Rabbit baked in the oven. Rabbit in the oven: delicious, juicy meat recipes. Adjika marinade

Rabbit meat is a dietary and very tasty meat. To prepare it, you need to know some nuances that will make the dish perfect. In this article you will learn several recipes for preparing this meat. And we will cook it in the sleeve - bake it. We will talk about how long to bake a rabbit in a sleeve in the oven, the features of preparing meat for cooking.

Secrets of delicious rabbit meat

Every housewife who will cook a rabbit should know this. We suggest considering the recommendations:

The rabbit can be cooked either whole or in parts. But by cutting the carcass into pieces, it will be somewhat easier to cook.
Rabbit meat is different from any other meat. It is harsher and has a specific smell. Therefore, before cooking, it is recommended to soak the rabbit in water for three hours or marinate it, for example, in wine or wine vinegar. As a result, the meat will be softer, its unpleasant smell will disappear, and the dish will turn out much tastier.
Without adding seasonings, rabbit meat is bland. The obligatory ones include onion, pepper and salt.
The cooking time for rabbit meat depends on the characteristics of the meat - how tough it is. Also, after soaking, the meat takes less time to cook.

Whole rabbit baked in a sleeve in the oven

First, let's share an incredibly tasty recipe for cooking whole rabbit. It can be served on the table for guests, the dish will turn out delicious and appetizing.

Ingredients:

rabbit carcass;
one hundred grams of dry wine;
400 grams;
half a glass of shelled walnuts;
150 grams of ham;
pepper and salt.

Preparation:

A rabbit baked in a sleeve in the oven, as with any other preparation, will turn out much tastier if the carcass is soaked in water for three hours. Take the time to do this.

Apricots need to be cut into small slices and stuffed into the carcass. Sew up the rabbit and season with salt and pepper.

Cut the ham into thin, wide pieces and wrap them around the carcass. Place the rabbit in a baking sleeve and pour wine into it. Place on a baking sheet or in a roasting pan, put in the oven preheated to 200 degrees for an hour. After this time, the sleeve must be cut and opened, and the meat must be cooked for another fifteen minutes.

Serve the oven-baked rabbit with fresh herbs and vegetables.

Rabbit in sour cream

To prepare this dish you will need:

rabbit carcass;
one onion;
five cloves of garlic;
one carrot;
150 grams of sour cream;
Provençal herbs, spices, salt;
two tablespoons of lemon juice, the same amount of vegetable oil.

Be sure to soak the meat. After this, we wash it well, remove the fat, and cut it into portions.

Place the meat in a deep container, pour in lemon juice, sour cream, add seasonings, Provençal herbs, salt and vegetable oil. Mix the pieces well and leave to marinate for three hours.

Chop the carrots and onions coarsely, place them on the bottom of the baking sleeve along with cloves of garlic, and place pieces of rabbit on top of the vegetables. Place in the oven for an hour and a half. Baking temperature - 200 degrees.

Rabbit with potatoes

This is a complete dish that is suitable not only for an ordinary dinner, but also for a festive table. We will not soak the meat, but marinate it.

Products for cooking:

rabbit carcass;
2 tablespoons olive oil;
nine cloves of garlic;
half a glass of dry white wine;
salt and pepper;
paprika;
kilogram of medium-sized potatoes.

Step-by-step preparation:

We cut the carcass into portions, wash it well, and dry it with a paper towel.
Place the meat in a deep container, pour wine, olive oil, chopped garlic in a blender, salt and pepper, add paprika.
Rub each piece well with the marinade and put it in the refrigerator overnight or for a day (depending on what time you want to cook it).
Peel the potatoes (immediately before cooking) and salt them.
Place potatoes and meat in a baking sleeve and shake. We pierce the sleeve in two places, put it in an oven preheated to 200 degrees for an hour and a half.

This recipe for baked rabbit in the oven will appeal to everyone for its ease of preparation and satiety.

Rabbit marinated in mineral water

Ingredients for cooking:

rabbit carcass;
liter of sparkling mineral water;
one hundred grams of mayonnaise;
salt;
Bay leaf;
black peppercorns;
two spoons of soy sauce;
two tablespoons of vegetable oil.

