Oven recipes for rabbit dishes. Rabbit in the oven with mayonnaise and garlic. The whole rabbit in the oven

Rabbit meat is usually served at the festive table. After all, this type of meat is more expensive than others. Therefore, it is very disappointing when the rabbit that comes at such a price comes out overdried and stiff. Dishes from it can not be prepared on the basis of pork or beef. The rabbit is more sinewy, there is little fat in its meat. This fact makes it a dietary product, and it also creates a lot of difficulties for novice cooks.

You should know some secrets of cooking this type of meat. It is best to bake the rabbit in the oven - whole carcass or portioned slices. So the meat will retain the most beneficial elements. The aroma and taste of baked rabbit dishes will be unrivaled. Of course, you can fry the meat until golden brown, and then stew it. These dishes are also very tasty. In this article we will tell you how to cook a juicy rabbit in the oven. You will find a selection of lungs in the implementation of recipes below.

Some features of the preparation of rabbit meat

There are two nuances that can ruin an entire dish. The first is a specific smell. Not everyone likes it, as does the aroma of river fish or lamb. It’s easy to get rid of the smell - you need to soak the meat in an acidic environment. It can be a dairy product (kefir, for example), dry wine and even plain water with vinegar. The soaking procedure will help you not only eliminate the unwanted odor, but also remove excess blood, as well as soften the meat fibers, which will protect it from overdrying.

If the rabbit is not young, and even purchased not at the market, but at the store, it should be kept in an acidic environment for at least 12 hours, or even better - a day. If you also pickle the carcass, your dish will only benefit from this. Many recipes for rabbit dishes in the oven use sour cream. This product, as well as basil as a seasoning, are ideal for this type of meat.

Rabbit in the sleeve

If you are a beginner, we recommend this recipe. The heat-resistant sleeve gives a 100% guarantee that the dish will not dry out and will not burn. After all, all the pairs and juice will remain inside this package. Consider how to cook a rabbit in the oven in the sleeve. The recipe is ridiculously simple:

1. Soak the carcass from 6 to 12 hours.
2. Then we pickle it so that the meat is saturated with the ingredients, it becomes soft. What options can be offered? French mustard (with whole grains), honey and cream. Peppers, dried herbs and soy sauce. Sour cream with mayonnaise and spices. Having chosen the marinade you like, do not forget about salt. But you need to use it sparingly. After all, some ingredients of marinade (mayonnaise, soy sauce) are already quite salty.
3. After another 8-10 hours, we proceed to cooking. For the average rabbit carcass, take two onions and carrots, as well as several potato tubers. Peel the vegetables.
4. Chop the onion rings, carrots - rub, cut the potatoes into cubes.
5. We put the rabbit together with the marinade and vegetables in a sleeve.
6. Tie a bag and place it in a heated oven.
7. Cooking time depends on the size of the rabbit. The baking process usually takes an hour.

How to cook in the oven a rabbit in sour cream. Option 1: in foil

Roasting in the sleeve is good for everyone, except for one thing: the meat does not form a rosy appetizing crust, it looks like boiled. To eliminate this undesirable nuance, we replace the heat-resistant bag with foil. Aluminum will also protect meat from overdrying, like a sleeve, but it can be removed to get a baked crust. Rabbit and sour cream is a classic of Slavic cuisine. Cooking:

1. The soaked carcass is cut into pieces.
2. Rub the meat with salt, crushed garlic, basil and other spices.
3. Coat generously rabbit slices with sour cream. The fatter this dairy product is, the more tender the meat will turn out. But if you are on a diet and carefully count calories, you can replace sour cream with natural yogurt. In this marinade, meat should spend at least three hours.
4. How to cook a rabbit in sour cream in the oven in foil? We take a sheet and cover them with a baking sheet. Spread slices of pickled meat.
5. If you wish, you can add chopped vegetables to the rabbit so that the main course ripened along with the side dish. Cover with a second sheet of foil.
6. We pinch the edges so that the juice does not leak.
7. We put in a heated oven.
8. Bake for 45 minutes at a temperature of 220 degrees. We open the foil bag with scissors (carefully, hot steam inside!). We send the pan back into the oven for another quarter hour.

