Rabbit meat recipes for cooking in the oven. Rabbit in the oven - delicious meat recipes. A brief step-by-step description of cooking rabbit meat with bacon

04.04.2021

Rabbit in the oven it is prepared for a short time and relatively simply, and rabbit meat in the oven is more tender and healthier. How to cook a rabbit in the oven? Lots of recipes and the best recipe rabbit in the oven to your taste you will find on our website. You can choose one of the options that are considered classic: rabbit with potatoes in the oven, rabbit in sour cream in the oven, stewed rabbit 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 preparing a rabbit, you need to consider important nuance- excessive heat treatment dries the rabbit meat. For a rabbit in the oven, this is easier to avoid, since the oven does not allow the meat juice to evaporate quickly. Therefore, the rabbit is best obtained soft, juicy in the oven. Try also the recipes of the rabbit in the oven with potatoes, the whole rabbit in the oven, it is very tasty and healthy.

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

When preparing the dish "rabbit in the oven", the photo helps a lot. Rabbit in the oven - we have an abundance of recipes with photos: a rabbit in sour cream in the oven with a photo, a rabbit in the oven with potatoes with a photo and others. Recipes for a delicious rabbit in the oven with a photo well explain recipes that differ in the way meat is soaked and cooked. For example, a rabbit in the oven in the sleeve, a rabbit in foil in the oven, a rabbit in mayonnaise in the oven, a rabbit in the oven with sour cream and others. How to cook a rabbit in the oven - recipes and photos give a complete picture of the preparation. Dishes from a rabbit in the oven with a photo on our website are constantly replenished. Cook and you, for example, "rabbit in sour cream in the oven." Post the recipe, photos on the site, and other readers will not only learn about your success, but will also be grateful for your advice.

For a true connoisseur, all the nuances and ingredients matter - a rabbit stewed in the oven or a rabbit stewed with potatoes in the oven, a rabbit in the oven with sour cream or a juicy rabbit in the oven in the sleeve. Someone will like the recipe for a rabbit in sour cream in the oven, and someone will like the recipe for a rabbit in a sleeve in the oven.

In general, everyone who wants to learn how to cook a delicious 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 cook a rabbit in the oven deliciously:

cut the meat large pieces, they better retain juiciness;

Ensure a snug fit of the lid on the cauldron, pan, pot, or cover the container in which the dish is being prepared with foil;

Do not separate the meat from the bone, cook everything together. This will add richness and specific flavor to your dish.

Would you like to try a homemade dish called "Delicious Oven Rabbit"? Read, study, try!

Rabbit meat is dietary, tasty and easily digested by the body. You can cook a variety of dishes from rabbit meat with vegetables, sauces. Meat can be baked, fried or steamed.

Recipes for rabbit dishes in the oven, cooked correctly, are distinguished by a special delicate taste, aroma and retain beneficial features.

Rabbit with potatoes in the oven

Rabbit meat is easy to process, but it is necessary to follow the rules of cooking so that the meat does not turn out to be overdried and tough. You can cook rabbit meat in the oven with potatoes and spices. To cook a rabbit in the oven, choose the meat of a young rabbit.

Ingredients:

rabbit;
bulb;
dried dill;
a kilo of potatoes;
5 st. spoons of mayonnaise;
vegetable oil - 4 tablespoons;
4 bay leaves.

Cooking:

Rinse the meat, cut into several pieces. Put in a baking dish, add vegetable oil, bay leaves, dill. Salt and pepper as desired.
Finely chop the onion, add to the meat with mayonnaise. Mix the pieces of meat well with mayonnaise and spices.
Cut the potatoes into circles, put them on the meat and mix again. Add some water.
Cover the top with foil and bake for about 50 minutes.
Remove the foil from the mold 10 minutes before cooking so that the top of the rabbit meat in the oven also browns.

At the last stage of roasting a rabbit in an oven with potatoes, you can sprinkle the meat with grated cheese. If you do not like mayonnaise, replace it with sour cream.