This is one of the simplest recipes for making a sleeve-baked rabbit in the oven. The dish will turn out soft and juicy.

Grind four bay leaves and place in a deep container.
We chop the rabbit and place it on the bay leaf.
Add all other ingredients and mix well.
Place in the refrigerator overnight or for a day.
We put the rabbit meat in a baking sleeve, do not add marinade, what is absorbed into the meat is enough.
Bake in an oven preheated to 200 degrees for an hour and a half.

Rabbit with vegetables baked in a sleeve in the oven

It will also make a complete dish. If desired, you can boil potatoes, mash or boil rice as a side dish.

Ingredients:

rabbit carcass;
one carrot;
one zucchini;
a quarter of a head of cabbage;
four tomatoes;
salt and seasonings.

Preparation:

The rabbit needs to be soaked in water for three hours. After this, rinse well, remove fat, and cut into pieces.

We cut the vegetables coarsely - zucchini into half rings, carrots into rounds, onions into half rings, cabbage can generally be torn into leaves, torn into halves. Tomatoes - halved.

Mix meat, vegetables, salt, add seasoning. Place the ingredients in a baking sleeve and pierce it in two places.

Preheat the oven to 180 degrees, place the sleeve with the rabbit and vegetables in there for an hour and a half.

The result will be a fragrant, juicy, tender rabbit baked in a sleeve in the oven. Try it, you won't regret it!

The phrase that rabbit meat is considered dry meat, and only true masters can cook it correctly, is a myth. It's worth just trying.
How to cook a rabbit in the oven? The same as chicken: stew, boil, fry, bake, prepare rolls, stews. The oven version is used more often, since the meat does not lose its beneficial properties and reveals a unique taste.

Rabbit meat is a dish of royal tables. And it is no coincidence, since it is saturated with proteins with a minimum amount of fat. Doctors prescribe diets with rabbit meat on the menu. Complementary feeding for infants begins with the introduction of a dietary product.
Before cooking, soak the rabbit meat in dairy products or light alcohol. Water will also do. Grease old meat with mustard before cooking. It is permissible to cook a young carcass immediately.
The result will be faster if you chop the carcass into parts. You can cook the pieces together with rice, potatoes, and mixed vegetables.
The rear part of the animal is more valued for its meatiness, taste and uniformity.
A baking sleeve or foil will protect the meat from dryness. Lard or bacon is also used.

The secret and irreplaceable friend of a specific meat product is herbs. The ones you like will do. You can sprinkle the rabbit meat with aromas in advance or during cooking. It depends on what result you want to achieve.

Rabbit in the oven, stuffed with lard

All recipes for cooking rabbit are good, but with lard it’s a win-win option. This is a dish done right, juicy and rich.

Rabbit carcass
Lard – 100 grams
Sour cream – 3 tbsp.
1 carrot and onion each
Seasonings: herbs, garlic, salt

We stuff the belly of the animal with lard and place it on a baking sheet.
Coat with a pre-prepared sour cream mixture of crushed garlic and salt.
Place in the oven at medium temperature and determine readiness by sight. In the process, juice will be released, which we pour on top of the dish.
The last step is to give it an appetizing look. Chopped parsley or dill can help.
It is preferable to bake in the oven in a sleeve: it will be juicy and aromatic. In foil is another option that won’t let you down. The foil will prevent the juice that accumulates from below from leaking out. As an addition, pre-cooked potatoes are suitable.

Rabbit with potatoes and mushrooms

Rabbit meat according to this recipe is often cooked in the oven with potatoes, but when stewed it gets a special flavor.

Carcass cut into parts
Half a liter of broth
Mushrooms – 300 grams
A glass of full-fat sour cream
Fresh onion feathers
Potatoes – 4 pcs.
Spices and salt

Fry the meat pieces in a frying pan.
In the same oil we fry the onions. When the golden color appears, pour the broth into the vegetable sauté and simmer.
Place rabbit meat into the boiling mixture, add spices and salt. We also send mushrooms here. We continue to simmer under the lid for at least an hour.
We use fresh or defrosted mushrooms. The right choice would be white or champignons that do not require long-term heat treatment.
Closer to readiness, add potato wedges and dairy product. Leave on low heat until the potato pieces are soft. Turn it off and let it brew. When serving, sprinkle with chopped onion feathers.

