Rabbit in the oven - delicious meat recipes. Rabbit in the oven Cooking rabbit in marinade baked in a sleeve

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

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

1. We choose exclusively fresh products. In defrosted, resting or improperly stored rabbit meat, the beneficial properties of the dietary product are leveled.
2. To prepare a delicious dish, we buy the carcass of a young (3-5 months) animal weighing up to 1.5 kg. The younger the rabbit, the juicier and tastier the finished food will be.
3. Large carcasses do not have a very pleasant smell, so it is advisable to pre-soak the meat in water with the addition of vinegar.

How to deliciously marinate a rabbit in the oven

Animal meat goes well with spices, “with pleasure” taking on the taste, acquiring an exquisite piquancy. We definitely include Provençal herbs, dill, basil, juniper berries, thyme, rosemary, white wine, and olive oil in the sauces.

Spicy marinade ingredients:

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

Mix the entire composition (last add the chopped herbs), lay out the rabbit, close the container, and place it on the refrigerator shelf for 24 hours.

Vinegar marinade ingredients:

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

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

Honey marinade ingredients:

• head of garlic;
• onion;
• honey - 30 g.

Rub the carcass with the sweet mixture, wrap it in film, and leave it in the refrigerator on the middle shelf for 10 hours. Before use, treat with honey again. Marinades prepared with beer, wine, and kefir have excellent qualities. We choose any of the presented options, and we get juicy, aromatic, tender meat.

Baked rabbit with vegetables

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

Products:

• 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;
• garlic cloves - 10 pcs.;
• spices, salt.

Let's prepare it step by step:

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

Rabbit in sour cream

Ingredients:

• homemade sour cream - 300 g;
• carrots - 2 pcs.;
• 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.

Preparation:

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

Rabbit in the oven with potatoes and sour cream

For those who like to bake delicious meat with a side dish, we use the ingredients (except wine) indicated in the previous recipe. As an additional component we take 800 g of potatoes. We cut the peeled tubers into round medallions, add salt and pepper, grease with oil (olive or sunflower), combine with other vegetables, put in a casserole dish, pour not very thick sour cream (300 g) diluted with boiling water over the products. Next, follow the recipe recommendations.

Stewed rabbit

According to technologists The front part of the carcass is ideal for stewing and boiling rabbit meat, and the back half is ideal for frying. Whenever possible, we follow the recommendations of specialists.

Products:

• onion - 2 pcs.;
• rabbit carcass;
• carrot;
• garlic cloves - 5 pcs.;
• celery - 1 pc.;
• wine - 200 ml;
• oil (olive or sunflower);

Let's prepare it step by step:

Divide the rabbit into portions, salt, sprinkle with spices, add sprigs of rosemary and parsley, and pour in wine. Leave for an hour to marinate. Next, chop the onion, carrots, celery and blanch for 5 minutes. in a liter of water, then drain the liquid. Heat the oil in a baking dish and place pieces of meat along with vegetables in the hot fat. Let the ingredients sit for 10 minutes, cover the container with a lid, and simmer for about an hour (at 180 °C).

Whole rabbit in the oven

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

Ingredients:

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

Preparation

1. Pour a spoonful of table vinegar into cold bottled water, leave the rabbit in the acidic mixture for an hour, remove it from the liquid, dry it with napkins, rub it with salt, olive oil, and dried basil. Place the product in the refrigerator for 10 hours.
2. To prevent the rabbit meat from being dry, we use bacon cut into wide strips. Divide the potatoes into slices and season with salt and olive oil.
3. Place the tuber pieces on a baking sheet and place rosemary sprigs on top. Cover the resulting fragrant “pillow” with a layer of bacon, on which we place the rabbit with its back up. We also cover the legs and inner cavity of the carcass with meat slices with layers of lard.
4. Place the food in the oven for an hour and bake at 180°C. If the carcass does not brown quickly, cover with foil.

Spiced rabbit in white wine

Products:

• clean water or ready-made broth - 250 ml;
• onion - 2 pcs.;
• bacon - 50 g;
• rabbit carcass;
• wine (tart or slightly sour) - 120 ml;
• cognac - 30 ml;
• garlic cloves - 5 pcs.;
• walnut kernels - 70 g;
• melted butter - 30 g;
• parsley, salt, bay leaf, pepper.

