Is it possible to bake a rabbit in the oven. How to cook a rabbit so that the meat is soft. Rabbit recipes in various sauces, the secret to cooking soft meat

Mistresses do not often cook rabbit dishes. Perhaps because it is rarely on sale. But those who care about their health are trying to include rabbit meat in their diet more often.

This meat is rich in calcium, magnesium, phosphorus, iron and other trace elements that the body needs to maintain health. Rabbit has vitamins PP, B1, B2, B6, B12, E.

The rabbit has white tender meat, which is digested by almost 90%, so nutritionists recommend including it in the children's menu.

But, despite the seeming simplicity, there are some nuances in the preparation of rabbit meat. Only considering them, you can get soft tasty meat that will be without a rabbit smell.

The subtleties of cooking rabbit meat so that the meat is soft and juicy

The most delicious meat in young rabbits. Usually their weight is no more than 1.5 kg.
You should not buy a rabbit if its carcass is winded or in blood. It should be smooth and light pink in color.
Usually rabbit meat is not cooked whole. The front and back of the carcass are intended for different kind dishes.
The back part includes everything that is below the last lumbar vertebra. There's less here connective tissue Therefore, such meat is fried or baked.
The front part of the carcass is suitable for boiling, stewing or making stews.
To remove a specific smell, rabbit meat is often marinated, especially if it is old. For the marinade, vinegar, wine, whey, kefir with the addition of various spices and spices are used.
The main ingredients for the marinade are Bay leaf, pepper, onion, salt, parsley, garlic. Fans of a spicy smell add coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and other herbs to taste in the marinade.
Young rabbit meat can be soaked in water without vinegar to get rid of the blood that makes the meat dark. This is especially true of hare, which must not only be soaked in water, but also marinated from 5 hours to 3 days.
Young rabbit meat for frying is not marinated if aromatic herbs and garlic are used.
Rabbit cooks very quickly. Young meat from the back of the carcass will be ready in 30-35 minutes. Old meat is cooked for about an hour. Rabbit meat, cut into small pieces and fried in a pan, will become soft in 10-15 minutes.

Chakhokhbili from rabbit

Ingredients:

rabbit meat - 1 kg;
fat - 120 g;
onion - 3 pcs.;
fresh tomatoes - 2 pcs.;
lemon - 0.5 pcs.;
wine - 100 ml;
sugar - 30 g;
vinegar - 60 g;
tomato paste - 60 g;
broth - 300 ml;
herbs, salt and spices - to taste.

Cooking method

The rabbit is cut into pieces weighing 50 g and fried in fat (60 g) until golden brown.
Salt, put tomato paste, pepper, pour broth and simmer over low heat for 40-50 minutes.
The onion is chopped and sautéed in the remaining fat. Sprinkle with sugar and stir. Pour in vinegar and simmer until it evaporates.
Onions are put in a bowl with a rabbit, tomatoes are added.
Everything is poured with wine and stewed until the meat is ready.
When serving, decorate with a slice of lemon and sprinkle with chopped herbs.

Ragout of rabbit

Ingredients:

rabbit - 1 pc.;
fat - 70 g;
potatoes - 1 kg;
onions - 2 pcs.;
carrots - 1 pc.;
parsley - 80 g;
fresh tomatoes - 3 pcs.;
flour - 1 tbsp. l.;
salt - 20 g;
ground pepper - a pinch;
cloves - 2 buds;
bay leaf - 2 pcs.;
greens of dill and parsley - a bunch;
chopped herbs - to taste.

Cooking method

The rabbit is cut into pieces along with the bones and fried in fat until golden brown. Salt.
Cut carrots into slices. Chop the onion and parsley root. Vegetables are added to the meat and fried all together.
Sprinkle with flour, put sliced tomatoes, spices, a bundle of greens.
Pour in hot broth.
Potatoes are cut into thick circles, dipped into the broth, mixed.
Stew with a lid on until the meat is done.
A bunch of greens is taken out, and the meat with vegetables is laid out on a plate and sprinkled with fresh herbs.