Baked rabbit in the oven with mushrooms in sour cream sauce

Rabbit carcass
2-3 onions
400 grams of champignons
Sour cream – 400 grams
Vegetable oil
Soy sauce for marinade
Spices: garlic, dill, pepper, salt

We cut the carcass into portions and keep it in soy sauce for half an hour. Do not add salt, immediately place in boiling oil and fry until crusty.
Fry the mushroom halves separately in oil, do not add salt, otherwise the juice will begin to release.
You need a lot of onion rings, don’t regret it, chop them up. We also fry separately.
In a heat-resistant bowl, spread the layer of vegetables and mushrooms. Place the rabbit meat on top and sprinkle with the rest of the side dish. Pour some water and wrap it with a thin metal sheet.
You need to simmer the dish for about an hour to get it in its own juice.

Rabbit baked in the oven in wine

Rabbit meat – 2-3 kg.
Red wine – 2-3 glasses
Olive oil
Balsamic vinegar – 20 ml.
Lemon juice – 1 tbsp. l.
Bulb
Parsley
Oregano - small spoon
Ground pepper and salt

To allow the rabbit to languish in its own juices, the carcass is cooked in foil,
We combine the spices and spread them inside and out.
We also combine the liquid ingredients, mix and pour over the meat.
We cover the rabbit inside and outside with onion circles.
The heat will evaporate the liquid, thickening it into a sweet, spicy gourmet sauce. The dish is ready when the meat is covered with a crust.

Baked rabbit in the oven with apples

Rabbit meat - more than 1.5 kg.
2 carrots and onions
Glass of white wine or wine vinegar
3 apples (preferably sour)
Raisins – 2 handfuls
Spices and salt

To soak the rabbit meat better, cut the carcass into pieces, marinate it in chopped onion rings and wine and remember thoroughly. This way the marinade will be absorbed better. Add spices: oregano, thyme, dry parsley.
The next ingredient is carrots, cut into circles, pour into the meat marinade.
Add raisins (or other dried fruits) last. Let it sit for an hour. During this time, the juice will release and nourish the added ingredients.
Take a baking dish with a lid. It is important that the marinade does not evaporate, but covers the meat and vegetable side dish. If there is no lid, cover with foil.
We cover the edges of the workpiece with slices of sour apples and put it in the heat. When the meat is soft and falling apart, the dish is ready.

Baked rabbit in sour cream

Rabbit baked in sour cream differs from stewed rabbit. Stewing makes the meat soft, and the heat makes it juicy and elastic with a subtle aroma of prunes. To cook a rabbit in the oven you need:

2 kg. rabbit meat
Carrot
Bulb
Half a glass of prunes
2-3 cloves of garlic
Half a liter of sour cream
Pepper and salt

We do the same as with chicken: divide into portions, rub in garlic.
Fry the marinated rabbit meat until brownish.
At the same time, saute the onion and carrot cubes. Place the workpiece in an oven dish, cover with a vegetable coat, prunes and grease with a fermented milk product. To prevent the dish from coming out dry, add water and cover the top with foil. Baking time – 40 minutes.

How to cook rabbit with olives

Rabbit meat, at least a kilogram
1 can of olives
Bacon – 150 grams
2 onions
3 cloves garlic
Thyme, parsley, bay leaf
300 ml. dry white wine
1 tbsp. cognac
1 tbsp. flour
4 tbsp. l. olive oil
Black pepper and salt

Preparation of products: divide the dietary product into portions, cut the bacon and onion. Grind the garlic cloves and parsley separately.
Fry the meat pieces in boiling olive oil until half cooked. In a separate frying pan, fry the onion and bacon.
Combine the meat and the roast and continue to simmer together.
Sprinkle with cognac, set on fire so that the meat is engulfed in flames for a few seconds.
Add the remaining ingredients, pour in the wine diluted with water, add olives, spices and bay leaves. Simmer for at least 40 minutes.
To make the sauce thicker, add water mixed with a spoonful of flour.
When serving, dilute the hearty dish with chopped vegetables or salad mix.