Rabbit with vegetables in the oven

It turns out very tasty rabbit meat with vegetables - eggplant, tomatoes and zucchini.

Ingredients:

kilogram of potatoes;
rabbit carcass;
5 tomatoes;
vegetable marrow;
5 bulbs;
eggplant;
100 ml. grape vinegar;
500 g of sour cream;
dry seasonings, salt;
fresh greens.

Cooking steps:

Wash the meat and cut into pieces. Dilute the vinegar with water.
Salt the meat and pour diluted vinegar, leave to marinate for 20 minutes.
Cut the zucchini and eggplant into slices. Roll the zucchini in flour and place in a disposable foil dish. Top each piece with a little sour cream, sprinkle with ground red pepper and salt.
Cut the tomatoes into 4 parts, cut the potatoes into large pieces, salt the vegetables.
Remove the meat from the marinade, dry and sprinkle with dry seasoning. Lay the meat on the zucchini.
Wrap pieces of meat that come out of the mold with foil so that they do not dry out during baking and do not burn.
Between the pieces of meat lay out the potatoes and tomatoes.
Chop greens and mix with sour cream. Brush the vegetables and meat generously with the mixture.
Cover the form with foil, bake for an hour and a half in the oven, heated to 220 degrees.

Required Ingredients:

2 kilos of potatoes;
whole rabbit;
350 g bacon;
5 sprigs of rosemary;
vegetable oil.

Cooking:

Peel potatoes and chop coarsely. If the vegetables are small, you can leave them whole.
Toss potatoes with salt, oil and seasonings.
Cut the bacon into long thin strips if you have a whole piece.
Place the whole rabbit on its back, wrap the paws in bacon, place the bacon on inner part carcasses.
Turn the rabbit over and spread the bacon pieces over the whole carcass from beginning to end. The rabbit should be wrapped all over with strips of bacon.
Lay the rabbit upside down on the potatoes, put rosemary sprigs on a baking sheet. Bake for 30 minutes, then stir just the potatoes a little. The rabbit does not need to be touched.
When the dish is ready, leave it in the switched off oven for another half an hour.

It takes a little time to cook the oven-baked rabbit with bacon. Instead of bacon, you can take bacon. In the photo, the whole rabbit in the oven looks very appetizing.

Rabbit with garlic in sour cream

Rabbit in sour cream in the oven is an excellent dish made from the simplest ingredients. Sour cream and garlic make the meat juicy and aromatic.

Ingredients:

bulb;
rabbit carcass;
carrot;
spices;
3 cloves of garlic;
500 g of sour cream.

Cooking steps:

Cut the rabbit into pieces. Pass the garlic through a press.
Rub the meat with garlic, pepper and salt. Leave for an hour in the refrigerator.
Pass the carrot through the grater, chop the onion in half rings.
Fry meat and vegetables in oil separately.
Put the meat in the form, fried vegetables on top, pour everything with sour cream.
Bake the rabbit in sour cream in the oven for one hour. In this case, the oven must be turned on 180 degrees.

As a side dish for a tasty and soft rabbit in the oven, rice, fresh or stewed vegetables, pasta, baked or boiled potatoes are perfect. If hard, marinate it for 4 hours in water with vinegar. You can soak rabbit meat in milk or wine.

Rabbit meat is very tender and contains almost no fat. If you cook it according to the pork roasting scheme worked out to automatism, the dish will turn out to be edible, but nothing more. Delicate rabbit meat becomes dry and tough if improperly processed. However, with a certain amount of skill and diligence, with the help of simple culinary techniques, you can easily preserve the juiciness of a “capricious” product.

Recipes for rabbit dishes in the oven, cooked correctly, are distinguished by a special delicate taste, aroma and retain their beneficial properties. Rabbit meat is easy to process, but it is necessary to follow the rules of cooking so that the meat does not turn out to be overdried and tough. You can cook with potatoes and spices. To cook a rabbit in the oven, choose the meat of a young rabbit. Below you can find the best selection rabbit recipes in the oven.

