Rabbit meat is considered the most dietary among other varieties. It is recommended to replace fatty meat with rabbit meat. Due to the fact that the product retains useful qualities with gentle heat treatment, it is included in health food.

Easy digestibility allows you to use different types heat treatment: boiling, steaming, baking in the oven. It is about baking there will be a speech, because it optimal method cooking, if a strict restriction in diet is not required for health reasons. Oven simmering is used in own juice, in special sauces and with vegetables.

Preparation for cooking

Rabbit meat is not the most common way to prepare daily meals. The whole problem is in the price and subtleties that housewives need to know.

• Fresh meat dense structure, with pink and odorless.
• If there is a smell, then the animal is not young and the carcass will have to be soaked.
• You can bake whole or cut into portions.
• Pay attention to the feet when purchasing.
• For baking, you need a container with a lid or foil.
• Before baking, rabbit meat must be marinated in spices, in wine or soaked.
• Spices are added when pickling or during cooking. Coriander, curry, garlic, cloves are widely used.
• Cooking time varies from an hour to 1.5.

Calorie content

The calorie content of baked rabbit meat in the oven is 156 kcal per 100 grams. It changes depending on the sauce in which the rabbit is stewed. For example, when cooking in sour cream sauce, the calorie content will increase.

The classic recipe for baking in sour cream

Rabbit meat in sour cream sauce turns out to be tender and aromatic. During cooking, it is advisable to add suitable spices- Provencal herbs, curry, basil, garlic, thyme, dill.

Ingredients:

• Rabbit carcass.
• Bulb.
• Sour cream - 175 ml.
• Mustard - 45 ml.
• Salt.
• Juice of half a lemon.
• Pepper.

Preparation:

1. Wash the carcass, dry, cut into pieces. Season with salt, lemon juice, sprinkle with pepper, leave to marinate for several hours.
2. Peel the onion, wash, chop and sauté.
3. Mix sour cream with mustard.
4. Put the pieces in a greased dish, mix with onions and sour cream-mustard sauce.
5. Cover with a lid or foil.
6. Cook at 180 degrees for about an hour.
7. Open and bake for another quarter of an hour to brown the meat.

If you like soy sauce, mix it with sour cream and mustard. When adding salt, keep in mind that the soy sauce is salty.

Video recipe

Juicy and tasty rabbit up the sleeve

It is easiest to bake in the sleeve, there is no chance that the meat will dry out or burn, since the sleeve will ensure even baking. You can cook whole or cut into pieces.

Ingredients:

• Rabbit carcass.
• Bulb.
• Sour cream - 120 ml.
• Salt.
• Mustard - 35 ml.
• Juice of half a lemon.
• Spices.

Preparation:

1. Rinse the carcass, dry, salt, grate with lemon juice. Soak in the marinade for 2-3 hours.
2. Mix sour cream, mustard, spices. Grate the meat.
3. Peel, chop, sauté the onion.
4. Place the onion inside the carcass. If chunks are used, simply stir in onions.
5. Put the carcass in the sleeve, close it, make several holes for the steam to escape.
6. Cook for 60 minutes at 180 ° C.
7. Take it out, open the sleeve, and continue baking for another quarter of an hour so that the meat is browned.

How to bake a whole rabbit in foil

You can bake it whole in a sauce or just in spices.

Ingredients:

• Carcass.
• Bulb.
• Pepper.
• Butter - 75 g.
• Salt.
• Tomato paste - 65 ml.
• Sour cream - 125 ml.

Preparation:

1. Wash and dry the carcass. Brush with salt and spices. Let marinate for a couple of hours.
2. Peel the onion, chop. Pass.
3. Mix the tomato paste, sour cream and onion. Spread the sauce over the whole rabbit, especially the inside.
4. Grease the foil with butter, put the rabbit meat, put a piece of butter on top and inside.
5. Wrap in foil and bake at 180 ° C for about an hour.

If desired, the dish can be diversified by putting chopped potatoes, vegetables (tomatoes, peppers, broccoli, etc.) or mushrooms in foil.