Rabbit in the oven in marinade

Rabbit meat
Bulb
Garlic – 2-3 cloves
Vegetable oil
Bay leaf, cloves, turmeric
Chili pepper – 1 pc.
Balsamic vinegar - 4 tbsp.
Mint, tarragon – 1 tsp.
Rice – 200 grams

Chop the onion feathers coarsely and the hot pepper finely. Stir in balsamic vinegar and vegetable oil.
Prepare a water-based marinade: dissolve pieces of cloves and bay leaves, squeeze in garlic, add tarragon and mint.
Place the meat in the spicy marinade to soak for 1-2 hours.
Fry the cereal on the stove, adding color with turmeric. Then pour in the liquid from the filter and evaporate until the rice swells.
Combine in a heatproof bowl. There is rabbit meat in the center, rice along the edges, and cover with a lid on top so that the heat does not dry it out. You can eat in about an hour.

Rabbit in the oven with vegetables

Rabbit meat
0.5 kg potatoes
2 onions
Mustard – 2 tbsp.
1 carrot
1 bell pepper
2 eggplants
Vegetable oil
Bay leaf, ground pepper, fresh parsley, salt to taste.

In order to save time, we soak it in a quick way: coat the pieces of rabbit meat with mustard.
We cut vegetables: potatoes, eggplants, peppers - into strips, carrots into circles, onion rings.
In a heat-resistant sleeve, place the rabbit meat in the center, and surround it with vegetables, sprinkle with bay leaves. We pierce the bag in several places to allow steam to escape.
Fry in a bag until golden brown.

Rabbit in the oven with cream

Rabbit carcass
130 grams of celery
1 carrot
1 onion
Leek – 70 grams
1 liter of cream
Dry white wine – 150 grams
Olive oil
Thyme sprigs
Bay leaf, salt, pepper

Rub the rabbit pieces with a mixture of spices and butter.
We make vegetable slicing: cut carrots, onions, leeks, celery into large squares. First, cook the meat base until golden brown over high heat in a frying pan. Afterwards we put it in a special frying dish.
We continue to saute the vegetables on the stove. When fried, add to the rabbit meat.
Pour wine over the mixture, add bay leaves and add cream.
Place in a hot oven to simmer over low heat. The result is a delicate, aromatic, creamy dish.

Whole baked holiday rabbit in the oven

Each of the recipes given above claims to be on the holiday table. The following recipe will captivate guests with its simplicity and taste.
What you will need:

Rabbit - 1 pc.
Bacon – 350 grams
2 kg. potatoes
Vegetable oil – 100 grams
Salt and rosemary sprigs

How to cook:

Potatoes are a side dish. We cut it into large slices.
If you don’t have bacon, take salted lard and cut it into thin slices to wrap around the carcass. We start with the limbs: we wrap the paws overlapping, then the middle, securing the edges from the bottom. So the rabbit is entirely under the sebaceous membrane. Place the potatoes with their backs up and bake in the oven at 200 degrees.
Turn the card over to bake without touching the meat. When baked, turn off the heat and leave to “reach” the desired state.
Meat, potatoes and rosemary - a festive combination on the festive table!

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

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

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

Step-by-step video recipe

Ingredients:

rabbit;
bulb;
dried dill;
kilo of potatoes;
5 tbsp. spoons of mayonnaise;
vegetable oil – 4 tablespoons;
4 bay leaves.

Preparation:

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

At the last stage of baking the rabbit in the oven with potatoes, you can sprinkle the meat with grated cheese. If you don't like mayonnaise, replace it with sour cream.

Rabbit with vegetables in the oven

Rabbit meat with vegetables – eggplants, tomatoes and zucchini – turns out very tasty.