Rabbit stewed with prunes

Ingredients:

rabbit - 1 pc.;
fat - 90 g;
tomato sauce or ketchup - 450 g;
prunes - 500 g.

3% vinegar - 150 g;
cinnamon - a pinch;
cloves - 2 buds;
bay leaf - 2 pcs.;
ground black pepper - 0.1 tsp;
sugar - 10 g;
salt - 10 g;
greens - 20 g.

Cooking method

Prepare the marinade. To do this, mix vinegar with all the spices and bring to a boil. Cool down. Add greens.
The carcass of the rabbit is cut into portions and poured with marinade. Withstand 6 hours.
The marinade is drained, and the pieces of meat are slightly dried, and then fried in fat until golden brown.
Pour in tomato sauce, put the washed prunes and stew until tender.

rabbit in a pot

Ingredients:

rabbit fillet - 750 g;
pork - 250 g;
onion - 3 pcs.;
dried rye bread - 50 g;
meat broth - 400 ml;
paprika - 15 g;
flour - 50 g;
table wine - 150 ml;
salt and pepper - to taste.

Cooking method

The rabbit fillet is cut into slices, sprinkled with spices and breaded in flour.
Pork is cut into slices, salted and peppered.
Finely chop the onion.
The bread is crushed into crumbs.
Pork, onion, rabbit meat, rye crumbs are placed alternately in a pot. The layers are repeated in the same sequence.
Pour in broth and wine, not reaching the top by 1/4 of the height of the pot.
Close the lid and put in the oven. Heat up to 180 ° and stew for 1-1.5 hours. The pot can be replaced with a cast iron. In this case, cook on the stove at a low boil.

Rabbit pilaf (dietary)

Ingredients:

rabbit (front part) - 300 g;
butter - 40 g;
rice - 120 g;
onion - 1 pc.;
bay leaf - 1-2 pcs.;
kishmish - 20 g.

Cooking method

The rabbit is cut into portions.
Finely chop the onion.
The meat is fried with onions in oil.
The meat with onions is transferred to a saucepan, poured hot water so that it covers the meat only halfway. Put the bay leaf and stew until half cooked.
Washed rice and raisins are added. Fill everything with hot water. The mass should be covered by it by 1 cm.
Close the lid and simmer over low heat until the water evaporates and the rice is ready.

Chopped steamed rabbit cutlets

Ingredients:

rabbit - 250 g;
white bread - 50 g;
milk - 50 g;
butter - 30 g;
salt - to taste.

Cooking method

The rabbit fillet is twisted through a meat grinder.
Stale White bread soaked in milk, mixed with minced meat, which is again passed through a meat grinder.
Put softened butter, salt and beat everything thoroughly.
Cut the patties with wet hands.
Spread in a double boiler bowl and steam for 20-25 minutes.

Fried rabbit (dietary)

Ingredients:

vegetable oil - 50 g;
onion - 3 pcs.;
carrots - 1 pc.;
butter - 50 g;
salt to taste.

Cooking method

The processed back of the rabbit is salted and laid out on a baking sheet.
Onions are cut into rings, carrots - into thin circles.
Vegetables are laid out around the rabbit. Watered with vegetable oil.
Put in the oven and fry at 200 ° until cooked. So that the meat does not dry out, it is periodically watered with rendered juice and fat.
The finished meat is cut into pieces and poured with melted butter.

Fried rabbit with smoked brisket

Ingredients:

rabbit - 500 g;
smoked pork belly - 50 g;
sour cream - 2 tbsp. l.;
butter - 30 g;
salt and pepper - to taste.

Cooking method

The hind legs of the rabbit are stuffed with chopped smoked brisket, salted and smeared with sour cream.
Spread on a baking sheet greased with oil.
Placed in an oven heated to 200 °, and fried, pouring over the rendered juice and fat, for about an hour.
Served with vegetables, lingonberries, cabbage, herbs.