Exotic recipe in wine

A rabbit pickled and cooked in wine has an unusual spicy taste... Prepared with white and red wine. The cooking process involves marinating for about two days. If you don't have that much time, you can reduce it to a day.

With red wine

Ingredients:

• Carcass.
• Salt.
• Vegetable oil.
• Flour - a couple of spoons.
• Pepper.

Ingredients for the marinade:

• Olive oil - 25 ml.
• Garlic - a couple of cloves.
• Wine - 280 ml.
• Bulb.
• Bay leaf.
• Parsley.
• Thyme.

Preparation:

1. Mix all the ingredients of the marinade. Place rabbit pieces in it and refrigerate for two days.
2. Fry pieces of meat in a separate container.
3. Put the rabbit meat in a baking dish, fry the flour in a frying pan, pour the marinade and boil.
4. Pour over the sauce and bake at 180 ° C for about an hour.

In white wine

Ingredients:

• Carcass.
• Wine - 170 ml.
• Salt.
• Vegetable oil.
• Pepper.
• Flour.
• Bay leaf.

Preparation:

1. Cut the carcass, salt, season, add wine, put in the cold for a day.
2. Then take out, dry and fry in oil until golden brown.
3. Peel, chop, sauté the onion.
4. Place the onions and meat in a baking dish.
5. Pour marinade over.
6. Bake at 180 ° C for about an hour.

Rabbit meat with potatoes and mushrooms

Delicate meat saturated with the aroma of mushrooms is the main characteristic of this dish.

Ingredients:

• Carcass.
• Soy sauce - 125 ml.
• Carrot.
• Garlic - a couple of cloves.
• Potatoes - 0.7 kg.
• Pepper.
• Bulb.
• Frying oil.
• Mushrooms - 250 g.
• Salt.

Preparation:

1. Wash the carcass, cut into pieces. Salt, sprinkle with spices.
2. Chop the garlic. Fill soy sauce, mix with meat and leave to marinate.
3. Wash the mushrooms, chop and fry. After the liquid has evaporated, add the onions and carrots, cut into half rings. Fry again.
4. Peel potatoes, cut into arbitrary pieces, season with salt.
5. Fry the rabbit meat separately.
6. Fold into a mold, put vegetables on top, cover with a lid or foil.
7. Cook at 180 ° C for about an hour.

For lovers spicy tastes you can add finely chopped fresh red pepper.

Video preparation

The benefits and harms of rabbit meat

Delicate and tasty meat has a high nutritional value, therefore it is advisable to include it in the usual diet.

Beneficial features meat

• It is considered an environmentally friendly variety. Majority meat products stuffed with additives and chemicals, but the rabbit's body does not accept harmful substances.
• It is rich in B vitamins, contains many mineral components, in particular: iron, manganese, fluorine, phosphorus and potassium.
• Optimizes metabolism.
• Less allergenic, well suited for feeding children under one year old.
• Promotes the absorption of oxygen by brain cells.
• Strengthens bones and improves skin condition.
• It normalizes blood sugar levels, therefore it is useful for diabetics.
• Low calorie content allows you to include it in medical nutrition.
• Thanks to sodium salt, it is well absorbed by the body.
• Recommended for the prevention of atherosclerosis.

Despite the positive characteristics, there are some restrictions for use. It is undesirable for people with arthritis. When assimilating rabbit meat, nitrogenous compounds are released and accumulated in the joints, which causes inflammation. This variety can also provoke a worsening of the condition of patients with psoriasis.

Regardless of breed and age, rabbit meat always remains soft, juicy and tasty. The only negative is the specific aroma, which not everyone will like. As soon as the rabbit meat gets to our table, we are faced with a problem: how to cook it properly in order to get rid of the “rabbit” smell and get a first-class dish.

Home rabbit is rarely boiled, as it gives a weak broth. Therefore, the only option remains - baking in the oven. Recipes vary, but still, most housewives and hunters use the 3 most popular ways to cook rabbit meat in the oven.

Rabbit with potatoes

This is one of the simplest, but popular recipes as among experienced chefs and novice housewives.

To please family and friends delicious meat, you will need:

1. Rabbit carcass - 1 pc.
2. Carrots - 200 g.
3. Onions - 200 g (2 onions).
4. Mayonnaise - 100 g.
5. Salt and spices to taste.
6. Soy sauce (can be substituted with mayonnaise).