French rabbit

This type of meat since the Middle Ages is very popular in Western Europe. Especially many recipes for rabbit dishes cooked in the oven were presented to us by France. Here is just one of them.

The carcass (kilogram and a half) is cut into pieces, put in a deep bowl. Season with salt, a mixture of peppers, thyme, dry basil and 80 milliliters of olive oil. Stir and leave at room temperature. Let's take care of vegetables. Clean and cut into small pieces:

• onion
• the white part of the leek,
• carrots
• celery root.

The algorithm for further actions:

1. In a pan, heat the vegetable oil, fry the pieces of the rabbit until they are covered with a golden appetizing crust.
2. We transfer the meat to a baking sheet with high walls (or baking dishes).
3. In the remaining oil in the pan, throw the chopped vegetables - first celery with carrots, then both types of onions.
4. Preheat the oven. Add fried vegetables to the meat.
5. We crumble 4 bay leaves, pour an incomplete glass of dry white wine and 800 milliliters of cream of 18 percent fat content.
6. Stir and tightly close the pan. Put it in the oven.
7. Cook at 160 degrees one and a half to two hours.

Fenkada

And this is a Maltese recipe. A delicious bunny baked in the oven will surely appeal to even the most demanding gourmets. The dish is prepared like this:

1. The recipe tells us to divide the carcass into pieces and roll them in a breading of flour, salt and a mixture of peppers.
2. Then you should heat the mixture of vegetable and butter in a deep pan with a removable handle.
3. Fry the rabbit slices on this fat.
4. When the meat is covered on all sides with a golden crust, add the chopped onion rings.
5. Increase the heat and pour a glass of dry red wine.
6. We wait until two-thirds of the liquid evaporates.
7. We turn on the oven 170 degrees.
8. Add to the pan 400 grams of tomatoes in their own juice (or grated fresh tomatoes without skin), a teaspoon of oregano.
9. Add the dish to taste, season with spices.
10. Put the pan in the oven. Cooking an hour and a half.
11. Fencade is decorated with fresh parsley.

Whole baked rabbit

Do you think how to surprise the guests and what to put as the main dish on the festive table? See if you can use the recipe for a whole rabbit in a baked oven. This dish requires a minimum of ingredients, and the result is always great.

1. Fill the rabbit with water so that the liquid covers the whole carcass. Add a spoon or two of vinegar. It will soften the fibers, and at the same time remove the specific smell.
2. After an hour we get it, rub it with a mixture of peppers, dried basil, salt and olive oil.
3. We put the meat to marinate for half a day in the refrigerator.
4. Cover the baking sheet with foil, grease with vegetable oil.
5. We lay the rabbit on the back, we extend the legs as much as possible.
6. We put the pan in a hot oven, first covering the dish with a second sheet of foil.
7. After 20 minutes, remove the aluminum, bake for another half hour, periodically watering the carcass.

Oven-baked rabbit with mayonnaise and garlic

So that the meat during baking does not dry out, but it turns out juicy and tender, you need to soak it with fat marinade. Sour cream or cream is good, but mayonnaise made from vegetable oil and eggs is even better. For flavor, we use garlic, which we stuff carcass.

1. In a bowl, mix different seasonings. It can be black and red pepper, paprika, dried herbs, coriander, or simply “Spices for meat”. Rub this mass thoroughly into rabbit meat.
2. We clean and cut eight cloves of garlic into large pieces. In meat we make small cuts with the tip of a knife. Insert the garlic into them.
3. Then generously coat the carcass with mayonnaise, the entire surface, including the inside. Let the rabbit stand for 40 minutes or even an hour. During this time, mayonnaise impregnates the fibers of meat, making them more tender.
4. Grease a baking sheet with vegetable oil. Spread the rabbit on a barrel. Put in the oven. A juicy and soft rabbit will turn out if you periodically water it with the allocated fat.
5. We bake an hour. During this time, you need to turn the carcass to the other side.