Rabbit in the oven

Ingredients:

Rabbit - 500 g
Dry white wine - 1 glass
Onion - 2 pcs.
Garlic - 3 cloves
Chili pepper - 0.5 pcs.
Butter - 30 g
Fresh thyme - 5-7 branches
Rosemary fresh - 2 branches
Juniper berries - 5 pcs.
Peppercorns - 1 tsp
Vegetable oil - 3 tbsp.
Salt - to taste
Sugar - to taste

Cooking method:

Let's prepare the products. Cut the rabbit into bite-sized pieces. Peel onion and garlic. Salt the rabbit pieces and leave for 10 minutes. Fry the rabbit pieces in a very hot pan until golden brown. Put the pieces on a plate.
Melt a piece of butter in a frying pan and sauté the onion until translucent. Chop the garlic and chili and add to the onion. We will also send thyme and rosemary, juniper and a mixture of peppercorns there. Pour dry white wine.
Bring to a boil and then simmer for 2 minutes. Salt to taste, you can add a pinch of sugar. We send the fried pieces of rabbit into a form suitable for the oven, I have a clay pot.
Fill with aromatic wine sauce, close the lid and send to the oven. We turn on the oven at 180 degrees. We simmer the rabbit in wine with herbs in the oven for 2–2.5 hours. After an hour, the oven can be reduced to 160 degrees.
Of course, the rabbit cooks faster, but in this recipe, the cooking time is increased due to the fact that the clay pot must be placed in a cold oven, otherwise the pot may crack. A very tender, juicy and incredibly fragrant rabbit in white wine with herbs is ready.

Rabbit baked in the oven with potatoes

Ingredients:

rabbit carcass - 1.5 kg,
onion- 2 pcs,
potatoes - 6 pcs.,
tomato - 4 pcs.,
bacon - 150 gr.,
olive oil,
dry wine
marjoram,
rosemary,
salt.

Cooking method:

Wash the meat first running water and marinate it. Pat dry with paper towels and cut into portions.
Then, in a deep bowl, pour wine and add spices - marjoram, rosemary. We leave for an hour.
Remove the skin from the tomatoes, cut into slices, and the potatoes into small pieces. Finely chop the onion and mix with potatoes, salt, pepper a little and season with vegetable oil.
Cut the bacon very thinly. We wrap each piece of meat with bacon, put it on a roasting pan, put potatoes with tomatoes and onions next to it.
Bake in a well-heated oven to 250 degrees. Baking time - 1 hour. A large rabbit will take a little longer to bake well.

How to cook rabbit up your sleeve

Ingredients:

Rabbit - 1 carcass
Carrots - 3 pieces
Onion - 2 heads
Sour cream - 150 gr.
Lemon juice - 2 tbsp
Vegetable oil - 2 tbsp.

Cooking method:

Before baking, rabbit meat should be carefully prepared. The carcass is washed and placed in a pan filled with cold water. The meat is soaked for 2 hours. The water needs to be changed periodically to remove odors from the rabbit meat.
After a couple of hours, cut the carcass into pieces. Squeeze the juice from half a lemon for the marinade. Peel the garlic, crush it with a garlic press, combine with sour cream. Mix salt and pepper.
Sprinkle each portion of meat with salt and pepper. Coat with garlic-sour cream mixture and sprinkle with lemon juice. Mix all the ingredients thoroughly, pour over vegetable oil and mix again. Marinate the meat for 3 hours.
During this time, it is necessary to prepare carrots and onions - peel and cut them into half rings. After marinating for 3 hours, the meat is placed in a baking bag - first you need to put a third of the carrots and onions, then half of the rabbit meat, then vegetables again, then a layer of meat, and you need to finish with a vegetable layer.
Make a few holes in the sleeve. Next, put the sleeve with vegetables and a rabbit on a baking sheet, which must be placed in an oven preheated to 200 ° C.
Bake for 40 minutes. After this time, you need to get the meat out of the sleeve and let it brown in the oven for 15 minutes. You can serve the finished dish with boiled potatoes or vegetable salad.