How to start the process of cooking rabbit meat with potatoes? Meat needs to be cooked. The carcass is placed in warm water and soaked for 12 hours, regularly changing the water.

1. As we get the animal out of the water, it must be marinated. Put the rabbit in a bowl, cover it with pepper, salt and add 3 tablespoons of soy sauce (or process the carcass thoroughly with mayonnaise).

The note! The rabbit is marinated for another 12 hours.

1. Then we prepare the side dish. Cut carrots into cubes, onions into rings and potatoes into small sticks. We put everything in a bowl and smear it with mayonnaise (it seems that 100 g is not enough, you can add: don’t spoil the dish).
2. Meat can be chopped into portions or bake it whole, no difference. Rabbit meat is laid out in a roasting sleeve mixed with a side dish and placed in a preheated oven.
3. At 200 degrees, the meat is baked for 60-70 minutes.

This way you get delicious dinner, without the slightest hint of an unpleasant rabbit smell. 12 hours of soaking and 12 hours of pickling will get rid of the specific smell in a young animal, but what about adult animals?

Rabbit in sour cream

This recipe is no less popular than rabbit meat with potatoes, but it is more often used for older animals or for game in general. The step-by-step manual itself will not cause any difficulties, neither for professionals, nor for beginners.

For of this recipe we have to:

1. Animal carcass - 1 pc.
2. Carrots - 2 medium-sized root vegetables.
3. Sour cream - 200 ml (if desired, the amount can be increased).
4. Salt and pepper to taste.
5. Garlic - 1 head.

Before cooking, the carcass must also be soaked in water for 12 hours. There is no need to marinate the meat; sour cream will serve as the marinade in the dish.

1. We chop the rabbit into portioned pieces so that the whole carcass is saturated with sour cream fat.

The note! Fatness fermented milk product does not play a role in principle: the fatter it is swept away, the juicier the dish will be.

1. We crush the garlic and rub it well into the meat (you can even make small pores and stuff the carcass).
2. Then sprinkle the pieces of eared eared with pepper and salt and grease them liberally in sour cream.
3. We place the "blank" in the refrigerator for 3 hours, during which time the meat will have time to let the juice out.
4. We take a baking sheet, line it with foil and put our animal on it.
5. Sprinkle carrot rings on top (you can also cut potatoes into slices, if you wish).
6. The dish is covered with metal foil and sent to the oven. The rabbit is baked for an hour at a temperature of 200 degrees.

A rabbit baked in the oven with sour cream will not only delight your loved ones, but will also decorate the festive table.

The note! This casserole is best cooked in foil rather than in a sleeve. This will completely remove the odor and leave the meat tender and crispy.

Because of its calorie content, many restaurants buy rabbit meat and sell them to their customers at unprecedented prices. What is so special about such establishments?

Rabbit meat in white wine

This dish is suitable for romantic evening or a friendly meeting, although the cooking process itself requires no small skills from the cook.

1. Rabbit carcass - 1 pc.
2. Onions - 100 g.
3. Carrots - 150 g.
4. Semi-sweet white wine - 200 ml.
5. Wine vinegar - 1 tbsp l.
6. Granulated sugar - 1 tbsp. l.
7. Garlic - 1 head.
8. Thyme, lavrushka and black pepper, mustard to taste.
9. Sweet bell pepper- 60 g.

• honey - 30 g;
• butter- 80 g;
• soy sauce - 30 g.

It is quite difficult to find these ingredients at home, so before you start cooking, run to the store. The carcass must be soaked before this. The meat is placed in a bowl and water is poured over to completely cover the rabbit. It is advisable to change the water every 3-4 hours.

