Rabbit in the oven - 15 delicious and juicy recipes

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

How to cook a rabbit tasty and juicy

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

1. We select exclusively fresh product. In thawed, lodged, improperly stored rabbit meat, the beneficial properties of the dietary product are leveled.
2. To prepare a 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.
3. Large carcasses have a not very pleasant smell, so it is advisable to pre-soak the meat in water with the addition of vinegar.

How to marinate a rabbit in the oven

The meat of the animal goes well with spices, "taking pleasure" in taking a taste, acquiring an exquisite piquancy. We certainly include Provencal herbs, dill, basil, juniper berries, thyme, rosemary, white wine, olive oil in the composition of sauces.

Spicy Marinade Ingredients:

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

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

Ingredients for Vinegar Marinade:

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

Pickling will take up to two days.We combine vinegar and purified water, spread the carcass so that the liquid completely covers it. We place onion rings on the rabbit, close the dishes, send to insist in the cold.

Ingredients for marinade with honey:

• head of garlic;
• turnip onions;
• 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, process with honey again. Marinades prepared on the basis of beer, wine, kefir have excellent qualities. We choose any of the presented options, we get juicy, flavorful, tender meat.

Baked rabbit with vegetables

To remove the specific smell inherent in rabbit meat, we 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 fluffs into food.

Products:

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

Cooking in stages:

1. I wash the rabbit under running water, divide it into large pieces, rub it 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.
2. We clean the onions, divide into thin rings, put them in a pan with oil. Add peeled and chopped carrots, chopped tomatoes.
3. We extract the seeds from the peppers, chop the fruit in strips, and send it to the rest of the vegetables. We mix the components, pass over medium heat until half ready.
4. Fry the separated parts in a separate pan until rosy. We spread half the composition of the prepared products in the baking dish, place the meat parts and the remaining vegetables on top. Sent for 15 minutes in the oven (t 190 ° C). Gently lay the finished dish on a plate, serve hot.

Rabbit in sour cream

Ingredients:

• homemade sour cream - 300 g;
• carrots - 2 pcs.;
• turnip onion - 4 pcs.;
• rabbit - up to 2 kg;
• ground pepper (black) - 10 g;
• Provencal herbs - 30 g;
• boiling water - 100 ml;
• dry wine - 4 tbsp. l

Cooking:

1. Wash the rabbit, dry it, divide it into portions, pepper and salt to taste, leave it in the bowl.
2. We chop the carrots with cubes, chop the onions in large pieces, add the vegetables to the meat.
3. Dilute fresh sour cream with boiling water, add herbs and wine, mix thoroughly. Pour the slices with the resulting sauce, evenly distributing the composition throughout the meat product.
4. We spread the rabbit meat in the ducklings or in a special form, remove the remaining sour cream filling from the walls of the bowl with a silicone spatula, sending it to the meat.
5. We cover the container, bake for an hour and a half in the oven (t 180 ° C). For lovers of a golden crust, 15 minutes before the end of cooking, open the form, brown the food.

Rabbit in the oven with potatoes and sour cream

For lovers of baking gourmet meat with a side dish, we use the ingredients (except wine) specified in the previous recipe. As an additional component, we take 800 g of potatoes. Cut the peeled tubers into round medallions, salt, pepper, grease with oil (olive or sunflower), combine with the rest of the vegetables, put in gooseberries, pour the products with not very thick sour cream (300 g) diluted with boiling water. Next, follow the recommendations of the recipe.

Braised rabbit

According to technologists For stewing and cooking rabbit meat, the front part of the carcass is ideal, for frying - the rear half. If possible, follow the recommendations of specialists.

Products:

• turnip onion - 2 pcs.;
• rabbit carcass;
• carrot;
• cloves of garlic - 5 pcs.;
• celery - 1 pc.;
• wine - 200 ml;
• oil (olive or sunflower);
• salt, pepper, rosemary, laurel leaf.

Cooking in stages:

We divide the rabbit into portions, salt, sprinkle with spices, shift with sprigs of rosemary and parsley, pour wine. Leave for an hour for pickling. Next, cut onions, carrots, celery, blanch for 5 minutes. in a liter of water, after which we drain the liquid.In a baking dish, heat the oil, put the pieces of meat in the hot fat along with the vegetables. We infuse the products for 10 minutes, cover the container with a lid, simmer for about an hour (at 180 ° C).

Whole rabbit in the oven

A festive meal is the crown of the culinary skills of a hospitable hostess, an opportunity to surprise and delight guests with such magnificent dishes as a whole baked rabbit in the oven.

