rabbit with potatoes. Arrange pieces of meat and potatoes in portions. Place lettuce, arugula or parsley sprigs on a plate of baked rabbit and potatoes before serving. Bon Appetit!

The secret of our simple recipe for instant rabbit and potatoes is a marinade of dry white table wine and sprigs of fresh rosemary. Such an unobtrusive, light marinade will not overwhelm the taste of meat, but, on the contrary, will give it a richer aroma and taste.

KBZHU and composition for the whole dish