Now let's get started:

1. We completely remove the fat from the rabbit carcass, but do not throw it away (most of all it is in the belly of the eared).
2. Cooking the marinade:

• Cut the onion into pieces of any shape: bars, rings, half rings - it doesn't matter.
• Cut the carrots into small ovals.
• Chop the bell pepper into small cubes.
• Pour into a frying pan vegetable oil and begin to fry the onions.
• Add carrots to the pan and only after Bell pepper... Stir everything regularly.
• Do you have a blush on the vegetables? Add peppercorns and a few sheets of lavrushka to the marinade.
• As soon as oil gets on the spices, pour wine, vinegar into the pan and throw in a few sprigs of thyme.
• The wine will boil: add sugar and salt.
• If the tart aroma of alcohol has disappeared in the air, then the alcohol from the wine has evaporated and it is necessary to add 400 g of water to the marinade and wait until everything boils.

1. The marinade is ready. Put on a baking sheet all the contents from our marinade, except for the liquid, and place the rabbit carcass on top.
2. Sprinkle the meat with salt and pepper again, pour the marinade on top and cover with foil.
3. We put the dish in the oven, preheated to 160 degrees for 40 minutes.
4. Cooking the sauce:

• Chop the garlic finely.
• Pour some vegetable oil into the pan and add the rabbit fat. We drown it until it turns into a homogeneous mass: we get the greaves.
• Add garlic to the fat and start frying it.
• As soon as the cloves have decreased from the temperature, we throw out the garlic, it has already transferred all its properties to the fat.
• Add honey, butter, soy sauce and mustard to the mixture. Stir until everything turns into a homogeneous mass.

1. The sauce is ready, take the rabbit out of the oven, remove the marinade, vegetables and let cool slightly. During this time, he steamed and absorbed all the aromas of the marinade.
2. As the rabbit cools down (8-10 minutes), generously smear one of the sides honey sauce and put in the oven at 210 degrees for 10 minutes (a crust should appear.
3. We take out the dish, turn the animal over, coat the other side and pour the rest of the sauce over the eared eagle and return it to the oven for another 10 minutes.

The rabbit in wine and honey sauce is ready, you just need to serve it. This is a personal matter for everyone. You can serve it with vegetables and herbs, baked potatoes or serve it neat.

How to cook a rabbit - frequently asked questions and answers

Fried rabbit is a real art, and therefore many cooks and housewives have a number of logical questions that need to be answered.

1. The rabbit must be stuffed strictly according to recipes, or some liberties are allowed.

• Of course, a tender rabbit needs proper cooking, therefore, regarding temperature regimes ovens, it is better not to deviate from temperature regimes professional chefs, for the rest, you can marinate meat as you like and with anything.

1. What to do to keep the meat tender and juicy?

• You need to properly prepare the marinade or sauce. The best option there will be a baked eared in the sleeve. There he will languish in his own juice.

1. How to properly bake rabbit meat in the oven?

• It all depends on the recipe you follow, the main thing is not to let the meat overheat for longer than necessary, otherwise it will lose all its taste and gastronomic properties.

1. How to choose a fresh rabbit carcass on the market?

• The meat should have a healthy pink hue.
• Muscles must be flexible and taut.
• The rabbit should not be sticky or dry.
• The meat should not be accompanied by odors other than its natural flavor.

The note! Perfect option buy a live rabbit and slaughter it yourself. In this case, you will not have to doubt the quality of the meat.

Now you know how to cook and bake a rabbit deliciously in the oven, as for family dinner and for a romantic meal.

Rabbit meat is a dietary and very healthy meat.

It is rich in vitamins, calcium, protein, phosphorus and iron.

Rabbit meat does not contain cholesterol.

Due to its 100% digestibility, it is indispensable in dietary and baby food.

How to cook a rabbit so that the meat is tender - basic cooking principles

Rabbit meat itself is juicy and tender meat, so it will not be difficult to cook it.

Each housewife has her own secrets and recipes for cooking rabbit meat. But the result should always be the same: the rabbit should be soft, tender and juicy. To do this, the rabbit carcass is pre-soaked or pickled. Without this, you cannot get juicy and tasty dish... Marinade is prepared on the basis of white wine, milk whey, wine vinegar, sour cream, mineral water or olive oil. Young rabbit meat is soaked in a regular drinking water so that it does not lose its natural aroma.

It should be noted that the front, part of the carcass is mainly stewed or boiled, and the back is baked in the oven or fried.