Rabbit with potatoes and vegetables

Ingredients:

rabbit (back) - 600 g;
garlic - 3 cloves;
paprika - 1 tbsp. l.;
potatoes - 500 g;
vegetable oil - 50 g;
onion - 1 pc.;
Bulgarian pepper - 1 pc.;
ground pepper, rosemary - to taste;
bay leaf - 1 pc.;
table wine or broth - 100 ml.

Cooking method

The rabbit is cut into portions.
mixed vegetable oil, paprika, crushed garlic, pepper, rosemary, bay leaf.
Rub the meat with this mixture and put it in the refrigerator overnight.
On a baking sheet spread meat, potatoes cut into thin slices, onion rings, narrow slices of bell pepper.
Put in the oven and bake for about an hour at 200 °.
To prevent the meat from becoming dry, it is poured with wine or broth.

rabbit in beer

Ingredients:

rabbit - 1 pc.;
light beer - 500 ml;
onion - 2 pcs.;
salt - to taste;
a mixture of peppers - to taste;
rosemary - to taste;
vegetable oil - 50 g.

Cooking method

The carcass is cut into pieces, washed.
Beer is poured into the pan, onion sliced \u200b\u200band rings and all spices are put.
Put on fire and bring to a boil. Cool down.
Pour marinade over rabbit pieces and refrigerate for several hours.
The meat is taken out and dried on a napkin.
Fry in oil until golden brown.
Pour in the marinade and simmer at a low boil under the lid for 50-60 minutes.
The finished meat is sprinkled with herbs and served with any side dish.

Rabbit in the oven (in foil)

Ingredients:

rabbit leg (back) - 1 pc.;
garlic - 3 cloves;
vegetable oil - 50 g;
salt - to taste;
seasoning for meat - 0.5 tsp;
ground pepper - to taste.

Cooking method

Rabbit meat is washed in cold water.
Mix salt and spices. Rub them on the leg and leave to marinate for 3-4 hours.
A baking sheet is covered with two layers of foil (crosswise) and a leg is placed.
Drizzle with oil and seal well.
Bake at 180-200 ° for fifty minutes.
To form a golden crust on the meat, the foil is opened, and the baking sheet is sent to the oven for another 10 minutes.

Rabbit in French

Ingredients:

rabbit (front part) - 1 pc.;
smoked brisket - 150 g;
onion - 3 pcs.;
fat - 50 g;
red wine - 150 ml;
bay leaf - 1 pc.;
peppercorns - 10 pcs.;
red pepper - 0.2 tsp;
salt - to taste;
parsley.

Cooking method

The rabbit is cut into pieces and washed in cold water.
Fry in fat until golden brown.
Cut the onion into large cubes, and the brisket into thick slices. Add them to the meat and stew everything together under a lid over low heat.
Add spices and pour wine. Cook until the meat is soft.

Jellied rabbit

Ingredients:

rabbit - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
gelatin - 15 g;
salt - to taste;
peppercorns - 10 pcs.;
broth - 1.5 l.

Cooking method

The rabbit is well washed, cut into pieces and put in a saucepan.
Pour in water, bring to a boil, remove the foam.
Put an unpeeled onion, carrots and spices into the broth.
Boil for about two hours.
Gelatin is poured with water and left to swell.
As soon as the carrot is cooked, take it out and cool it.
The rabbit meat is removed from the broth and the meat is separated from the bones.
Lay out in molds. Carrots are cut into circles and added to the meat.
Gelatin is dissolved in hot broth, filtered and the meat is poured into molds. As soon as the jelly has cooled, they put it in the refrigerator, but not in the freezer.
The form with the cooled jelly is immersed for a few seconds in hot water and overturned on a flat plate.

Rabbit recipes are endless. Moreover, all of them are so different that even a sophisticated gourmet among all this splendor will find a suitable dish for himself.

