Rabbit in kefir: recipe with photos. How to cook a rabbit - tips and recipes Rabbit in kefir recipe
The rabbit is marinated in kefir and spices. Onions soften meat fibers and add a characteristic aroma. Mustard regulates the degree of spiciness of the dish. Select seasonings to suit your taste. Rosemary, granulated garlic and ground pepper work well, with a little sweet ground paprika added for a nice color. If you use a ready-made set of spices (barbecue seasoning is suitable), pay attention to the composition - often the list of ingredients contains salt, so do not over-salt the dish!
It is advisable to marinate an adult rabbit all night, then the meat will be better soaked and juicy, and most importantly, it will lose its specific smell (it will absorb the aroma of onions, similar to kebab). The express option, when it is enough to keep the meat in the marinade for 2-3 hours, is suitable only for a young rabbit.
Total cooking time: 8 hours
Cooking time: 1 hour
Yield: 4 servings
Ingredients
- rabbit – 1-1.5 kg
- kefir – 250 ml
- mustard – 2 tsp.
- onions – 2 pcs.
- salt and pepper - to taste
- ground sweet paprika – 1 tsp.
- dried garlic – 0.5 tsp.
- rosemary – 1 tsp.
- potatoes – 4-6 tubers
- vegetable oil – 2 tbsp. l.
Preparation
I washed the rabbit carcass, dried it and cut it into large portions. Placed it in a deep bowl.
Peeled a couple of onions and cut them into rings. I put them in a bowl with pieces of rabbit meat, added salt and pepper, dried garlic, sweet ground paprika and rosemary (or bay leaf, broken into pieces). I crushed it well with my hands so that the onion released its own juice. You will need about 1 tsp of salt. per kilogram of meat.
I poured kefir over everything and mixed again. Covered it with a lid and put it in the refrigerator. An “adult” rabbit should spend 8-10 hours in kefir marinade, a young one - 3 hours.
I peeled the potatoes, cut them into small slices, poured them with vegetable oil, seasoned them with pepper and salt (about 0.5 tsp). Place the potatoes in an even layer on a baking tray.
Spread pickled onions on top of the potatoes.
I added mustard to the bowl with the rabbit, stirred and left for another half hour while the oven preheated. During this time, the rabbit pieces had time to marinate in mustard and warmed up to room temperature. I placed them on a baking sheet - on top of a layer of onions.
Covered with a sheet of foil and placed in the oven, preheated to 180-200 degrees, for 40 minutes. Then I removed the foil and baked for another 20 minutes so that excess moisture was removed and the rabbit and potatoes were browned. Here it is important not to dry out the tender rabbit meat, so be guided by your oven - for example, if the rabbit is already cooked, and you added a lot of potatoes and they are still damp, then remove the meat and cook the side dish for another 10-15 minutes.
The dish is best served hot; it can be complemented with light garlic sauce and a salad of fresh vegetables. Bon appetit!
On a note
According to this recipe, you can cook a rabbit with potatoes in your sleeve. At the very end of cooking, you will need to cut the sleeve and brown its contents.
We present to your attention a recipe for a very tasty rabbit, which we will bake in the oven.
It is very easy to prepare. This dish is dietary, so it is suitable for anyone who is watching their figure. It turns out nourishing, aromatic, juicy and incredibly appetizing. You and your household will definitely appreciate it. Save the recipe and add such deliciousness to your menu.
Ingredients needed
- 500 g rabbit
- 200 ml kefir
- half a teaspoon of dried garlic and carrots
- one and a half teaspoons of salt
- 2-3 bay leaves
- 1 tablespoon dried parsley
- 2 tablespoons vegetable oil
- 3-4 potatoes
- half a teaspoon ground paprika
- fresh herbs to taste
Let's start the process
- First of all, you need to wash the rabbit carcasses and remove the film, as it curls up during heat treatment. Then we transfer them to a saucepan with water, put bay leaves, dried parsley, carrots and salt there. Place on the fire, covering with a lid. Be sure to remove the foam that has formed. Turn the heat to medium and cook the rabbit for an hour and a half. As the water boils, it needs to be topped up.