To make the meat fragrant, it is seasoned different spices... Best suited for this are cloves, celery, basil, thyme, rosemary, and other spices.

Rabbit meat can be stewed, fried, steamed, boiled, or baked.

Rabbit in sauce is the most common way to cook this meat. It is in this case that the rabbit meat turns out to be soft and juicy. In this way, you can cook it in the oven or stew it. The carcass is pre-marinated, then cut into pieces and lightly fried. Put the meat on a baking sheet and add a fry of onions, carrots and garlic to it. Season the dish with salt on top, spicy herbs, pepper and pour over the sauce. Bake the rabbit in the oven for 20 minutes.

How to cook a rabbit so that the meat is tender: Recipe 1. Rabbit, stewed in sauce

50 ml of vegetable oil;

2 cloves of garlic;

1. Cut the rabbit carcass, wash it well under the tap and cut into portions. We dilute vinegar in water and soak pieces of meat in this solution. Leave the rabbit meat to marinate for an hour and a half.

2. Heat the pan well with oil. We take out the rabbit from the marinade and dry it slightly with napkins. We transfer the meat to the pan and fry it on both sides, for six minutes on each.

3. Clean the head of the onion and chop it into thin quarter rings. Saute it in a separate frying pan until lightly browned.

4. In a deep cauldron, pour the flour and fry it lightly until it starts to change color. Then we transfer the meat and fried onions to the cauldron. Fill in everything drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form.

5. Peel and finely chop the garlic. Add it to sour cream sauce... Salt, stir again, cover and twist the heat to minimum. Simmer the rabbit for 45 minutes. Serve with boiled potatoes.

How to cook a rabbit so that the meat is tender: Recipe 2. Rabbit in mustard sauce

700 g of portions of rabbit meat;

6 cloves of garlic;

15 g of Provencal herbs;

80 ml olive oil;

150 ml of dry white wine;

2 bay leaves;

1 pinch of black peppercorns;

1 pc. leeks and shallots.

1. Butcher the rabbit carcass and cut into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable container.

2. Peel the leeks and cut into quarters. Chop the peeled garlic cloves into thin slices. In a separate bowl, mix two tablespoons of olive oil and wine, add Provencal herbs, Bay leaf and black peppercorns. Put onion and garlic here. Stir the mixture well and pour over the rabbit meat. Leave to marinate overnight.

3. The next day, remove the rabbit from the marinade, dip the pieces with a napkin, salt and pepper the meat. Dip each piece in flour and fry in hot olive oil until lightly browned.

4. Transfer the rabbit to an ovenproof dish and pour over the roasted juice and marinade. Cut the unpeeled shallots in half and place in the baking dish. Send unpeeled garlic cloves and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding broth if necessary.

5. Transfer the finished rabbit to a serving platter. Add a spoonful of mustard to the remaining sauce, stir and bring to a boil. Pour rabbit meat with the resulting sauce. Serve with any side dish.

How to cook a rabbit so that the meat is tender: Recipe 3. Rabbit in beer

2 kg rabbit carcass;

2 liters of light beer;

vegetable oil - 80 ml;

6 carnation buds;

3 g black pepper;

flour - 70 g.

1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat it with a towel.

2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaves. Put the onion in the marinade and put it on fire. As soon as it boils, reduce heat to medium and simmer for about 20 minutes. Pour rabbit meat with boiling marinade. Cool and refrigerate overnight.

3. Remove the pieces of rabbit from the marinade and pat dry with a towel. Do not pour out the marinade!

4. Mix flour with pepper. Dip pieces of rabbit in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to the cauldron.

5. Cut the bacon into small strips and fry it until crackling. Transfer the bacon to a plate.

6. Strain the marinade, leave a little onion in it and boil. Pour the boiling marinade over the meat, stir and simmer over low heat, covered for an hour and a half.

7. Fry the remaining onion in fat from bacon until soft. Send bacon and onions to the cauldron. Turn off the heat and pour in the cream immediately. Stir and leave to infuse. Serve with a potato side dish.