Rabbit baked with potatoes and onions

Ingredients:

Rabbit - 800 g
Onion - 2 pcs.
Potatoes - 3 pcs.
Greens for decoration

Cooking method:

Rabbit cut into portions. Marinate in any way. Onion cut into half rings. Peel potatoes and chop coarsely.
Put the rabbit and vegetables in a baking bag. Add seasoning mixture.
Fasten the package with a clip. Send to the oven preheated to 180 degrees for 40-50 minutes. When serving, decorate with herbs. Bon appetit.

Stuffed rabbit in the oven

Ingredients:

rabbit carcass with all giblets;
3 eggs;
1 glass of rice;
2 bulbs.

Cooking method:

Salt and pepper the washed carcass. In this form, leave for an hour for impregnation. Separated heart, liver, kidneys, lungs finely chopped.
Chop the onion as little as possible. Fry all this in a pan.
At this time, boil the rice until crumbly and hard-boiled eggs. Chop cooled eggs.
Mix everything and salt to taste. This mass will act as a stuffing for stuffing.
Stuff the carcass with stuffing and sew up the tummy. Place in a deep baking dish greased with oil. Bake at a temperature of 180 degrees for about an hour, depending on the age and size of the carcass.
Periodically, you need to water the rabbit with its juice, which stood out during baking or with water.
The rabbit, baked in the oven, is ready to serve when the thread is removed, the filling is laid out, and the carcass itself is butchered.

Rabbit baked in the oven with sour cream

Ingredients:

Rabbit - 1 piece
Sour cream - 150 grams
Butter - 60 grams
Onion - 1 piece
Salt, pepper to taste
Provence herbs to taste
Flour - 5 tablespoons
Garlic - 2 cloves
Water - 2 glasses

Cooking method:

My rabbit carcass, wipe it with a paper towel and cut into small pieces. Dredge the rabbit pieces in flour on all sides.
In a frying pan with deep sides, melt 50 grams of butter. And fry the rabbit on all sides over medium heat. Fry for 2-3 minutes until golden brown.
Peel the onion and chop finely. We clean the garlic and pass it through a press. We put the rabbit out of the pan and fry the onion and garlic until golden brown
Then return the rabbit to the pan and simmer for another 2-3 minutes. The next step is to add water, salt, pepper and Provence herbs.
And the last step is to add sour cream. Stew the rabbit until tender under a lid over medium heat.

Rabbit with vegetables baked in the oven

Ingredients:

Rabbit - 1 kg
Potato - 1 kg
Onion - 2 pcs.
Carrot - 1 pc.
Sweet pepper - 1 pc.
Tomatoes in their own juice or fresh - 350 g
Salt - to taste
Ground black pepper - to taste
Dried parsley - 0.5 tsp
Dried dill - 0.5 tsp
Dried basil - 0.5 tsp
Dried tarragon - 0.5 tsp
Vegetable oil - 4–5 tbsp. spoons

Cooking method:

Prepare all the necessary ingredients. Peel and wash vegetables.
Wash the rabbit meat, cut into portions, pat dry with a paper towel. Salt and pepper the rabbit.
Cut the potatoes into large pieces, into four parts. Onions - thin half rings. Cut carrots into circles or semicircles. Pepper cut into long strips.
Combine all prepared vegetables, salt, pepper, add dried herbs and vegetable oil. Mix everything and let the vegetables stand for 5-10 minutes while the oven heats up.
Pour some vegetable oil into the bottom of a baking dish. Arrange vegetables in a bowl. Put the rabbit meat on top of the vegetables. Add tomatoes along with grated tomato paste. If necessary, salt and pepper, sprinkle with vegetable oil. Add some water to the bottom (100–150 g).
Close the form with the rabbit and vegetables with foil. Put the rabbit in the oven, preheated to 180 degrees. Bake rabbit with vegetables for 1 hour or 1 hour and 15 minutes.
When the meat is ready, remove the foil and cook for another 15-20 minutes, until the rabbit is golden brown.