Rabbit meat is meat that, when properly prepared, can be called dietary, since it contains practically no fat and is easily absorbed by the body. Therefore, it is often on the table of those who lead a healthy lifestyle and eat exclusively wholesome food.

Rabbit meat is used for cooking first and second courses: it is boiled, stewed, fried, baked. The baked rabbit is very tasty.

The subtleties of cooking rabbit baked in the oven

It is not customary to bake a rabbit whole. The thing is that the different parts of the rabbit differ in nutritional and culinary properties. The front part of the carcass has more connective tissue, it takes longer to cook, so it is suitable for boiling or long stewing. back carcasses are most often fried or baked, as the meat of the legs (legs) quickly becomes soft.
To get rid of the specific smell that rabbit meat has, meat before heat treatment it is customary to marinate. For marinade, you can use vinegar, white wine, sour cream, kefir, even plain water, slightly acidified citric acid or lemon juice.
It is advisable to soak a freshly butchered rabbit carcass for three hours in cold water so that excess blood comes out and the rabbit smell disappears.
Then the carcass is cut in half along the last lumbar vertebra. The front part is set aside, and the back part is cut into two legs, each of which can still be divided into joints in half. These are the ones most commonly baked.
Rabbit meat, although white, is not as juicy as chicken, so it is often cooked in foil or a sleeve to preserve the meat juice.
Rabbit can be baked with potatoes, carrots, onions, tomatoes, cabbage, zucchini and other vegetables.
To add flavor, rabbit meat is stuffed with garlic and carrots. And to make the meat a little fatter, pieces of lard or bacon are used instead of garlic.
To flavor rabbit meat, a classic set of spices is used: pepper, bay leaf, dill, cumin, parsley root, garlic.
For the marinade, you can take any spices and spices, focusing on your taste, or prepare the marinade according to an already known recipe. To do this, you need to take 10 g of salt and sugar, a little onion, parsley, celery and carrots, 2 bay leaves, 5 peppercorns. Combine these spices with two liters of 2% vinegar. Boil for 15 minutes. After cooling, the marinade is ready for further use.
The rabbit roasting time depends on the age of the carcass, the size of the pieces, and the duration of pickling. The young rabbit will be ready in forty minutes. The meat of an old rabbit should be baked for 1–1.5 hours.

And now - a selection of recipes.

Rabbit baked in the oven: stuffed with lard

Ingredients:

rabbit meat (hind legs) - 500 g;
bacon or pork belly - 50 g;
sour cream - 50 g;
butter - 30 g;
salt.

Cooking method

Wash the meat. If there is a smell, marinate for 2 hours in weak solution vinegar with addition herbs. Pat dry with a towel. If the rabbit is young, then it is enough to rub it with salt.
Make deep punctures in the pulp, put pieces of bacon or brisket into them.
Brush with sour cream.
Place on a generously oiled baking sheet. Put in an oven preheated to 200 ° C, bake for about an hour. To prevent the meat from drying out, periodically water it with the secreted juice.

Rabbit baked in the oven with potatoes

Ingredients:

rabbit fillet - 500 g;
ghee - 30 g;
onion - 70 g;
boiled potatoes - 400 g;
pepper;
tomato paste - 10 g;
salt;
sugar - a pinch;
cheese - 80 g;
ground crackers - 20 g.

Cooking method

Cut the rabbit fillet into small pieces, lightly fry in melted butter. Transfer to an oiled mold.
In the remaining oil, sauté finely chopped onion, add tomato paste, salt, sugar, pepper. Stir. Dilute with a little hot water to make a medium thick sauce. Pour it over the meat.
Cut the boiled potatoes into slices, put on the meat.
Sprinkle with grated cheese mixed with ground breadcrumbs. Drizzle with melted butter.
Preheat oven to 200°C.
Bake for 20 minutes (until the cheese is golden brown).