Ingredients:

• bacon - 300 g;
• rabbit carcass;
• potato tubers - 1.5 kg;
• olive oil - 50 g;
• salt, basil, rosemary.

Cooking

1. Pour a spoonful of table vinegar into cold bottled water, leave the rabbit in an acidic composition for an hour, remove it from the liquid, dry it with napkins, rub it with salt, olive oil, dried basil. We ship the product for 10 hours in the refrigerator.
2. So that the rabbit meat is not dry at the exit, we use bacon cut into wide strips. We divide the potatoes into circles, process them with salt and olive oil.
3. We spread the pieces of tubers on a baking sheet, on top we have sprigs of rosemary. The resulting fragrant “pillow” is covered with a layer of bacon, on which we lay the rabbit with its back up. The paws and the internal cavity of the carcass are also covered with meat slices with layers of fat.
4. We send food for an hour to the oven, bake at t 180 ° C. If the carcass is browned out of time quickly, cover with foil.

Spicy rabbit in white wine

Products:

• pure water or prepared broth - 250 ml;
• turnip onion - 2 pcs.;
• bacon - 50 g;
• rabbit carcass;
• wine (tart or slightly sour) - 120 ml;
• cognac - 30 ml;
• cloves of garlic - 5 pcs.;
• walnut kernels - 70 g;
• ghee - 30 g;
• parsley, salt, bay leaf, pepper.

Cooking:

1. We divide the rabbit into parts, rub it with pepper and salt, and after half an hour, fry in lard to an appetizing crust.
2. We transfer the meat to a plate, in the remnants of fat we pass the chopped onion, sliced ​​in small cubes of bacon. After the golden color appears on the products, pour in cognac, set fire to the composition. We act extremely carefully!
3. When the flame goes out, put the pieces of the rabbit in the pan, mix all the ingredients well, then put the food in a baking dish.
4. Pour wine and a little purified water into the same pan, boil the mixture, add crushed nuts, a bay leaf, chopped parsley, chopped garlic. After half a minute, pour the rabbit with spicy sauce.
5. We send food for an hour and a half to the oven (180 ° C).

Cooking in kefir

Products:

• mustard - 20 g;
• sweet paprika - 10 g;
• rabbit;
• turnip onion - 2 pcs.;
• potato tubers - 5 pcs.;
• garlic (dried) - ½ tsp;
• fresh kefir - 300 ml;
• oil (olive or sunflower) - 20 g;
• salt, pepper, rosemary, laurel leaf.

Cooking

1. Pieces of the rabbit are placed in the bowl, put onion rings, rosemary, laurel leaf, paprika, pepper. Mix the components well with your hands, so that the onion starts up the juice. The required amount of salt: a spoon per 1 kg of meat.
2. Pour the products with kefir, leave for 3 hours ("adult" carcass - for 10 hours).
3. Lubricate the peeled root vegetables with oil, add a little pepper and salt, put it on the bottom of the mold. We place onion rings on top, then a rabbit, additionally greased with mustard.
4. After half an hour, cover the food with foil, send for 40 minutes. into the oven (180 ° C). Next, open the sheet, continue cooking for another 20 minutes.

Rabbit with potatoes in the oven

Products:

• potato tubers - 700 g;
• not very thick sour cream - 30 g;
• rabbit;
• carrots - 2 pcs.;
• cloves of garlic - 3 pcs.;
• salt, herbs, pepper - to taste;
• filtered water - from 200 ml.

Cooking

1. We clean vegetables, potatoes and carrots, divide into cubes, mix everything, salt, place in a greased form. Spread the pieces of the rabbit, squeeze a little to the products. Pour purified water in a volume of two-thirds of the volume of the dishes.
2. In the bowl we combine sour cream, spices, salt and spices. Pour the ingredients of the meal with the resulting mixture, cover the dishes with metal paper. Bake food for 45 minutes (180 degrees). Open the foil according to the rules of the previous recipe.

Oven rabbit with mushrooms

Products:

• fresh champignons - 400 g;
• carrot;
• rabbit;
• soy sauce - 200 ml;
• cloves of garlic - 4 pcs.;
• filtered water - 120 ml;
• oil (sunflower or olive) - 100 g;
• pepper, salt, spices, seasonings we use to taste.