The benefits of rabbit dishes

Rabbit meat is not only very tasty, but above all an environmentally friendly and dietary product. Rabbit meat compares favorably with the meat of other animals in its composition. So, it does not contain cholesterol, traces of drugs and chemicals, herbicides, and heavy metals. As for, for example, protein, there is more of it in rabbit meat than in lamb, veal, pork or beef. And fat, on the contrary, is less. In addition, rabbit meat contains C-ascorbic acid, PP-nicotinoamide, phosphorus, B12-cobalamin, iron, B6-pyridoxine, potassium, fluorine, manganese, etc.

Rabbit meat is perfectly absorbed by our body and can even remove radionuclides from the body. It is not for nothing that the first meat that is recommended to be introduced to babies is rabbit meat. Anyway, rabbit meat is the best choice not only for small children preschool age, but also for teenagers, nursing mothers, allergy sufferers, diabetics, hypertensive patients, the elderly and anyone who has problems with the gastrointestinal tract. Therefore, all over the world, rabbit dishes in the oven are very popular.

Rabbit meat contributes to the fastest recovery of forces after illnesses and injuries. This meat is useful for people of extreme professions, as well as residents of polluted areas. In other words, the rabbit is useful to everyone and everyone. Therefore, KhozOboz proposes to immediately begin such a process as cooking a rabbit in the oven.

The subtleties of cooking rabbit baked in the oven

It is not customary to bake a rabbit whole. The thing is that the different parts of the rabbit differ in nutritional and culinary properties. The front part of the carcass has more connective tissue, it takes longer to cook, so it is suitable for boiling or long stewing. The back of the carcass is most often fried or baked, as the meat of the legs (legs) quickly becomes soft.
To get rid of the specific smell that rabbit meat has, it is customary to marinate the meat before heat treatment. For marinade, you can use vinegar, white wine, sour cream, kefir, even plain water, slightly acidified citric acid or lemon juice.
It is advisable to soak a freshly butchered rabbit carcass for three hours in cold water so that excess blood comes out and the rabbit smell disappears.
Then the carcass is cut in half along the last lumbar vertebra. The front part is set aside, and the back part is cut into two legs, each of which can still be divided into joints in half. These are the ones most commonly baked.
Rabbit meat, although white, is not as juicy as chicken, so it is often cooked in foil or a sleeve to preserve the meat juice.
Rabbit can be baked with potatoes, carrots, onions, tomatoes, cabbage, zucchini and other vegetables.
To add flavor, rabbit meat is stuffed with garlic and carrots. And to make the meat a little fatter, pieces of lard or bacon are used instead of garlic.
To flavor rabbit meat, a classic set of spices is used: pepper, Bay leaf, dill, cumin, parsley root, garlic.
For the marinade, you can take any spices and spices, focusing on your taste, or prepare the marinade according to an already known recipe. To do this, you need to take 10 g of salt and sugar, a little onion, parsley, celery and carrots, 2 bay leaves, 5 peppercorns. Combine these spices with two liters of 2% vinegar. Boil for 15 minutes. After cooling, the marinade is ready for further use.
The rabbit roasting time depends on the age of the carcass, the size of the pieces, and the duration of pickling. The young rabbit will be ready in forty minutes. The meat of an old rabbit should be baked for 1–1.5 hours.

The most delicious part of the carcass are. With proper preparation, they become divine: the meat is easily separated from the bone and has an indescribable aroma. But how to cook rabbit legs so that their meat does not remain tough and what ingredients, seasonings to use in the cooking process. About everything in order!

To prepare delicious rabbit legs, you need to follow some steps. Choose fresh and young. Pale pink color and weight up to 1.5 kg indicate its young age (up to 6 months). If it does not meet these standards, it is most likely old rabbit meat and the benefits of eating it will not be as high.

Decide on utensils. Ducklings and glassware are considered suitable for baking, a frying pan with thick walls will help to get a golden crust, and you can cook in any iron pan. Soak your feet. This process is not fast and can take up to 3 hours (changing clean fluid every hour). Why is soaking necessary? To remove the specific smell, give the meat juiciness and tenderness.