Rabbit baked in the oven with potatoes and mushrooms

Ingredients:

rabbit - 600 g;
potatoes - 400 g;
champignons - 200 g;
onion - 100 g;
carrots - 70 g;
melted butter - 60 g;
salt;
liquid sour cream - 200 g;
marjoram - a pinch;
pepper;
rosemary - a pinch (optional)

Cooking method

Wash the rabbit and pat dry. Fry it in oil on all sides until golden brown. Put on a plate.
Cut the onion into half rings, potatoes and carrots into slices, mushrooms into thin slices.
In the pan where the meat was cooked first, fry the potatoes, then put the onions and carrots in there, and lastly, the mushrooms. Fry all vegetables until half cooked separately. Put them in a high-sided baking dish, pre-greased with oil. Pour in just enough water to just cover the bottom of the mold.
Put the fried pieces of rabbit meat on the vegetables. Sprinkle with rosemary and marjoram.
In a bowl, mix sour cream with salt and pepper. Pour over meat and vegetables.
Place in oven preheated to 190°C. Bake 1 hour.

Rabbit baked in the oven in wine

Ingredients:

rabbit - 600 g;
onion - 120 g;
canned tomatoes - 450 g;
red wine - 200 ml;
dried oregano - to taste;
butter - 50 g;
flour - 30 g;
salt;
pepper.

Cooking method

Cut the prepared rabbit meat into portions. Rub with salt and pepper, roll in flour, fry over high heat on all sides until golden brown. Take a frying pan that you can then put in the oven.
Cut the onion into half rings, put on the rabbit. Sprinkle with spices. Pour in the wine, heat over high heat until the liquid has evaporated by half. Turn off the fire.
Peel the skin off the tomatoes, mash a little. Cover the meat with them.
Place in oven heated to 190°C. Bake for about an hour.

Rabbit baked in the oven with apples

Ingredients:

rabbit - 600 g;
apples - 300 g;
lemon juice- 30 ml;
honey - 20 g;
soy sauce- 5 g;
seasoning for meat - 5 g;
salt;
sunflower oil - 40 g.

Cooking method

Wash the rabbit, dry with a towel. Cut into manageable portions.
In a bowl, combine the soy sauce, lemon juice, oil (reserve a little for greasing the pan), honey, meat seasoning, and a little salt. Coat the meat with this marinade, put it in the refrigerator for several hours.
Place the rabbit in an oiled dish. Lay apples cut into wide slices around it.
Place in a well-heated oven and bake for one hour.

Rabbit baked in the oven with vegetables in foil

Ingredients:

rabbit - 600 g;
onion - 200 g;
carrots - 100 g;
olive oil - 20 g;
any marinade - 500 ml;
cheese - 80 g;
seasoning for rabbit or chicken - 5 g.

Cooking method

Divide the rabbit into four portions. Dip in the marinade, leave in it overnight. Remove the next day and let the liquid drain.
Chop onions and carrots into strips. Mix with a little salt.
Lay vegetables on a piece of foil. Put one serving of meat on them. Sprinkle it with seasoning, sprinkle with oil. Wrap the foil in the form of an envelope.
Place the sealed rabbit on a baking sheet. Send to the oven, heated to 190 degrees, for 40 minutes. Then open the foil, sprinkle the rabbit with grated cheese. Bake another 20 minutes. Serve wrapped in foil or place each serving on a separate plate.

Advice. Rabbit according to this recipe can be cooked in a baking sleeve. To do this, first put vegetables in the sleeve, put marinated rabbit pieces on them. Sprinkle with seasoning, tie the sleeve well. Put in the oven and bake for about an hour. In this case, do not add cheese.

Note to the owner

To prevent rabbit meat from drying out during baking, place a container of water on the lower tier of the oven. The steam will keep the meat juicy.

The meat of an old rabbit will be softer if it is smeared with a thin layer of mustard before baking.

Make sure that there is enough liquid on the baking sheet during baking. Thanks to her, the meat will not burn, it will remain soft and juicy.

Baked rabbit meat can be served as an independent snack or with any side dish.

Rabbit meat is dietary, tasty and easily digested by the body. You can cook a variety of dishes from rabbit meat with vegetables, sauces. Meat can be baked, fried or steamed.