How to cook a rabbit so that the meat is tender: Recipe 4. Rabbit with a creamy spicy sauce

3 g Tabasco sauce;

4 rabbit legs;

3 large onions;

1 large head of garlic;

100 ml soy sauce;

by a pinch nutmeg, Provencal herbs and caraway seeds;

1. Wash and dry the rabbit meat.

2. Peel the onion and four cloves of garlic and grind in a blender to a state of porridge. In a deep bowl, combine honey with soy sauce, Tabasco and cognac. Add the onion and garlic gruel to the marinade and mix well.

3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to an ovenproof dish and marinate in the refrigerator overnight.

4. Take out the form with the rabbit, leave for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.

5. Fry the flour in a dry skillet. Wash the parsley and chop finely. Chop the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring it in, and stirring so that there are no lumps. Put on fire, salt, add sesame seeds, parsley, stir and simmer over low heat, stirring constantly, for five minutes. Make sure that the sauce does not boil.

6. Remove the rabbit from the oven, cut the sleeve and transfer the meat to a plate. Drizzle with juice from a sleeve and cooked sauce. Serve with a vegetable side dish.

How to cook a rabbit so that the meat is tender: Recipe 5. rabbit in sour cream

3 rabbit legs;

1 bunch of cilantro and parsley greens;

1 large carrot;

garlic - 4 teeth.

1. Cut the legs of the rabbit in half along the joint. Finely chop the herbs and peeled garlic.

2. Mix kefir with herbs and garlic. Pour rabbit meat with kefir mixture and leave to marinate for three hours.

3. Remove the meat from the marinade, season with salt and lightly fry until golden brown.

4. Cut the peeled carrots into large circles. Chop the onion into thick half rings.

5. In the oil left over from frying the meat, fry the vegetables until lightly browned.

6. Put rabbit meat in a cauldron, add fried carrots and onions here.

7. In a saucepan, lightly dry the flour, pour glasses of water over the floor and mix thoroughly. Add sour cream, salt and heat. If the sauce is thick, add a little more water. Pour the sauce over the contents of the cauldron and simmer over low heat for an hour and a half.

How to cook a rabbit so that the meat is tender: Recipe 6. Rabbit in wine with tomatoes

2 kg rabbit carcass;

black pepper and salt;

a glass of dry white wine;

1. Cut the rabbit carcass into pieces, wash and dry on a towel.

2. Wash the tomatoes and cut into wedges. Garlic cloves without peeling, crush with a knife.

3. In a skillet, fry the rabbit until golden brown on both sides. Then pour in the wine and add a sprig of rosemary, garlic and tomatoes. Simmer for about ten minutes without covering. Then cover and simmer over moderate heat for another ten minutes.

4. Preheat the oven to 180 C. Transfer the meat, sauce and vegetables to a fireproof dish. Cover it with foil and bake in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and top with the sauce. Serve with a vegetable side dish.

How to cook a rabbit to make the meat tender - tips and tricks

Use only fresh rabbit meat that has not been frozen for cooking. Such meat will always turn out juicy and soft.

To make the meat soft, be sure to soak the rabbit in water or marinate.

If you decide to cook the whole rabbit, do it up the sleeve for juicy and soft meat.

Simmer the rabbit only over low heat.

Rabbit meat is now rapidly gaining popularity. If earlier it was called the food of aristocrats, now anyone who has enough money to buy a rabbit carcass can join the proud tribe of aristocrats. There are many of them now, but the popularity of rabbit meat is due not only to the increased standard of living, but also to its consequence - the desire to eat diet food.

And rabbit meat can rightfully be attributed to dietary types... It contains practically no cholesterol, low-fat, and at the same time tender and tasty. In terms of its usefulness, the rabbit far surpassed pork, lamb and beef.

The rabbit is no less versatile than these most common types of meat. It can be fried, stewed, boiled and baked, cooked in induction ovens. The most useful is to cook in the microwave and bake in the oven, this allows you to preserve the best taste and useful qualities of the rabbit.

Let's talk today about how to bake a rabbit in the oven. It can be baked different ways: all alone, with a side dish, using foil or a roasting sleeve.