Cooking in stages:

1. Cut the carcass into pieces, place in the bowl, add the sauce, chopped garlic, mix the products. After half an hour, lightly salt the meat.
2. Fry the mushrooms cut into plates in oil. We attach the onion chopped in half rings, chopped carrots, continue heating until the rings become soft and transparent.
3. Slices of rabbit on two sides. At the bottom of the form we put half the composition of vegetables with mushrooms. Next, we arrange the golden pieces of meat, then the rest of the mushroom mass. Pour water into the container, cover with foil, send it to the oven for an hour (t 200 ° C).

Rabbit with mayonnaise and garlic

Ingredients:

• rabbit carcass;
• fresh mayonnaise - 400 g;
• cloves of garlic - 5 pcs.;
• vegetable and butter - 50 g each;
• wine (preferably dry) - 250 g;
• we select the number of spices, salt, herbs at will.

Cooking in stages:

Cut the carcass into pieces, rub with salt, chopped garlic, favorite spices. Pickle for three hours, then quickly (for two minutes), fry in oil over high heat on both sides. Put the golden pieces in a baking dish. In the pan where the meat was fried, put mayonnaise, pour the wine, a third of a glass of purified water. Add basil leaves, spices. We boil the composition, fill the pieces with a fragrant mixture, close the container with paper, send the food for half an hour to the oven (190 ° C). The final cooking process is already familiar to us.

Potted hearty dish

Products:

• potatoes - from 7 pcs.;
• onion - 2 pcs.;
• rabbit - up to 1.5 kg;
• fresh porcini mushrooms - 500 g;
• carrots - 2 pcs.;
• homemade sour cream - 200 g;
• 1 clove of garlic on the potty;
• salt, spices, herbs of Provence are used according to preference.

Cooking in stages:

1. Peeled tubers are cut into large cubes, distributed in pots. We leave part of the vegetables for the final filling of the dishes.
2. Cut the prepared carcass into portions, separate the meat from the seeds, add to the potato pots.
3. Next, lay out a layer of onion rings, divided into plate mushrooms, coarsely chopped carrots. We complete the filling of the pots with potato wedges and chopped herbs.
4. Pour a little water into each container (on a third of the dishes), cover the products with thick sour cream, send for an hour to a hot oven (180 ° C). Serving the food, mix it well.

Baked rabbit meat in a sleeve

Special packages for cooking in the oven - the best that is invented by mankind in order to facilitate the "kitchen life" of housewives. The oven is clean, the food is of the highest quality, the rabbit in the oven is the gourmet's dream!

Product Composition:

• an Apple;
• mandarin;
• rabbit;
• mayonnaise - 60 g;
• cinnamon stick;
• spices, salt, herbs, pepper are selected at will.

Cooking in stages:

We carefully process the rabbit slices with salt, pepper, mayonnaise, Provencal herbs. We put the meat in a sleeve, in the middle of the product we form a small hole, put in it a diced apple (without a core), slices of peeled mandarin, a stick of cinnamon. We close both ends of the bag with special clips (clips), bake for an hour (190 ° C).

Oven baked rabbit in a foil

The use of metal paper is another option for convenient and quick cooking of delicious food.

Products:

• rabbit;
• cloves of garlic - 4 pcs.;
• fresh mustard - 20 g;
• soy sauce - 30 g;
• salt, pepper, spices and spices.

Mix salt, chopped garlic, mustard, pepper and sauce in a bowl. Cut into pieces of a rabbit, grease the resulting mixture. After an hour, cover the baking sheet with foil, spread the pickled meat. We cover the product with a second sheet of paper, tightly connect the edges, bake the food for an hour at 200 ° C.

Rabbit in a creamy sauce

Ingredients:

• small onion heads - 2 pcs.;
• carrot;
• fresh cream - 200 ml;
• chicken broth - 50 ml;
• flour - 20 g;
• oil (sunflower and cream) - 50 g each;
• the amount of garlic, salt, pepper we use as desired.

Cooking

1. Rubbed into pieces of the rabbit, rub with olive (sunflower) oil, spices and salt, leave for an hour in a sealed container. After an hour, put the meat in a pan heated with oil, fry until golden brown, place in a baking dish.
2. Finely chop the onions and carrots, sauté in a pan, where pieces of rabbit meat were fried. To get a thicker gravy, dilute a spoonful of flour in the broth, add the mixture to the pan.
3. The finished vegetable composition is placed in a container with a rabbit, pour the products with cream, mix the food components well, close the dishes, send for 20 minutes. into the oven (190 ° C).

A rabbit in the oven, prepared according to any of the recipes presented, is able to decorate any solemn feast, cheer up, surprise with the beauty of design. A little imagination and the dish will turn into a real culinary masterpiece!