Preparation:

1. Divide the rabbit into parts, rub it with pepper and salt, after half an hour fry it in lard until an appetizing crust.
2. Transfer the meat to a plate, sauté the chopped onion and the bacon, cut into small cubes, in the remaining fat. After the products appear golden in color, pour in cognac and set the mixture on fire. We act with extreme caution!
3. When the flame goes out, place the rabbit pieces into the frying 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 frying pan, boil the mixture, add crushed nuts, bay leaves, chopped parsley, chopped garlic. After half a minute, pour the spicy sauce over the rabbit.
5. Place the food in the oven (180°C) for an hour and a half.

Cooking in kefir

Products:

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

Preparation

1. Place the rabbit pieces in a bowl, add onion rings, rosemary, bay leaves, paprika, and pepper. Mix the ingredients well with your hands so that the onion releases its juice. Required amount of salt: spoon per 1 kg of meat.
2. Pour kefir over the products and leave for 3 hours (“adult” carcass - 10 hours).
3. Grease the peeled root vegetables with oil, add a little pepper and salt, and place them on the bottom of the mold. Place onion rings on top, then rabbit, additionally smeared with mustard.
4. After half an hour, cover the food with foil and leave for 40 minutes. into the oven (180 °C). Next, open the sheet and 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.;
• garlic cloves - 3 pcs.;
• salt, herbs, pepper - to taste;
• filtered water - from 200 ml.

Preparation

1. Peel the vegetables, divide the potatoes and carrots into cubes, mix everything, add salt, and place in a greased form. Lay out the rabbit pieces and press them slightly onto the food. Pour in purified water in the volume of two-thirds of the volume of the dishes.
2. In a bowl, combine sour cream, herbs, salt and spices. Pour the resulting mixture into the food components and cover the dishes with metal paper. Bake food for 45 minutes (180 degrees). Open the foil according to the rules of the previous recipe.

Rabbit with mushrooms in the oven

Products:

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

Let's prepare it step by step:

1. Cut the carcass into pieces, place in a bowl, add sauce, chopped garlic, mix the products. After half an hour, lightly salt the meat.
2. Fry mushrooms cut into slices in oil. Add the onion cut into half rings and shredded carrots, continue heating until the rings become soft and transparent.
3. Fry the rabbit pieces on both sides. Place half of the mixture of vegetables and mushrooms on the bottom of the mold. Next, place the golden pieces of meat, then the rest of the mushroom mass. Pour water into the container, cover with foil, and place in the oven for an hour (t 200 °C).

Rabbit with mayonnaise and garlic

Ingredients:

• rabbit carcass;
• fresh mayonnaise - 400 g;
• garlic cloves - 5 pcs.;
• vegetable oil and butter - 50 g each;
• wine (preferably dry) - 250 g;
• We select the amount of spices, salt, and herbs as desired.

Let's prepare it step by step:

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

Nourishing dish in pots

Products:

• potatoes - from 7 pcs.;
• onions - 2 pcs.;
• rabbit - up to 1.5 kg;
• fresh porcini mushrooms - 500 g;
• carrots - 2 pcs.;
• homemade sour cream - 200 g;
• garlic cloves - 1 pc. on the pot;
• We use salt, spices, Provençal herbs according to preference.

Let's prepare it step by step:

1. We cut the peeled tubers into large cubes and distribute them into pots. We leave some of the vegetables for the final filling of the dishes.
2. Cut the prepared carcass into portions, separate the meat from the bones, and add to the container with potatoes.
3. Next, lay out a layer of onion rings, champignons divided into plates, and coarsely chopped carrots. We finish filling the pots with potato wedges and chopped herbs.
4. Pour a little water into each container (a third of the dish), cover the food with thick sour cream, and put it in a hot oven (180 °C) for an hour. When serving the food, mix it well.

Rabbit meat baked in a sleeve

Special bags for cooking in the oven are the best thing that mankind has invented to make the “kitchen life” of housewives easier. The oven is clean, the food is of the highest quality, the rabbit in the oven is a gourmet's dream!