Ingredients:

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

Cooking steps:

Wash the meat and divide into pieces. Dilute the vinegar with water.
Salt the meat and pour diluted vinegar over it, leave to marinate for 20 minutes.
Cut the zucchini and eggplant into circles. Dredge the zucchini in flour and place in a disposable foil pan. Spread a little sour cream on top of each piece, 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 it and sprinkle with dry seasoning. Place the meat on the zucchini.
Wrap the pieces of meat that come out of the pan with foil to prevent them from drying out during baking and from burning.
Place potatoes and tomatoes between the pieces of meat.
Chop the greens and mix with sour cream. Coat the vegetables and meat generously with the mixture.
Cover the pan with foil and bake for an hour and a half in an oven preheated to 220 degrees.

Decorate the finished juicy rabbit in the oven with vegetables with fresh herbs.

Whole rabbit with bacon in the oven

This is a tasty and appetizing-looking rabbit dish that looks very impressive. Serve it on the holiday table.

Required ingredients:

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

Preparation:

Peel the 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 legs in bacon, and place the bacon on the inside of the carcass.
Turn the rabbit over and scatter the bacon pieces all over the carcass from start to finish. The rabbit should be completely wrapped in strips of bacon.
Place the rabbit upside down on the potatoes and place the rosemary sprigs on the baking sheet. Bake for 30 minutes, then stir just the potatoes a little. There is no need to touch the rabbit.
When the dish is cooked, leave it in the switched off oven for another half hour.

Oven baked rabbit with bacon takes a little time to prepare. You can use bacon instead of 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 flavorful.

20.03.2018

A rabbit baked in foil in the oven turns out tender, juicy and tasty. It’s not difficult to prepare: choose a recipe and create your masterpiece. You can bake the whole carcass or in portioned pieces. This meat dish is complemented with various vegetables, seasonings and sauces.

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

Ingredients:

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

Preparation:

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

Dish for the holiday menu

Rabbit baked in foil with potatoes will diversify the holiday menu and become its main dish. This deliciousness will not leave any of your guests indifferent!

Ingredients:

rabbit carcass;
potato root vegetables – 1 kg;
onion - 1 piece;
carrot root vegetable - 1 piece;
unflavored olive oil – 4 tbsp. spoons;
black pepper;
salt;
freshly squeezed lemon juice – 2 tablespoons. spoons.

Preparation:

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 over a fire. This dish will add a touch of warmth on cold autumn and winter evenings and refresh memories of outdoor picnics.

Ingredients:

rabbit meat – 0.6 kg;
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.

Preparation:

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

Another interesting rabbit dish

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

Ingredients:

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

Preparation:

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 during 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 baking that we will talk about, because this is the optimal cooking method if strict dietary restrictions are not required for health reasons. It is used to simmer in the oven in its own juice, in special sauces and with vegetables.

Preparing to cook

Rabbit meat is not the most common option for preparing daily meals. The whole problem is the price and subtleties that housewives need to know.

Fresh meat has a dense structure, pink color and odorless.
If there is a smell, it means the animal is not young and the carcass will have to be soaked.
You can bake whole or cut into portions.
Pay attention to the paws when purchasing.
For baking you will need a container with a lid or foil.
Before baking, rabbit meat must be marinated in spices, wine or soaked.
Spices are added during marinating or during cooking. Coriander, curry, garlic, and cloves are widely used.
Cooking time varies from an hour to 1.5.

Calorie content

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

Classic recipe for baking in sour cream

Rabbit meat in sour cream sauce turns out tender and aromatic. During the cooking process, it is advisable to add suitable spices - Provençal herbs, curry, basil, garlic, thyme, dill.

Ingredients:

Rabbit carcass.
Bulb.
Sour cream – 175 ml.
Mustard – 45 ml.
Salt.
Juice of half a lemon.
Pepper.

Preparation:

Wash the carcass, dry it, cut it into pieces. Season with salt, lemon juice, pepper, and leave to marinate for several hours.
Peel the onion, wash, chop and sauté.
Mix sour cream with mustard.
Place the pieces in a greased form, mix with onions and sour cream-mustard sauce.
Cover with a lid or foil.
Cook at 180 degrees for about an hour.
Open and bake for another quarter of an hour until the meat browns.

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

Video recipe

Juicy and tasty rabbit in your sleeve

It is easiest to bake in a sleeve; there is no chance that the meat will dry out or burn, since the sleeve will ensure uniform baking. You can cook it whole or cut into pieces.