Rabbit with honey mustard sauce

To make the meat juicy, it should be marinated in an acid-fatty environment, as described in the previous recipe (oven-baked rabbit with mayonnaise and garlic). But you can do otherwise:

1. Pickle pieces of meat in a mixture of spices, salt, olive oil and vinegar. Leave it for half an hour.
2. Three cloves of garlic and two shallots are finely chopped.
3. Cut the bacon (50 grams) into cubes.
4. Melt a spoonful of butter in a pan. Fry pieces of rabbit meat on both sides.
5. We shift the meat into a baking dish. And in the fat, where the rabbit was fried, let's mix the bacon.
6. When the lard becomes clear, put onion and garlic with rosemary needles (1 small twig).
7. Fry for 3 minutes, pour 100 ml of white wine. When the liquid is half-evaporated, add a tablespoon of honey and two - Dijon mustard.
8. Salt the dish, season with a mixture of peppers. Boil, pour the sauce into the mold, cover it with foil and bake for an hour and a half.

Rabbit with mushrooms

It is prepared simply, but it turns out incredibly tasty! Algorithm:

1. The carcass is divided into portions. As in many other recipes for rabbit dishes, in the oven baked, meat should first be marinated.
2. Peel and finely chop the garlic (4 cloves) (or pass through a press). Rub the pieces of meat.
3. Put the rabbit in a deep bowl and pour 150-200 milliliters of soy sauce. Leave to marinate for half an hour.
4. We clean 400 grams of champignons, cut them large. Fry the mushrooms in vegetable oil until the juice they let out evaporates.
5. We clean and chop three onions and carrots in half rings. Add vegetables to the pan to the mushrooms.
6. Stir occasionally, fry until the onion becomes soft and golden.
7. In another pan, in well-heated vegetable oil, fry the rabbit slices until golden brown.
8. In a baking dish or baking sheet we spread a third of vegetables.
9. On this "pillow" we place pieces of a rabbit.
10. We cover with a “blanket” of the remaining vegetables.
11. Salt, pepper, pour a little more than half a glass of water.
12. We wrap the baking sheet in foil very tightly so that the vapor from the rabbit remains inside the bag.
13. We put in the oven preheated by 190 degrees. Bake for about an hour.

Cooking in pots

Cooking recipes baked in the oven of a rabbit allows not only on a baking sheet or in a sleeve. There are many dishes in pots. Then the rabbit juice does not evaporate, and the meat is juicy.

Cooking:

1. We cut the carcass into small pieces, and 8 peeled potatoes in small pieces.
2. Fry the rabbit until crust in a pan.
3. Add two onions shredded in half rings.
4. Salt, sprinkle with seasoning hops-suneli.
5. Lay out the rabbit in pots. Add a spoonful of ketchup on top.
6. Mix potatoes with salt and spices, add pots to them.
7. We fill each dish to half with warm water.
8. Put on a clove of garlic and a piece of butter.
9. Cover the pots. We bake an hour at 200 degrees.

Adjika marinade

Basically, recipes for dishes from a rabbit baked in the oven offer to stand the carcass or portioned slices in sour cream, mayonnaise or wine. And we will cook meat with Caucasian flavor, with adjika!

The recipe is simple:

1. Hold the rabbit for 20 minutes in water with vinegar (2 tablespoons per liter).
2. Cut the carcass, lay out the pieces in a mold.
3. Add pepper, salt, two tablespoons of vegetable oil and five adjika to taste. Mix.
4. We seal the mold tightly with foil.
5. Bake for about an hour at 200 degrees.