Product composition:

• apple;
• mandarin;
• rabbit;
• mayonnaise - 60 g;
• cinnamon stick;
• spices, salt, herbs, pepper are selected as desired.

Let's prepare it step by step:

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

Rabbit baked in foil in the oven

Using metal paper is another option for convenient and quick preparation of delicious food.

Ingredients:

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

Preparation

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

A rabbit in the oven, prepared according to any of the presented recipes, can decorate any festive feast, lift your spirits, and surprise you with the beauty of its decoration. A little imagination and the dish will turn into a real culinary masterpiece!

Rabbit meat is a dietary product, wonderfully suitable for the diet of young children and the elderly, whose digestive system has a hard time coping with coarse, fatty foods. If you simply boil rabbit meat in a pan of water, then most of the beneficial substances will probably be boiled away, and the meat will remain dry and tasteless. Therefore, we suggest you bake the rabbit in the oven, in a special oven. Then its juicy and delicate taste will not leave any member of your family indifferent. And in order for your rabbit in your sleeve to turn out truly delicious, we will tell you how to properly cook it in the oven.

Recipe for rabbit with potatoes in the oven in the sleeve

Ingredients:

• young rabbit carcass – 1.4-1.6 kg;
• potatoes – 1 kg;
• onions – 2 pcs.;
• carrot – 1 pc.;
• salty – 70 g;
• mixture of peppers - to taste;
• salt – 1 pinch.

Preparation

We thoroughly wash the carcass of the young rabbit and rub it in all accessible places with salted soy sauce. For ease of baking in the sleeve, the carcass can be divided into 2 or 3 parts. Cut the peeled potatoes into 4-5 pieces. Cut the carrots into thin circles and, together with the onion, chopped in the same way, place them in a bowl with the potatoes. Add a pinch of salt to the vegetables and mix them by hand. Before cooking the rabbit in the oven, sprinkle it with a mixture of peppers to your taste. We place the prepared sleeve on a wide baking sheet, fill it with half of the potatoes and vegetables, then immerse the rabbit in the sleeve and cover it with the remaining potatoes. We put everything in an oven preheated to 200 degrees and bake our dish for about an hour and a half.

Juicy rabbit in sour cream, baked in the oven in a sleeve

Ingredients:

• rabbit – 1.5-1.7 kg;
• (25%) – 250 g;
• olive oil – 4 tbsp. spoons;
• coarse salt - to taste;
• green onion feathers - 0.5 bunch;
• fresh dill - 0.5 bunch.

Preparation

We wash the rabbit thoroughly and cut it into small pieces. In a tall, large bowl spread the sour cream, add olive oil and not very finely chopped onion and dill. Mix everything with a spoon and place pieces of rabbit grated with coarse salt here and mix them with the sour cream mixture with your hands. Let the meat sit like this for at least an hour. Then we put snow-white pieces of rabbit into the sleeve, without removing the sour cream from them. We tie the other side of the sleeve and place it in a convenient, roomy shape. We put everything for baking in the oven for 80 minutes, while the temperature should be about 210 degrees. In order for our meat to turn out golden brown, 15 minutes before cooking, cut the sleeve on top.

I couldn’t resist again and bought a rabbit. This time we will cook it in a sleeve in the oven. A dish prepared in this way does not require much effort and does not need to be monitored. After a certain time it will be ready without your participation.

To get a complete second course with a side dish, add vegetables to the rabbit: potatoes and carrots. To marinate the rabbit, I used it, which I prepared in the fall, but it can be replaced with tomato paste or ketchup. A rabbit cooked in a sleeve in the oven with vegetables will definitely please your whole family, because the rabbit turns out very soft and aromatic.

Prepare all the necessary ingredients for cooking the rabbit.

Cut the rabbit into portions, rinse well and place on napkins to absorb excess moisture. Then wipe dry again. I decided to leave the legs entirely.

Mix sour cream and adjika in a bowl, add ground pepper and salt to taste.

Place the rabbit pieces into the resulting marinade and cover the container with a lid and place in the refrigerator for 2-3 hours.

After some time, peel and cut the potatoes into large pieces. Carrots can be cut into pucks. Place the vegetables in a bowl, add khmeli-suneli, salt and add 1-2 tbsp. vegetable oil, then stir.