Ingredients:

Rabbit carcass.
Bulb.
Sour cream – 120 ml.
Salt.
Mustard – 35 ml.
Juice of half a lemon.
Spices.

Preparation:

Rinse the carcass, dry it, add salt and rub with lemon juice. Soak in the marinade for 2-3 hours.
Mix sour cream, mustard, spices. Grate the meat.
Peel the onion, chop and sauté.
Place the onion inside the carcass. If using pieces, simply stir in the onion.
Place the carcass in the sleeve, close it, make several holes for steam to escape.
Cook for 60 minutes at 180°C.
Remove, open the sleeve, and continue baking for another quarter of an hour until the meat is browned.

How to bake a whole rabbit in foil

You can bake the whole thing in sauce or simply in spices.

Ingredients:

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

Preparation:

Wash the carcass and dry it. Grease with salt and spices. Let marinate for a couple of hours.
Peel the onion and chop it. Pass.
Mix tomato paste, sour cream and onion. Coat the entire rabbit with the sauce, especially the inside.
Grease the foil with oil, put the rabbit meat, put a piece of butter on top and inside.
Wrap in foil and bake at 180°C for about an hour.

If desired, you can diversify the dish by placing chopped potatoes, vegetables (tomatoes, peppers, broccoli, etc.) or mushrooms in foil.

Exotic recipe in wine

Rabbit marinated and cooked in wine has an unusual piquant taste. Prepared with white and red wine. The preparation process involves marinating for about two days. If you don’t have that much time, you can reduce it to a day.

With red wine

Ingredients:

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

Ingredients for marinade:

Olive oil – 25 ml.
Garlic – a couple of cloves.
Wine – 280 ml.
Bulb.
Bay leaf.
Parsley.
Thyme.

Preparation:

Mix all the ingredients of the marinade. Place rabbit pieces in it and refrigerate for two days.
Fry the pieces of meat in a separate container.
Place the rabbit meat in a baking dish, fry the flour in a frying pan, pour in the marinade and boil.
Pour in the 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.

Preparation:

Cut the carcass, salt, season, pour wine over it, and refrigerate for a day.
Then remove, dry and fry in oil until golden.
Peel the onion, chop and sauté.
Place the onion and meat in a baking dish.
Pour over the marinade.
Bake at 180°C for about an hour.

Rabbit meat with potatoes and mushrooms

Tender meat imbued with the aroma of mushrooms is the main characteristic of this dish.

Ingredients:

Carcass.
Soy sauce – 125 ml.
Carrot.
Garlic – a couple of cloves.
Potatoes – 0.7 kg.
Pepper.
Bulb.
Oil for frying.
Mushrooms – 250 g.
Salt.

Preparation:

Wash the carcass and cut into pieces. Salt and sprinkle with spices.
Chop the garlic. Pour in soy sauce, mix with meat and leave to marinate.
Wash the mushrooms, chop and fry. After the liquid has evaporated, add the onions and carrots cut into half rings. Fry again.
Peel the potatoes, cut into arbitrary pieces, add salt.
Separately, fry the rabbit meat.
Place in a mold, place vegetables on top, cover with a lid or foil.
Cook at 180°C for about an hour.

For those who like spicy tastes, you can add finely chopped fresh red pepper.

Video cooking

The benefits and harms of rabbit meat

Tender and tasty meat has high nutritional value, so it is advisable to include it in your usual diet.

Useful properties of meat

It is considered an environmentally friendly variety. Most meat products are loaded with additives and chemicals, but the rabbit's body does not accept harmful substances.
Rich in B vitamins, contains many mineral components, in particular: iron, manganese, fluorine, phosphorus and potassium.
Optimizes metabolism.
Less allergenic, good for feeding children under one year old.
Promotes the absorption of oxygen by brain cells.
Strengthens bones and improves skin condition.
Normalizes blood sugar levels, therefore useful for diabetics.
Low calorie content allows it to be included 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. Not recommended for people with arthritis. When rabbit meat is digested, nitrogen compounds are released and accumulated in the joints, which causes inflammation. This variety may also provoke a worsening of the condition of patients with psoriasis.