You just need to remember 2 things:

You should not bake a rabbit whole in the oven, you need to divide it into portions;

Before baking, the rabbit carcass must be soaked in the marinade, or at least in water. From water, the meat becomes more tender, it loses a specific smell, which may accompany a not too young animal, or raised in specific conditions. For the same purpose, pickling is also used: rabbit meat becomes more juicy, acquires the aroma of herbs and spices.

Rabbit baked in the oven with vegetables

Ingredients

Rabbit carcass, 1 piece

Potatoes, 1 kg

Bulgarian peppers, 2 pieces

1 onion

Garlic, 3 wedges

Vegetable oil, 100 ml

Ground pepper

Dry white wine

Rosemary

Laurel leaf

Ground paprika, 2 tbsp

1. Divide the rabbit carcass into portions.

2. Prepare the marinade. Grind the garlic and fill it with oil, throwing herbs and paprika there.

3. We coat all the pieces of rabbit meat with marinade and load into the refrigerator overnight.

4. In the morning put the pieces of rabbit on a greased baking sheet, add and cover with coarsely chopped vegetables - potatoes, onions and peppers on all sides. We put it in the oven.

5. We bake the rabbit at 180-200 ° C for about 1 hour. All this time, it is necessary to periodically water the rabbit and vegetables with wine so that they do not dry out - especially meat.

Mushrooms can also be added to the vegetables in this dish.

Rabbit marinated in kefir and baked

Ingredients

Rabbit carcass, 1 piece

Onion, 3-4 onions

Vegetable oil

Barbecue seasonings

Mild table mustard, ½ tbsp

1. We wash the rabbit carcass, cut it into portions. We put them in a deep bowl, put onion chopped in half rings and sprinkle with seasoning for barbecue. Salt, mix and completely fill with kefir. Close the dishes with the rabbit in kefir and put them in the refrigerator for 12 hours.

2. After taking out the pickled rabbit from the refrigerator after a specified time, add mustard to the marinade. After mixing thoroughly, we leave the rabbit on the table to marinate for another 10 minutes, it is not necessary to put it in the refrigerator.

3. Prepare a baking dish and put the pieces of rabbit in it. We heat the oven to 180-200 ° С.

4. We put the form with the rabbit inside for 15 minutes. We take out the form and turn over the pieces of rabbit meat. Slide it back in for 15 minutes.

5. Again we take out the form, sprinkle the inside with herbs and pour with marinade. Put out the rabbit in the oven until it is cooked. Serve hot with a side dish.

Rabbit baked in honey sauce

Ingredients

Rabbit, 1 carcass

Honey, 1 tsp

Soy sauce, 2 tbsp

1 onion

Vegetable oil, 2 tbsp

Lemon juice, 1-2 tbsp

1. Cut the onion into half rings, cut the rabbit carcass.

2. Mix vegetable oil with soy sauce and honey, add freshly squeezed lemon juice. Rub the rabbit meat with salt and ground pepper, immerse it in the marinade and cover with onion half rings. We mix everything, cover the dishes and put them in the refrigerator for a day.

3. After keeping the rabbit in the marinade for a day, put it on a deep baking sheet, unload the marinade with onions on top and add a little water. Cover the baking sheet with foil and place in the oven heated to 180-200 ° C.

4. Keep the rabbit in the oven for 1½ - 2 hours, add water a little all the time, as it strives to boil away. When the meat is ready, remove the foil and keep the contents of the baking sheet open for a while to brown.

Rabbit baked in foil in sour cream, with vegetables

Ingredients

Rabbit, 1 carcass

1 carrot

1 onion

Sour cream, 150 g

Lemon juice, 2 tbsp

Garlic, 5 cloves

Olive oil, 2 tbsp

Herbs of Provence

1. Wash the rabbit carcass and cut it into portions.

2. Mix sour cream with butter, spices and Provencal herbs, grease the rabbit pieces with this mixture and leave to marinate for at least 3 hours.

3. Coarsely chop vegetables, carrots and onions, and chop the garlic into thin slices. We lay out such a combination into separate pieces of foil: 1 piece of rabbit, cover it with pieces of vegetables per serving, put garlic, salt and add seasonings. Tuck the foil so that the juice cannot leak out during cooking.