Place the vegetables in a baking bag and place the rabbit pieces along with the marinade on top. Tie the sleeve on both sides. Turn the oven to 180 degrees and place the baking sheet when the oven is slightly hot. Bake the rabbit in the sleeve in the oven for 1 hour.

After a while, carefully cut the sleeve on top and let the dish brown for about 10 minutes. Turn off the oven and leave the dish there for another 5-10 minutes. After this, the delicious rabbit with potatoes can be served to the table, divided into portions.

Bon appetit!

Good day to all beautiful housewives and craftsmen! 🌞

Today we took on rabbit meat and prepared a wonderful, very cool collection of recipes for cooking rabbit.

This is tender, dietary meat, and you need to cook it in such a way as to not only make it incredibly tasty, but also preserve the benefits as much as possible.

Our recipes, as always, are proven, homemade, and we suggest not frying it, but baking it in the oven, it’s much healthier, and the rabbit turns out soft, juicy and amazingly tasty.

With us you will learn how to prepare it quickly and easily! Let's cook! 😉

Baked rabbit with onion and garlic in the sleeve

The most tender, super recipe, take note.

This is a dietary option without sour cream or mayonnaise, it is baked in a sleeve and turns out juicy, soft, with a beautiful golden brown crust.

Ingredients

• Rabbit meat - carcass
• Onion - 1-2 pcs
• Garlic (whole head) - 1 pc.
• Sunflower oil
• Butter - 30 g
• Salt, pepper, rosemary - to taste
• Bay leaf

Preparation

We have a large, domestic animal, weighing more than 2 kg.

In stores they are, of course, much smaller, very skinny, not fed.

Therefore, if possible, buy domestic meaty ones.

First of all, you need to wash and cut it, cut out the giblets and excess fat, if any.

Separate the legs from the carcass, cut the carcass itself into pieces that suit you in size.

Place the pieces in a bowl.

Fill with cold water so that the blood and ichor come out.

Domestic rabbits, as a rule, do not require long-term soaking, and they do not have the same smell as store-bought rabbits.

Store-bought must be soaked for a day or at least left overnight.

You can soak in water with vinegar (2 tablespoons of 9% vinegar per 1 liter of water), or in mineral carbonated water (unsweetened), as well as in whey or kefir.

As you prefer. After soaking, it is recommended to dry the tenderloin and mash it with your hands for greater softness.

When soaking, you can add garlic, it will smell very tasty.

If a lot of blood comes out into the water, it will need to be drained and replaced with fresh one.

While the meat is curing, prepare an onion-garlic marinade for it.

For it, cut the onion into half rings, and crush the garlic with a knife to release the juice and chop it not too finely.

If you have a small rabbit, then you can use less onion and garlic than ours.

Add a little vegetable oil to the pan and start frying the onion.

You don’t need to turn it golden, it’s enough for it to just soften and turn white.

Then add garlic, bay leaf (preferably broken), pepper and a little salt.

Fry for about 3 minutes in total and turn off. When it’s already turned off, add rosemary, fresh is better, but dried will also work.

The rabbit meat stood overnight, bled out, and now this water needs to be drained.

We wash it again and dry it with paper napkins.

By the time it is added to the marinade, it should already be dry.

Rub each piece with salt to taste, being careful not to oversalt.

Place our now cooled oil marinade with onions and garlic into the salted meat.

If necessary, add more oil. And you will need to roll it in this marinade.

Be careful, the rabbit has a lot of sharp bones, don't break the sleeve.

In this form, the workpiece should marinate in the refrigerator for about 5 hours, or you can leave it overnight.

The most impatient ones, let them stand for at least an hour. 😉

It’s just that the longer it marinates, the juicier and tastier it will be. The rabbit does not like fuss, remember this.

Place the baking sheet with the sleeve in a well-heated oven at 200 degrees for 1 hour, heating from below and from above.

I ask you to be guided by your oven and the weight of your belly, you may need less time.

After an hour, we take it out and cut the sleeve. If you don’t want a very crispy crust, you can eat it that way.

And if you want to brown it, then place pieces of butter on top and return to the oven for 10 minutes on convection mode.