Recipes for rabbit dishes in the oven, cooked correctly, are distinguished by a special delicate taste, aroma and retain their beneficial properties.

Rabbit with potatoes in the oven

Rabbit meat is easy to process, but it is necessary to follow the rules of cooking so that the meat does not turn out to be overdried and tough. You can cook rabbit meat in the oven with potatoes and spices. To cook a rabbit in the oven, choose the meat of a young rabbit.

Ingredients:

rabbit;
bulb;
dried dill;
a kilo of potatoes;
5 st. spoons of mayonnaise;
vegetable oil - 4 tablespoons;
4 bay leaves.

Cooking:

Rinse the meat, cut into several pieces. Put in a baking dish, add vegetable oil, bay leaves, dill. Salt and pepper as desired.
Finely chop the onion, add to the meat with mayonnaise. Mix the pieces of meat well with mayonnaise and spices.
Cut the potatoes into circles, put them on the meat and mix again. Add some water.
Cover the top with foil and bake for about 50 minutes.
Remove the foil from the mold 10 minutes before cooking so that the top of the rabbit meat in the oven also browns.

On the last stage roasting a rabbit in the oven with potatoes, you can sprinkle the meat with grated cheese. If you do not like mayonnaise, replace it with sour cream.

Rabbit with vegetables in the oven

It turns out very tasty rabbit meat with vegetables - eggplant, tomatoes and zucchini.

Ingredients:

kilogram of potatoes;
rabbit carcass;
5 tomatoes;
vegetable marrow;
5 bulbs;
eggplant;
100 ml. grape vinegar;
500 g of sour cream;
dry seasonings, salt;
fresh greens.

Cooking steps:

Wash the meat and cut into pieces. Dilute the vinegar with water.
Salt the meat and pour diluted vinegar, leave to marinate for 20 minutes.
Cut the zucchini and eggplant into circles. Roll the zucchini in flour and place in a disposable foil dish. Top each piece with a little sour cream, sprinkle with ground red pepper and salt.
Cut the tomatoes into 4 parts, cut the potatoes into large pieces, salt the vegetables.
Remove the meat from the marinade, dry and sprinkle with dry seasoning. Lay the meat on the zucchini.
Wrap pieces of meat that come out of the mold with foil so that they do not dry out during baking and do not burn.
Between the pieces of meat lay out the potatoes and tomatoes.
Chop greens and mix with sour cream. Brush the vegetables and meat generously with the mixture.
Cover the form with foil, bake for an hour and a half in the oven, heated to 220 degrees.

Required Ingredients:

2 kilos of potatoes;
whole rabbit;
350 g bacon;
5 sprigs of rosemary;
vegetable oil.

Cooking:

Peel potatoes and chop coarsely. If the vegetables are small, you can leave them whole.
Toss potatoes with salt, oil and seasonings.
Cut the bacon into long thin strips if you have a whole piece.
Place the whole rabbit on its back, wrap the paws in bacon, place the bacon on inner part carcasses.
Turn the rabbit over and spread the bacon pieces over the whole carcass from beginning to end. The rabbit should be wrapped all over with strips of bacon.
Lay the rabbit upside down on the potatoes, put rosemary sprigs on a baking sheet. Bake for 30 minutes, then stir just the potatoes a little. The rabbit does not need to be touched.
When the dish is ready, leave it in the switched off oven for another half an hour.

It takes a little time to cook the oven-baked rabbit with bacon. Instead of bacon, you can take bacon. In the photo, the whole rabbit in the oven looks very appetizing.

Rabbit with garlic in sour cream

Rabbit in sour cream in the oven is an excellent dish made from the simplest ingredients. Sour cream and garlic make the meat juicy and aromatic.

Ingredients:

bulb;
rabbit carcass;
carrot;
spices;
3 cloves of garlic;
500 g of sour cream.