Pickle. The action allows the meat to reveal all the notes of its taste, but the spices for pickling must be chosen correctly. The classic option is bay leaf, black and allspice peas, garlic and onions. The presence of coriander and basil will not be superfluous. You can cook rabbit legs deliciously with cinnamon, and cloves. This is a gourmet combination. The basis can be: white wine, sour cream, cream, whey, kefir, wine vinegar, oil (olive) and other ingredients. The marinating time of the legs is no more than 1.5 hours, after which they must be washed in running water.

Soaking and rinsing the meat is not required if the main ingredient in the marinade is wine. And don't forget the salt! It is added to taste!

Cook. The time for each cooking method is different. For example, frying meat will take no more than 40 minutes, and stewing takes 60-80 minutes.

Each hostess chooses her own method and way of cooking rabbit legs, but the main condition is the choice of fresh and young meat, otherwise, the soaking time must be doubled.

Rabbit legs in sour cream. Classic recipe

It is better to purchase the main ingredient separately in vacuum packaging, since we will need 1 kg of meat (4 legs from one will not be tightened to such a weight).

Required products

Rabbit - 1 kg
Small carrot and onion
Garlic - no more than 1/4 head
Fatty sour cream 20-25% fat - 1 small pack (250 g)
Salt and black ground pepper

You can cook rabbit legs in sour cream according to the following scheme:

Soak your feet. Grate with salt and pepper. Leave to marinate for an hour.
Fry in a frying pan over high heat. vegetable oil to form a crispy crust.
Put the meat in a deep dish (for example, a cauldron, ducklings) and load the onion into the pan, cut into large pieces, and after a while, carrots grated on a coarse grater. Salt and fry.

Put the fried onion-carrot mixture on top of the meat and pour over the sour cream. Add water to stew in a bowl filled with ingredients. Approximately 1/3 capacity. Salt. Simmer over low heat until tender (40 minutes).

With classic recipe it is easiest to improvise by adding the following ingredients to your choice of products: prunes - 2/3 cup, - 0.7 kg, large potatoes - 4 pcs. So to say, here's a side dish for you!

It is very important that the meat is cooked on low heat, as its structure is very tender and breaks down quickly.

Bake in the oven - quick and healthy

A skillfully cooked rabbit will surely be appreciated not only by household members, but also by guests invited to the holiday. Moreover, the following cooking method is very simple and will take the hostess a minimum of time to prepare the products. It is better to cook rabbit legs in the oven using a special sleeve. The meat in it turns out to be surprisingly soft, and the dishes do not need to be torn out afterwards.

In second place in the ranking of a popular dish is “a rabbit in the oven with mayonnaise”. Of course, it is better to use homemade mayonnaise, but if it is not possible to cook it, then a high-calorie product (85%) is also suitable. Why dish with mayonnaise? Everything is very simple - the cold sauce perfectly soaks the meat and leaves the juice in the middle, making it juicy and tender.

So, the ingredients needed to cook rabbit legs in the oven:

1–1.5 kg rabbit feet
Small pack of mayonnaise
250 ml of wine (preferably white dry)
Heaping spoonful of butter
Half head of garlic
Spices (basil, oregano, coriander, pepper, small bay leaf)
Olive oil for frying and marinade

As mentioned earlier, soaking is not necessary when using wine. We take garlic, spices, olive oil, mix well and coat the legs, leaving them for 1.5 hours to marinate the meat. Mixing butter and olive oil in equal proportions in a pan, fry the legs over high heat, a few minutes on each side. Set aside on a plate and start preparing the sauce, which is necessary in the process of roasting rabbit meat.

Pour wine and mayonnaise into the same pan, heat and mix until uniform consistency, add your favorite spices.
Prepare the sleeve, put the meat in it, pour the sauce and bake for half an hour over medium heat.

To achieve a golden crust when cooking, you need to cut the sleeve on top and cook for another half hour.

The meat comes out very tender, has notes of dry wine and is perfectly separated from the bone.