Ready! The rabbit is simply magnificent, delicious golden brown crust and tender, juicy flesh.

Serve hot with your favorite side dish. Very tasty with boiled whole potatoes and herbs!

If desired, such potatoes can be placed in pieces directly into the sleeve and baked together.

Incredibly delicious! Cook it, try it, put it in your piggy bank. 👍

Baked rabbit with honey and bacon

Incredible recipe! We really liked it. 👍

It turns out so soft that the meat fibers are separated from the bone without effort due to a very long simmer in the oven.

Ingredients

• Rabbit carcass – 1.2 kg
• Honey - 1 tbsp. l
• Soy sauce - 3 tbsp. l
• Garlic - 1-2 cloves
• Fresh or ground ginger - 1 tsp
• Bacon - 100 gr
• Carrots - 1 pc.
• Onion - 1 pc.

A brief step-by-step description of cooking rabbit meat with bacon

1. Make the marinade by mixing soy sauce, honey, chopped garlic and ginger. Let's mix.
2. Pour the marinade over the meat slices and coat.
3. Cover and place in the refrigerator for 12 hours.
4. Chop the onions and carrots and place them on the bottom of a greased baking dish.
5. Place rabbit meat on top of the chopped vegetables, like on a pillow.
6. Cover the top of the meat with slices of bacon, like a blanket.
7. Cover the pan with a double layer of foil.
8. Place in the oven at 150 degrees for 2 hours.
9. Remove the foil and put it in the oven again at 180 degrees for 30 minutes until golden brown.
10. Serve hot with bacon slices and any side dish.

You can watch the preparation in more detail in the video below:

Rabbit in sour cream in the oven

The most popular recipe for cooking in sour cream.

They go great together!

Ingredients

• Rabbit meat - 1-1.5 kg
• Onion - 1 pc.
• Garlic - 2 cloves
• Salt, pepper - to taste
• Provencal (Italian) herbs - to taste
• Sour cream 20% – 200 ml

Preparation

1. Cut the carcass into the desired pieces.
2. If necessary, soak them in water (you can add 1 tablespoon of vinegar per liter of water).
3. Cut the onion into half rings, crush and chop the garlic.
4. Place the onions and garlic in a large bowl, add sour cream, salt and pepper to taste.
5. And if desired, add Provencal or Italian herbs.
6. Place the meat pieces into the resulting marinade and coat them well.
7. Let the meat stand in the refrigerator in sour cream for 1-2 hours.
8. Then place it in sour cream in a baking sleeve, distribute it well inside.
9. Bake on the middle rack of the oven at 180 degrees for 1 hour.
10. After this time, open the sleeve and, if desired, brown for another 10-20 minutes until golden brown.

Bon appetit!

Rabbit in sour cream with garnish

We offer you an option with a side dish of potatoes and carrots.

All together in sour cream sauce will turn out simply amazing!

Ingredients

• Rabbit - 1-1.2 kg
• Potatoes - 1 kg
• Carrots - 2 pcs.
• Salt, pepper - to taste
• Coriander - optional
• Turmeric - 1/2 tsp
• Thyme - 1 tsp
• Sour cream – 200 gr
• Garlic - 3 cloves

Preparation

The rabbit carcass needs to be cut into meat portions. Rub each piece with salt and pepper.

Vegetables need to be peeled and cut as you like. Add a little salt to taste.

Place vegetables in a baking dish on the bottom.

Place the rabbit meat on a bed of vegetables.

Prepare sour cream sauce. To do this, mix sour cream with herbs and turmeric, and don’t forget to crush the garlic there.

Stir everything by adding 100 ml of water.

Cover the meat pieces and vegetables with the sour cream mixture.

Bake under foil at 180 degrees for 1 hour.

At the end, the foil can be removed and additionally browned for another 10-15 minutes.

It turns out very juicy and beautiful thanks to turmeric, which gives a golden color.

Delicious rabbit in sour cream with mushrooms

A dish that will surely appeal to everyone who loves not only tender rabbit meat, but also mushrooms.

In combination with sour cream, they are simply incomparable! This option is suitable for every day and for the holiday table.