Cooking steps:

Cut the rabbit into pieces. Pass the garlic through a press.
Rub the meat with garlic, pepper and salt. Leave for an hour in the refrigerator.
Pass the carrot through the grater, chop the onion in half rings.
Fry meat and vegetables in oil separately.
Put the meat in the form, fried vegetables on top, pour everything with sour cream.
Bake the rabbit in sour cream in the oven for one hour. In this case, the oven must be turned on 180 degrees.

As a side dish for a tasty and soft rabbit in the oven, rice, fresh or stewed vegetables, pasta, baked or boiled potatoes are perfect. If hard, marinate it for 4 hours in water with vinegar. You can soak rabbit meat in milk or wine.

Rabbit meat is a very dietary and incredibly healthy meat. This product contains a lot of protein, a minimum of fat and bad cholesterol. This makes its use on common table preferably pork, lamb or beef. Many novice cooks are interested in how to cook a rabbit so that the meat is soft and juicy?

The subtleties of preparing rabbit meat before cooking

The technology for preparing a rabbit depends on the part of the carcass. So, the back half is ideal for frying, and the front half is ideal for boiling and stewing.
To obtain juicy slices, it is necessary to divide the meat into small pieces. Cutting is best done along the lumbar vertebra, and then cut it into smaller pieces. Hind legs can be divided in the area of the joints.
For frying, it is desirable to separate the meat from the bones.
You can also stew a rabbit with bones.

Pickling - the main stage in the preparation of the rabbit

It is possible to get juicy and soft rabbit meat at the exit only with preliminary soaking in the marinade. In addition, a well-prepared marinade will help get rid of the specific smell characteristic of rabbit meat.

by the most in a simple way marinating is soaking for a couple of hours in cool water with a spoonful of vinegar.

There are more complex ways to marinate rabbit meat:

Soaking in white wine. It can make the dish soft, tender and fragrant.
Red wine is undesirable, as it can affect the color of the rabbit.
By placing the meat in whey for two hours, you can get rid of its rigidity and muffle the specific smell.
water mixture, olive oil and crushed garlic are used for rubbing meat. You can start cooking the rabbit 2 hours after such pickling.

You can fry and stew rabbit meat in a frying pan or stewpan. For cooking it is worth using an enamel pan, and for baking - glass, ceramic mold or the classic duckling.

The cooking time of the meat depends on it. pre-training. You can soak rabbit meat for up to 4 hours. The duration of the pickling process should not exceed two hours. To fry the pieces until tender, 20-30 minutes is enough. The meat is baked for about half an hour at a temperature of 180 to 200 degrees.

A few simple recipes for cooking delicious and juicy rabbit meat

Fragrant rabbit meat in the oven with mayonnaise

You will need: a roasting sleeve, a medium-sized rabbit carcass, 300 g mayonnaise, 4-5 cloves of garlic, 1 glass of white wine, 40-50 g butter, spices to taste.

The meat is cut into pieces. Pressed garlic is mixed with spices and oil. The resulting mixture marinates the rabbit. After a few hours, the meat is fried in a well-heated pan with high sides for 2 minutes on each side. Then the whole rabbit is laid out in the same pan and the remaining ingredients are added, a glass of water is poured. The dish is stewed for about 5 minutes. Then everything is placed in a sleeve and baked for half an hour. Next, the sleeve is cut, and the rabbit is again placed in the oven until a crisp is formed. The meat is served hot with chopped herbs and tomato sauces.

Tender rabbit meat with prunes

Dietary rabbit meat can be cooked with any dried fruit. Prunes are a classic meat supplement.

To prepare the dish, you will need a loin of a rabbit, several carrots and onions, 200 g of washed pitted prunes, 3 tbsp each. l. low-fat sour cream and ketchup, 2 tbsp. l. sunflower or olive oil, 3 cloves of garlic, salt and spices to taste.