- 10 minutes before the end of cooking, peel the potatoes. Then we wash it, cut it into slices and boil until half cooked in the same broth with the rabbit.
- Take a baking dish and grease it with vegetable oil. Then we place the potatoes and the rabbit on top of them.
- In a separate container, combine kefir, dried garlic and mix well. Then pour the prepared mixture into the mold.
- Preheat the oven to 200 degrees and bake our rabbit in it for 20-25 minutes.
- After this time, sprinkle with ground paprika and fresh herbs, previously chopped. Return to the oven for another 5 minutes.
You may also like, the recipe for which you will find on our Recipe Ideas website.
1 rabbit carcass (approximately 2-2.5 kg)
300 ml kefir (I take 1%)
Salt and spices to taste
I cut the rabbit into pieces.
I cut the onion into half rings and add spices. I like to add dried ginger and red pepper to the rabbit.
Add kefir to the rabbit and marinate in the refrigerator for at least 3 hours. Next, bake in the oven at 180 degrees for 50 minutes.
Serve with a side dish! The rabbit turns out very tender and juicy.
Thanks for stopping by! Bon appetit!
Well, we have a hard time with rabbits, but thanks for the aesthetic appearance, it looks appetizing. What else can you do besides a rabbit, chicken as usual?
Why stop lunch so quickly?
Almost completely unfulfilled.
It is useful to combine kefir with rabbit -
The product is quite suitable, dietary!
Oh, what wonderful poems. I am delighted. Thank you very much! Of course, you can replace the rabbit with chicken.
Hello Easter. So I got to your rabbit, but I didn’t make it in the oven, but stewed it in a saucepan. My children actually tried rabbit for the first time and they liked it. I also liked the rabbit, thank you for the recipe and for enriching our diet with healthy foods!
stranamasterov.ru
How to bake a rabbit deliciously - different ways
Very tender and tasty rabbit meat is called the real food of aristocrats. But today such meat is becoming available to almost everyone, so one can argue with this. The only thing you can’t argue with is the excellent taste of this dietary meat, moreover, it is very healthy and is a real healthy food.
Rabbit meat is much healthier than poultry or beef, not to mention pork, so you should take advantage of this and pamper yourself not only with tender and aromatic meat, but also get benefits for your body.
The meat of this animal is completely free of bad cholesterol, but it is very tender and soft. In cooking, it is fried and stewed, boiled and baked, whatever you can do, because rabbit is a universal dietary product. And the most useful thing is baking, since with this method of cooking the meat is not only very tasty and aromatic, but also healthy no matter how you look at it.
In order for the meat to be soft and juicy, it should be prepared, namely, before cooking, it should be soaked in mineral water, or marinated so that the meat is completely saturated with the marinade.
Rabbit meat can even be baked on a bed of vegetables, so you get two in one, a delicious, aromatic side dish for dinner and meat in addition to it. The rabbit can be baked in a sleeve or simply in foil, there are many options.
As a rule, it is best to bake a rabbit in small parts, since the whole rabbit only needs to be baked stuffed, and this is quite troublesome, so many people choose to bake such meat in pieces.
Baked marinated rabbit in kefir
Baked rabbit meat will be an excellent dish on any table; it can complement any side dish and make lunch or dinner simply delicious.
To prepare this meat you will need to prepare:
- Chilled rabbit – 1 carcass;
- Mustard – 0.5 cups;
- Onions – 4 pcs;
- Kefir - as needed;
- Vegetable oil - as needed;
- Barbecue seasoning - to taste,
- Greens and salt - to taste.
First of all, you should buy chilled rabbit meat; if all this fails, you should defrost the carcass in advance at room temperature. It is not advisable to defrost a rabbit in the microwave or in warm water.
Then the rabbit needs to be washed and divided into parts, while trying to ensure that all the pieces are more or less even. Prepare the onion, wash and cut into half rings. Take a deep bowl or large pan, sprinkle with seasoning, lay out the meat, and season each layer with onions.