Ingredients

• Rabbit meat - 2.2 kg.
• Champignon mushrooms - 0.5 kg.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Garlic - 6 teeth.
• Sour cream - 300 gr.
• Salt - to taste
• Ground black pepper
• Bay leaf
• Peppercorns - 5-6 peas
• Ground pepper mixture

Brief description of cooking rabbit meat in sour cream with mushrooms

1. Cut the carcass and soak in water with vinegar for several hours.
2. Fry the pieces in a frying pan until golden brown, without adding salt.
3. Grate the carrots on a coarse grater and cut the onion into small cubes.
4. Fry the onions and carrots in the same pan where you fried the meat.
5. Wash and dry the champignons, cut into large pieces.
6. Fry the mushrooms until golden, do not add salt.
7. Dilute sour cream with boiled water and add salt.
8. Place the rabbit meat in a heat-resistant baking dish.
9. Pour vegetables and mushrooms into the rabbit.
10. Slice the garlic thinly and also place it in the mold.
11. We also add a bay leaf and pepper with a mixture of peppers.
12. Pour sour cream into the mold.
13. Cover with a lid or foil if there is no lid.
14. Place in the oven at 180 degrees for 1 hour 40 minutes.
15. Serve the finished rabbit hot along with vegetables and mushrooms.

You can see the entire cooking process in more detail in this video:

It turns out the most tender! And the mushrooms are great at soaking in the sour cream sauce and absorbing it, which is why it’s so delicious!

Tender rabbit with potatoes in the oven

An excellent option for preparing rabbit meat with a side dish of potatoes.

It turns out very tasty, it is baked, but remains tender and soft, juicy.

Ingredients

• Rabbit carcass – 1 kg
• Onion 1 piece
• Potatoes - 500 gr
• Salt, pepper, meat seasonings - to taste
• Mayonnaise (Sour cream 20%) - 5 tbsp. l
• Vegetable oil - 4 tbsp. l
• Paprika, dried garlic - optional

Preparation

Cut the carcass into portions. Usually the entire paws are taken, and the remaining parts are cut into arbitrary pieces.

Place the cut pieces of the carcass in a bowl, add salt and pepper, and add a mixture of aromatic herbs. Italian ones work well.

We put mayonnaise or sour cream there, according to your taste.

Cut the onion into half rings and add to the meat. Thus we have a marinade.

Cover it with cling film and let it sit and soak.

It’s better if everything sits like this for several hours in the refrigerator.

For example, we marinate in the morning and prepare a delicious dinner in the evening.

But, if there is no time, then let it brew for at least an hour.

Cut the potatoes into arbitrary slices. Not too large so that it has time to bake.

Salt and pepper to taste, add paprika and dried garlic if desired.

Pour vegetable oil into the potatoes and distribute it well with your hands.

Cover a baking sheet with foil and place pieces of rabbit in the marinade.

We put the potatoes where there is room.

Cover everything together with foil. And put it in a preheated oven at 180-190 degrees for 1 hour.

Set on medium level, heating from above and below. Be guided by your oven.

After this time, remove the foil and bake until golden brown for about another half hour.

This is how beautiful it turns out. And the rabbit is soft and juicy, and the potatoes are soaked with its juice and fat.

Everything is very tasty! Eat with pleasure.

Serve hot with herbs and fresh vegetables. Real jam!

Spicy rabbit in wine

A very simple recipe for cooking in white wine with spices.

Judging by the name and presentation, you might at first think that this is something from haute cuisine, difficult to make at home.

But in fact, it is this recipe that makes it easy to prepare such a rabbit at home. Try it, you will succeed.

Ingredients

• Rabbit meat - 1.2 - 1.5 kg
• Onion - 1 pc.
• Carrots - 1 pc.
• White semi-sweet wine – 200 ml
• Wine vinegar - tablespoon
• Sugar - 1 tbsp. l
• Thyme, bay leaf, black pepper - to taste.

For coating:

• Olive oil – 30 g
• Honey – 30 g
• Butter - 80 gr.
• Mustard - 2 tbsp. l
• Soy sauce - 30 gr.
• Garlic - 2-3 cloves

Preparation

We wash the rabbit carcass and, if necessary, soak it in water for a day.

