If you like dietary, but tasty meat, associated exclusively with the holiday and invariably causing appetite, you will surely like a rabbit in the oven in its sleeve madly - a recipe developed by our ancestors and “brought to mind” already in modern times. Especially if you remember that the chefs have developed many variations of this recipe. So there is plenty to choose from, and you will surely find one suitable for your culinary tastes among this abundance.
Preparatory stage
Whatever recipe for a rabbit in the oven in the sleeve you choose, do not neglect the preliminary soaking of the carcass. Without it, the final dish can retain a personal rabbit smell, which not everyone likes. The most approved marinades are the following.
- Lemon: freshly squeezed juice of one citrus is mixed with a couple or three tablespoons of vegetable oil. Of course, it is preferable to float the olive. Salt is taken to taste, from spices you can limit yourself only to peppers. With the rest, be careful so that their aromas do not interrupt each other.
- Mustard-honey: four spoons of liquid honey plus a spoonful of mustard, salt and spices. This marinade is quite thick, so they should be coated with rabbit meat.
Meat can be aged in fermented milk products, in wine, in onion or tomato gruel, and in a weak solution of vinegar. If you don’t want to pickle a rabbit, at least hold the carcass for a couple of hours in cold water, changing it from time to time.
And it is most often recommended to wash and marinate the meat after dividing the rabbit into portions.
Foundation basis
If you are only interested in rabbit meat, and you are going to garnish it with something original, then the actions after pickling are reduced to an elementary set. The "spare parts" of the animal are folded into a sleeve tied at one end, the highest marinade is poured there (the meat needs to be drained from the water). The other end of the package also ties well. A sleeve in a pair of places is pierced with a needle so that the released steam does not tear it apart, and the bundle is placed in a furnace heated to 180-200 degrees. Eating a meal is tastier, pouring a portion of the gravy formed in the sleeve. But you can build some sort of sauce to it. The most popular are different versions of creamy.
Clarification
For beginning cooks who have not cooked such a dish before, the question often arises as to how much to cook a rabbit in the oven in the sleeve. Even a professional will not tell you the exact numbers: time depends on the mass and fatness of the carcass, as well as on the size of the pieces into which you divided it. The duration of baking is affected by the time of pickling, and the composition of the marinade, and the accompanying ingredients, and the features of the plate. Most often, the recipe for a rabbit in the oven in the sleeve prescribes to withstand from an hour to an hour and a half. If the cooking time is noticeably different in one direction or another, usually there is an indication from the author.
Rabbit in the oven with potatoes in the sleeve
So to speak, two in one: meat and side dish. The rabbit itself is prepared classically and folded into a sleeve. The potato is peeled and crumbled into large slices; small tubers can be placed in the whole cooking bag. For flavor, a medium-sized onion is placed there, cut into 4-8 parts, a laurel leaf and a few tablespoons of vegetable oil. Before sending to the oven, already in a knotted form, the sleeve must be shaken to evenly distribute oil, marinade and other components.
More variety
Not all eaters are satisfied with a rabbit in the oven with potatoes in their sleeves. To some, the recipe may seem too primitive. Someone is trying to avoid starchy tubers for their own reasons. Someone just likes the other fruits. In all cases, a rabbit with vegetables in the oven in the sleeve will be a great alternative to this dish. You can use any gifts from gardens: carrots, zucchini or eggplant, cauliflower and white cabbage, tomatoes - everything you would like to see in rabbit stew. The principles of the bookmark are the same: vegetables are cut large enough; Tomatoes are even better to take small so that they creep less during baking. If the ingredients are varied enough, it is better to mix them in a bowl before laying, so that it doesn’t happen that all the zucchini have accumulated at one end of the sleeve, and all the tomatoes at the other: pieces of rabbit will smell differently.
By the way, a rabbit with vegetables in the oven in the sleeve often cooks faster than meat without them. This is explained by the distinguished juices. Sometimes enough and 45 minutes.
We will not cut
The bunny, entirely baked in the oven in the sleeve, looks especially festive, but has some cooking features. Firstly, it is recommended to pickle it in mayonnaise or sour cream: these products penetrate the meat deeper and faster. Secondly, before greasing, the carcass must be grated with pepper and salt, since spices in the absence of marinade are taken from nowhere.
After 2-3 hours of preparation, the prepared rabbit is carefully placed in the sleeve. Incidentally, it should be of high quality so that it does not break during loading. A tied bag is placed in a heated oven, and the cook is patient: the whole beast takes longer to take apart into pieces. A small one will reach readiness in an hour and a half, and a mother hare may need all two and a half. However, you need to check the appearance of the rabbit after an hour regularly so that it does not overcook.
Interesting idea
If you decide to bake a rabbit in the oven in the sleeve as a whole, why not stuff it? There are plenty of proposals on this subject. You can use mushrooms fried with onions; rice mixed with rabbit offal, frozen peas and bell peppers; minced meat from another type of meat. A similar recipe for a rabbit, in the oven in the baked sleeve, will certainly seem to home chefs much more interesting than simpler ones.