How to bake a rabbit in the oven - 6 step by step recipes

Rabbit meat is considered the most dietary among other varieties. It is recommended to replace fatty meat with rabbit meat. Due to the fact that the product retains its beneficial qualities with gentle heat treatment, it is included in medical nutrition.

Easy digestibility allows you to use different types of heat treatment: boiling, steaming, baking in the oven. It is about baking that will be discussed, because this is the best method of preparation, if strict dietary restrictions are not required for health reasons. Stew is used in the oven in its own juice, in special sauces and with vegetables.

Preparation for cooking

Rabbit meat is not the most common daily cooking option. The whole problem is the price and the intricacies that housewives need to know.

• Fresh meat with a dense texture, pink and odorless.
• If there is a smell, then the animal is not young and the carcass will have to be soaked.
• You can bake in whole or in portions.
• Pay attention to the paws when buying.
• For baking, you will need a container with a lid or foil.
• Before baking, rabbit meat must be pickled in spices, in wine or steeped.
• Spices are added during pickling or during cooking. Widely used coriander, curry, garlic, clove.
• Cooking time varies from an hour to 1.5.

Calorie content

The calorie content of rabbit baked in the oven is 156 kcal per 100 grams. It changes depending on the sauce in which the rabbit is stewed. For example, when cooked in sour cream sauce, calories will increase.

The classic recipe for baking in sour cream

Rabbit in sour cream sauce is tender and aromatic. In the process of preparation, it is advisable to add suitable spices - Provence herbs, curry, basil, garlic, thyme, dill.

• The carcass of a rabbit.
• Bulb.
• Sour cream - 175 ml.
• Mustard - 45 ml.
• Salt.
• Juice of half a lemon.
• Pepper.

1. Wash the carcass, dry, cut into pieces. Salt, pour lemon juice, sprinkle with pepper, leave to marinate for several hours.
2. Peel, wash, chop and pass the onion.
3. Mix sour cream with mustard.
4. Put the pieces in a greased form, mix with onion and sour cream mustard sauce.
5. Cover with a lid or foil.
6. Cook at 180 degrees for about an hour.
7. Open and bake for another quarter hour to make the meat brown.

If you like soy sauce, mix it with sour cream and mustard. When adding salt, note that soy sauce is salty.

Juicy and tasty rabbit in the sleeve

It is easiest to bake in a sleeve, it is not likely that the meat will dry or burn, as the sleeve will provide uniform baking. You can cook whole or cut into pieces.

• The carcass of a rabbit.
• Bulb.
• Sour cream - 120 ml.
• Salt.
• Mustard - 35 ml.
• Juice of half a lemon.
• Spice.

1. Rinse the carcass, dry, salt, grate with lemon juice. Soak in the marinade for 2-3 hours.
2. Mix sour cream, mustard, spices. Grate the meat.
3. Peel, chop, and pass onion.
4. Put the onions inside the carcass. If slices are used, just mix with the onion.
5. Put the carcass in the sleeve, close, make several holes for the release of steam.
6. Cook for 60 minutes at 180 ° C.
7. Take out, open the sleeve, and continue baking for another quarter of an hour so that the meat is browned.

How to bake a whole rabbit in foil

You can bake whole in sauce or just in spices.

• Carcass.
• Bulb.
• Pepper.
• Butter - 75 g.
• Salt.
• Tomato paste - 65 ml.
• Sour cream - 125 ml.

1. Wash and dry the carcass. Lubricate with salt and spices. Give a couple of hours to marinate.
2. Peel the onion, chop. Passivate.
3. Mix tomato paste, sour cream and onions. Spread whole rabbit sauce, especially inside.
4. Grease the foil with oil, put rabbit meat, put a piece of oil on top and inside.
5. Wrap the foil and bake at 180 ° C for about an hour.

If desired, the dish can be varied by putting chopped potatoes, vegetables (tomatoes, peppers, broccoli, etc.) or mushrooms in foil.