Soaking is necessary if the animal is store-bought and has an unpleasant odor.

If homemade does not smell, then you don’t have to soak it. Many who keep furry dogs do just that.

We will bake it whole.

So, rub the prepared carcass with salt and ground black pepper.

Prepare the wine marinade. To do this, cut the onion into rings, carrots and sweet peppers into slices.

Starting with the onions, fry everything together with a little olive oil.

Add salt, sugar, bay leaf and peppercorns. Let's fry a little more.

Pour in white wine, as well as wine vinegar and thyme. It's great if it's fresh, but it can be dry.

Bring to a boil, stirring.

Alcohol will come out when heated and you will know by the changed smell when all of it has come out.

The marinade can be turned off.

Take a deep baking dish, place vegetables on its bottom and pour out all the marinade, pouring it over the rabbit meat.

Cover the pan with foil and bake in the oven at 180 degrees for an hour.

While it’s baking, let’s prepare a coating that will give us a beautiful, golden brown crust when we brown it.

To do this, fry the garlic slices with a little olive oil and then take them out, we needed them for flavor.

Next, pour in the honey, melt the butter, and add soy sauce and mustard.

You will get a dark liquid.

And when we take out a rabbit that has been baked for an hour and remove the foil, we need to take this spread and coat it all over with a brush.

And put it in the oven for another 15 minutes to brown nicely.

The finished dish is cut into portions.

Serve it with thyme sprigs and citrus slices.

It's delicious when you start eating by squeezing the juice of these fruits right on top of the crispy crust! Mmmm!

The dish turns out to be very elegant, more likely even for a festive table than for every day.

And it would be harmonious to serve him with white wine.

As you can see, there is nothing complicated in the recipe; any housewife can do it. But how beautiful and unusual!

Rabbit with vegetables juicy and soft

A great recipe for cooking rabbit meat with vegetables in the oven.

Not only juicy meat, but also a delicious side dish - two in one! 👍

Ingredients

• Rabbit meat - 1 kg
• Potatoes - 1 kg
• Onion - 2 pcs.
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Tomatoes in their own juice or fresh – 350 g
• Salt, ground black pepper to taste
• Dried herbs: parsley, dill, basil, tarragon - 0.5 tsp each
• Bay leaf - 2 pcs
• Vegetable oil - 4-5 tbsp

Preparation

Let's prepare all the ingredients. We choose the freshest vegetables.

It is better to take tomatoes in their own juice, they will add zest to this dish - it will be incredibly tasty!

Rinse the carcass well and divide into portions.

Soaking it or not is at your discretion.

If there are no unpleasant odors, the animal was domestic and you are confident in the quality, then soaking can be skipped or reduced to 1 hour.

How to soak it before cooking if there is an unpleasant odor is described in detail in the first recipe.

We cut the vegetables into pieces of the size you like, but not too large, so that they bake better.

Combine all the vegetables in one bowl, add vegetable oil, salt and pepper to taste and add aromatic herbs.

Mix everything well.

Place the vegetables in a greased baking dish with high sides.

Place the meat pieces on top of the vegetables.

Place tomatoes canned in their own juice on top and pour the juice over the vegetables.

All this already smells simply stunning! And it looks very beautiful. 😍

Add a little water to the bottom, about 100 ml.

Cover everything together with foil, matte side up.

Good to know: The glossy side of the foil reflects heat, while the matte side lets it in.

Thus, if we want the dish inside to cook well, we do not need to reflect the heat, but rather direct it inward.

Bake at a temperature of 200 degrees for 50-60 minutes under foil, after which we remove the foil and brown for another 10-20 minutes until a nice crust.

Check your oven, you may need less time or more.

This is how beautiful you will get!

Serve hot in portions with a side dish of vegetables.

Incredible deliciousness! Very soft due to the fact that it languished under foil for a long time.

Bon appetit!

Festive rabbit with plums

Festive option! Very beautiful, rosy rabbit meat in a duet with delicious plums.

The dish turns out tender, soft, juicy with wonderful notes of plum and thyme aroma.