Rabbit meat in a slow cooker - another way to eat healthy

Since the invention of such a kitchen appliance as a slow cooker, it is believed that food cooked traditional way less useful and tasty. Products in the machine do not lose their natural moisture, vitamins and useful material. So why not cook juicy rabbit legs in, and even with dried fruits? Rabbit meat is combined with any dried fruit, but with prunes it is especially fragrant and refined.

You can cook rabbit legs in a slow cooker using the following ingredients:

rabbit feet
Carrots - 2 pcs
Pitted prunes - 200 g
Sour cream and ketchup - 3 tablespoons each
Onion - 2 pcs
Sunflower oil - 2 tablespoons
Garlic - a third of the head
Mustard (not dry) - 1 tbsp. spoon (slightly incomplete)
Spices, spices, salt

Cooking

AT hot water soak the prunes and leave to swell. Soak the legs in water, adding a little vinegar. Put them in the multicooker bowl and turn on the “Baking” mode.

Fry for half an hour and add chopped onions and carrots. Salt. Fry for 10 more minutes. Pour in water, 2/3 of the total mass.

Add sour cream, mustard, ketchup, spices and spices. Distribute evenly throughout the dish. Turn on the "Extinguishing" mode for an hour and a half. Add whole cloves of garlic half an hour before cooking.

Rabbit legs baked in a slow cooker, oven, on the stove with any marinade and sauce can be a treat for any holiday table. Any housewife will cope with the above recipes. And as a side dish, baked potatoes are suitable. Recipe for rabbit meat in a slow cooker on video:

20.03.2018

Rabbit baked in foil in the oven is tender, juicy and tasty. It is easy to prepare it: choose a recipe and create your own masterpiece. You can bake the whole carcass or in portions. Complement this meat dish with various vegetables, seasonings and sauces.

A rabbit baked whole in foil will be softer and more fragrant if it is supplemented with mayonnaise sauce. The main thing is to choose a good rabbit carcass, preferably “young”.

Ingredients:

rabbit carcass;
half a lemon;
mayonnaise - 120 ml;
grain mustard - 1 table. the spoon;
salt;
garlic cloves - 2-3 pieces.

Cooking:

On a note! The rabbit carcass is baked in a bag in the same way.

Dish for the holiday menu

A rabbit baked in foil with potatoes will diversify the festive menu and become its main dish. Such yummy will not leave indifferent any of your guests!

Ingredients:

rabbit carcass;
potato root crops - 1 kg;
onion turnip - 1 piece;
carrot root - 1 piece;
unflavored olive oil - 4 table. spoons;
black pepper;
salt;
freshly squeezed lemon juice - 2 table. spoons.

Cooking:

Advice! For flavor, sprinkle the finished rabbit with potatoes with chopped herbs.

Picnic in any weather!

Let's figure out how to bake a rabbit in foil so that it tastes like meat cooked on a fire. Such a dish on cold autumn and winter evenings will bring a touch of warmth and refresh memories of picnics in nature.

Ingredients:

rabbit meat - 0.6 kg;
turnip onion - 5 pieces (small size);
vinegar - 50 ml;
smoke (liquid) - 30 ml;
laurel leaves - 6-7 pieces;
peppercorns - 15 pieces;
clove inflorescences - 6 pieces;
salt;
a blend of freshly ground peppers.

Cooking:

On a note! This recipe is easy to adapt to the slow cooker. Do not wrap the rabbit tightly with foil, but put the pockets with meat in a multicooker. Cook in the "Baking" option for 40-45 minutes.

Another interesting rabbit dish

Let's consider another interesting option roasting rabbit meat in foil. The rabbit meat is juicy and so tender that it will literally melt in your mouth.

Ingredients:

rabbit carcass - 1.5 kg;
onion turnip - 2 heads;
garlic cloves - 3-4 pieces;
celery stalk;
freshly squeezed lemon juice - 2 table. spoons;
unflavored vegetable oil - 3 table. spoons;
filtered water - 2 table. spoons;
salt;
black pepper.