Exotic wine recipe

The rabbit, pickled and cooked in wine, has an unusual piquant taste. Cooked with white and red wine. The cooking process involves pickling for about two days. If there is not so much time, you can reduce it to a day.

With red wine

• Carcass.
• Salt.
• Vegetable oil.
• Flour - a couple of spoons.
• Pepper.

Ingredients for Marinade:

• Olive oil - 25 ml.
• Garlic - a pair of cloves.
• Wine - 280 ml.
• Bulb.
• Bay leaf.
• Parsley.
• Thyme.

1. Mix all the ingredients of the marinade. Place rabbit slices in it and refrigerate for two days.
2. Fry pieces of meat in a separate container.
3. Put rabbit meat in a baking dish, fry flour in a pan, pour the marinade and boil.
4. Pour sauce and bake at 180 ° C for about an hour.

In white wine

Ingredients:

• Carcass.
• Wine - 170 ml.
• Salt.
• Vegetable oil.
• Pepper.
• Flour.
• Bay leaf.
• Onion.

1. Cut the carcass, salt, season, pour wine, put in the cold for a day.
2. Then get, dry and fry in oil until golden.
3. Peel, chop, and pass the onion.
4. Put onion and meat in a baking dish.
5. Pour marinade.
6. Bake at 180 ° C for about an hour.

Rabbit meat with potatoes and mushrooms

Tender meat soaked in the aroma of mushrooms is the main characteristic of this dish.

• Carcass.
• Soy sauce - 125 ml.
• Carrot.
• Garlic - a pair of cloves.
• Potatoes - 0.7 kg.
• Pepper.
• Bulb.
• Frying oil.
• Mushrooms - 250 g.
• Salt.

1. Wash the carcass, cut into pieces. Salt, sprinkle with spices.
2. Chop the garlic. Pour in soy sauce, mix with meat and leave to marinate.
3. Wash the mushrooms, chop and fry. After evaporation of the liquid, add onion and carrot sliced ​​in half rings. Fry again.
4. Peel the potatoes, cut into arbitrary pieces, salt.
5. Separately fry rabbit meat.
6. Fold in a form, put vegetables on top, cover with a lid or foil.
7. Cook at 180 ° C for about an hour.

For lovers of savory tastes, you can add finely chopped fresh red pepper.

The benefits and harms of rabbit meat

Tender and tasty meat has a high nutritional value, therefore it is desirable to include it in the usual diet.

Useful properties of meat

• It is considered an environmentally friendly variety. Most meat products are stuffed with additives and chemicals, but the rabbit's body does not take harmful substances.
• It is rich in B vitamins, it contains many mineral components, in particular: iron, manganese, fluorine, phosphorus and potassium.
• Optimizes metabolism.
• Less allergenic, well suited for children under one year old.
• Helps brain cells absorb oxygen.
• Strengthens bones and improves skin condition.
• It normalizes blood sugar, therefore it is useful for diabetics.
• Low calorie content allows you to include it in medical nutrition.
• Thanks to sodium salt, it is well absorbed by the body.
• Recommended for the prevention of atherosclerosis.

Despite the positive characteristics, there are some restrictions for use. Undesirable for people with arthritis. During the assimilation of rabbits, nitrogen compounds are released and accumulated in the joints, which causes inflammation. This variety can also provoke a deterioration in the condition of patients with psoriasis.

Useful Tips

• If you bought meat of a not very young rabbit or with a smell, it is recommended to soak it in vinegar water for about four hours.
• As a liquid for pickling, you can use kefir, milk, wine.
• If prepared in slices, try to cut the carcass without severely injuring the bones to avoid the formation of small fragments.

Tasty and healthy meat can be prepared at home according to various recipes. For example, given the taste preferences of the family, you can supplement the dish with prunes, broccoli, cauliflower, asparagus. Experiment and create new culinary masterpieces!

Watch the video: Baked Rabbit Stew! My favorite meal of all time! (November 2024).