Guests will simply fall over you, and your family will be proud of you for such a treat! 😍👍

Ingredients

• Rabbit – 2 kg
• Vegetable oil
• Butter - 100 g
• Shallots – 0.5 kg
• Thyme - bunch (can be dried)
• Hot pepper - 2 pods
• Plums – 500 gr
• Flour - 4 tbsp. l
• Broth (or water with spices) - 500 ml
• Salt, pepper - to taste
• Sugar - 3 tbsp. l

Preparation

Let's start preparing a luxurious holiday dish.

Cut the shallots into 4 parts, you get these large feathers.

Saute them in a mixture of butter and vegetable oil, adding a sprig of thyme.

It's good if you find a fresh one. If not, dried will work too.

The shallots have turned slightly golden. We send it directly to the bottom of the baking dish in which we will bake the meat.

Pour the broth over the onions.

It is advisable that the broth be vegetable, or you can simply take water with the addition of salt, pepper, bay leaf and other seasonings, i.e. brine.

Cut the rabbit carcass into portions.

We described in detail above how to prepare it if it is store-bought and has a smell (the very first recipe). We won't repeat ourselves.

So, salt and pepper the meat pieces, coating each one well.

Dip the pieces in flour and place in a frying pan.

It will be very tasty if you add a drop of butter, it will give its creamy flavor.

Brown the pieces on both sides, not until they are done, but until they are beautifully golden brown.

We place them on top of the shallots in the broth that is already there. Add a couple of pods of red hot pepper.

Cover the pan with foil and place in an already preheated oven at 180 degrees for 40-50 minutes.

While everything is baking, let's take on the plums. This is simply the highlight of this dish!

It's good if the plum is fresh. Frozen is also ok if you first let it thaw on a paper towel to drain off excess water.

We don’t need the drain to flood everything. 😊

You can also use canned plums or use prunes.

Remove the pits from the plum and simmer in butter over low heat, just until softened.

Also add a couple of tablespoons of sugar so that the plum begins to caramelize. Amazing!

When the meat has baked for the allotted time, take it out and remove the foil.

Place the plum, along with all the juice, on top of it.

Distribute evenly, helping yourself with a fork.

Add a couple more sprigs of thyme, cover with foil again and put in the oven for another 40 minutes.

It turned out just great! We remove the baked thyme sprigs so as not to spoil the appearance.

Instead, we decorate with fresh ones, if there are any left.

The dish looks very elegant and festive!

The most beautiful, rosy rabbit meat in tandem with baked plums is ready!

Serve hot with your favorite side dish, but it is also very good as an independent dish! Tasty!

This is the collection of recipes we have. Take note of the options you like and cook with pleasure for your beloved family.

If you have your own secrets for cooking rabbit meat, please share in the comments, don’t be shy, many will find your knowledge useful!

See the new recipe here.

Your Mistress was with you.online. See you in new, delicious articles! 😘

Rabbit in the oven It does not take long to prepare and is relatively simple, and rabbit meat in the oven is more tender and healthier. How to cook a rabbit in the oven? There are many recipes, and the best recipe for rabbit in the oven to suit your taste can be found on our website. You can choose one of the options considered classic: rabbit with potatoes in the oven, rabbit in sour cream in the oven, rabbit stewed in the oven. How to cook a juicy rabbit in the oven, how to cook a soft rabbit in the oven - the answers are in our recipes. When cooking rabbit, you need to take into account an important nuance - excessive heat treatment dries out the rabbit meat. For a rabbit in the oven, this is easier to avoid, since the oven does not allow the meat juices to evaporate quickly. Therefore, it is best to get a soft, juicy rabbit in the oven. Try also recipes for rabbit in the oven with potatoes, rabbit in the oven whole, it’s very tasty and healthy.

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

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In general, everyone who wants to know how to deliciously cook a rabbit 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 with us.

And finally, a few tips on how to deliciously cook a rabbit in the oven:

Cut the meat into large pieces, they will better retain their juiciness;

Ensure that the lid fits tightly on the cauldron, saucepan, pot, or cover the container in which the dish is being prepared with foil;

Don't separate the meat from the bone, cook it all together. This will add richness and specific aroma to your dish.

Would you like to try a homemade dish called “Delicious rabbit in the oven”? Read, study, try!

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