The rabbit is soaked in cool water with vinegar for several hours. Prunes are poured with boiling water for half an hour. Next, the pieces of meat are fried in the same way as in the previous recipe. After that, chopped onion and carrot slices are placed in a frying pan. After 10 minutes, 2/3 cup of water and the rest of the ingredients are added. Extinguishing is carried out on a minimum fire with a closed lid for an hour.

The ideal set of spices for a rabbit is mustard, black pepper and paprika, cumin and rosemary. According to this recipe, the meat is tender and juicy. You can cook it not only on the stove, but also in the oven, microwave, slow cooker. The finished dish can be served in own juice or with sour cream sauce.

To make the meat tender, soft and tasty, you should use the carcass of a young rabbit (under the age of 5 months). If the rabbit is older, then the soaking and cooking time is increased by 20%.

For gourmets and connoisseurs of culinary art, a rabbit in the oven is able to present a bouquet of taste sensations, subtle aromas and attractive smells.

How to cook a rabbit tasty and juicy

To get the best result, we follow a few rules and recommendations.

We choose exclusively fresh products. In thawed, stale, improperly stored rabbit meat, leveling occurs useful properties dietary product.
For cooking delicious dish we buy a carcass of a young (3-5 months) animal weighing up to 1.5 kg. The younger the rabbit, the juicier and tastier the finished meal will be.
Large carcasses are not very characteristic nice smell Therefore, it is advisable to pre-soak the meat in water with the addition of vinegar.

How to marinate a rabbit deliciously in the oven

Animal meat is perfectly combined with spices, "with pleasure" taking taste, acquiring exquisite piquancy. We definitely include Provence herbs, dill, basil, juniper berries, thyme, rosemary, white wine, olive oil in the sauces.

Spicy Marinade Ingredients:

vegetable oil - 120 g;
salt - 25 g;
balsamic vinegar (low sugar wine) - up to 150 ml;
herbs: rosemary, peppermint, oregano, basil.

We mix the whole composition (last of all we add the chopped herbs), lay out the rabbit, close the container, send it to the refrigerator shelf for 24 hours.

Vinegar Marinade Ingredients:

bottled (filtered) water, vinegar - 250 g each;
onion turnip - 2 pcs.;
spices.

Marinating will take up to two days. We combine vinegar and purified water, lay out the carcass so that the liquid covers it completely. We place onion rings on the rabbit, close the dishes, send it to the cold to infuse.

Honey Marinade Ingredients:

a head of garlic;
turnip onion;
honey - 30 g.

We rub the carcass with a sweet composition, wrap it in a film, leave it for 10 hours in the refrigerator on the middle shelf. Before use, once again process with honey. Marinades prepared on the basis of beer, wine, kefir have excellent qualities. We choose any of the presented options, we get juicy, fragrant, tender meat.

Baked rabbit with vegetables

To remove the specific smell inherent in rabbit meat, immerse the washed carcass for two hours in milk whey or in purified water with added vinegar. We burn the purchased carcass with a burner, excluding the ingress of fluff into food.

Products:

onion turnip - 3 pcs.;
tomatoes - 3 pcs.;
carrots - 3 pcs.;
rabbit - up to 2 kg;
sweet pepper - 2 pcs.;
half a lemon;
oil (vegetable) - 100 g;
garlic cloves - 10 pcs.;
spices, salt.

We prepare in stages:

My rabbit under running water, divided into large parts, rub with chopped garlic, a mixture of spices, sprinkle with lemon or lime juice. We place the meat component in a container, leave it in the refrigerator for 12 hours.
We clean the onion, divide it into thin rings, put it in a frying pan with oil. Add peeled and chopped carrots, chopped tomatoes.
We extract the seeds from the peppers, chop the fruits in strips, and send them to the rest of the vegetables. Mix the ingredients, sauté over medium heat until half cooked.
Fry the divided parts in a separate pan until golden brown. We spread half of the composition of the prepared products in a baking dish, place the meat parts and the remaining vegetables on top. We send for 15 minutes in the oven (t 190 ° C). Carefully lay the finished dish on a plate, serve hot.