4. Put the portions packed in foil on a baking sheet and bake for 30-40 minutes in the oven preheated to 180 ° C.

Rabbit baked in a herb pot or in a ceramic mold

Ingredients

Rabbit, ½ carcass

Olive oil, 4 tbsp

Garlic, 8 cloves

Balsamic vinegar, 2 tbsp

Italian herbs in the mix

1. Cut the rabbit carcass into portions.

2. Prepare the marinade. Mix balsamic vinegar with olive oil, salt, seasonings and ground pepper. We crush the garlic and add it to the marinade.

3. Spread the pieces of rabbit with marinade and leave for 2 hours.

4. Put the marinated meat in a sleeve, or put it in a ceramic dish, or in a pot. We place the closed rabbit meat in the oven for 1½ hours, keep it there at 200 ° C. Times may vary as young meat cooks faster. In addition, the marinating time affects the baking time, and here there is an inversely proportional relationship: the longer we marinate, the faster the meat will bake.

And here is an example of baking a rabbit with vegetables not in the oven, but in the microwave.

Video recipe for cooking rabbit in Italian

It is clear that these are interchangeable things: everything that we cook in the oven can be done in microwave oven... Yes, the taste will be different, like general form dishes. But it will still turn out tasty and healthy, the rabbit will not cease to be a dietary dish.

Rabbit in the oven it does not take long and is relatively simple to cook, and rabbit meat in the oven is softer and healthier. How to cook a rabbit in the oven? There are many recipes, and you will find the best recipe for a rabbit in the oven for your taste on our website. You can choose one of the options that are considered classic: rabbit with potatoes in the oven, rabbit in sour cream in the oven, stewed rabbit in the oven. How to cook a juicy rabbit in the oven, how to cook soft rabbit in the oven - the answers are in our recipes. When cooking a rabbit, you need to consider important nuance- excessive heat treatment dries the rabbit meat. For a rabbit in the oven, this is easier to avoid, since the oven does not allow the meat juice to evaporate quickly. Therefore, the best rabbit is soft, juicy in the oven. Try also recipes for a rabbit in the oven with potatoes, a rabbit in the oven whole, it is very tasty and healthy.

To decide how to cook rabbit meat in the oven - read our recipes and tips first. Don't stop learning one recipe for bunny cooking in the oven. After all, recipes for the "rabbit in the oven" dish are numerous and varied in taste, appearance and content of ingredients.

When preparing the "rabbit in the oven" dish, the photo helps a lot. Rabbit in the oven - we have plenty of recipes with photos: a rabbit in sour cream in the oven with a photo, a rabbit in the oven with potatoes with a photo and others. Recipes for a delicious rabbit in the oven with a photo explain well the recipes that differ in the way the meat is impregnated and cooked. For example, a rabbit in the oven in the sleeve, a rabbit in foil in the oven, a rabbit in mayonnaise in the oven, a rabbit in the oven with sour cream, and others. How to cook a rabbit in the oven - recipes and photos give a complete picture of cooking. Rabbit dishes in the oven with photos on our website are constantly being replenished. Prepare yourself, for example, "rabbit in sour cream in the oven." Post the recipe, photo on the site, and other readers will not only learn about your success, but will also be grateful for your advice.

For a true connoisseur, all the nuances and ingredients matter - a rabbit stewed in the oven or a rabbit stewed with potatoes in the oven, a rabbit in the oven with sour cream or juicy rabbit in the oven in the sleeve. Someone will like the recipe for a rabbit in sour cream in the oven, and someone will like a recipe for a rabbit in a sleeve in the oven.

In general, everyone who wants to learn how to cook a rabbit deliciously in the oven, how to cook a rabbit with potatoes in the oven, how to bake a rabbit in the oven will find a recipe here.

Finally, here are some tips on how to cook your rabbit deliciously in the oven:

Chop the meat in large pieces, they will better retain their juiciness;

Ensure a snug fit of the lid on the cauldron, saucepan, pot or cover the container in which the dish is prepared with foil;

Do not separate meat from bone, cook everything together. This will add richness and flavor to your meal.

Do you want to try your own prepared dish called “ Delicious rabbit in the oven"? Read, study, try!