When all the meat has been laid, pour in kefir so that the meat is completely immersed in it, add salt and mix. Then close the lid on top and place the bowl in a cool place, preferably in the refrigerator for 12 hours, so that the meat is properly marinated.
Exactly after 12 hours, take out the meat and add mustard as desired, but if you are a spicy lover, you can add it all. It should be taken into account that the mustard should not be too spicy, since in this case you need to put much less of it. The meat with mustard should marinate for another 15 minutes.
Now take a small baking sheet or baking dish and generously grease it with oil, spread the meat on it in an even layer. Set the oven to 180 degrees and bake the rabbit meat for 15 minutes, after which you need to remove it, turn it over, and bake again for another 15 minutes. Then you need to lightly pour the marinade over the meat and season with fresh herbs if desired, and bake for the last 15 minutes.
At the end of cooking, prepare a large plate; no need to remove the rabbit meat and serve. The meat turns out very tasty and tender. This dish should be served exclusively hot.
Baked rabbit with vegetables
Rabbit with vegetables turns out very tasty and aromatic; this dish can be served for lunch or dinner. Meat and vegetables can also be prepared for a romantic dinner.
To bake a rabbit with vegetables, take:
- Rabbit – 1 carcass;
- Vegetable oil – 100g;
- Garlic – 3 cloves;
- Bell pepper – 2 pcs;
- Potatoes – 1 kg;
- Onion – 1 piece;
- Bay leaf and rosemary - to taste;
- Paprika – 2 tbsp. l.;
- Dry white wine - as needed;
- Black pepper and salt - to taste.
This recipe will also require chilled rabbit meat, which should be cut into equal pieces. Then you should prepare a special marinade so that the meat acquires aroma and a more elegant taste.
To prepare this marinade, take oil and mix with chopped garlic, add aromatic herbs and be sure to add paprika. You should coat all the pieces of meat with this mixture; if the aromatic oil remains, pour it on top of the meat, then put it in a bag and put it in the refrigerator for marinating. So the meat should be marinated for at least 12 hours.
After 12 hours, take out the bag of meat and put it on the table to warm up a little, and at this time you need to do the vegetables. Peel and cut the vegetables into small pieces and place in a plate. Then take out the baking dish, grease it with oil, place the vegetables and meat. Preheat the oven to 180 degrees and bake your dish for about an hour. During baking, you should periodically pour wine over the meat so that it does not become dry.
You can add other vegetables to this delicious dish to suit your taste; you can also experiment with mushrooms if you like them. Place the finished meat and vegetables on a large plate and garnish with herbs if desired. The rabbit should be served hot with vegetables.
Baked rabbit in a pot with aromatic herbs
The meat turns out really very aromatic and tasty. It can be added to a side dish or served as an appetizer on a holiday table. The meat is soft and tender.
For such a fragrant dish, take:
- Rabbit – 0.5 carcasses;
- Olive oil – 4 tbsp. l.;
- Garlic – 8 cloves;
- Balsamic vinegar – 2 tbsp. l.;
- Pepper and salt - to taste;
- A mixture of Italian herbs - as needed.
Wash the rabbit carcass and divide it into two parts, one part will be used for cooking, the second can be saved for next time, so put it in the freezer. The rabbit should be cut into small and even pieces and set aside on a plate.
Now you need to take the oil and add vinegar to it, then salt and pepper, mix and add seasoning and chopped garlic. You need to marinate the rabbit meat with this mixture, so take and rub pieces of meat with aromatic oil, then wrap them in a bag and put them in the refrigerator for 2 hours so that the meat marinates a little and absorbs all the spices.
Now, when the meat is seasoned, it should be placed in a pot or any ceramic vessel, but if this is not the case, it’s okay, take a regular baking sleeve. Preheat the oven to 200 degrees and bake the meat for 1.5 hours. Once the time is up, prepare fresh herbs and garnish the meat before serving.
teammy.com
lakomka.club
Rabbit stewed in kefir
rabbit – 1.5 kg
kefir – 300 ml
curry – 1 tsp. spoon
ginger – 0.5 tsp. spoons
zest of 1 orange or 1 teaspoon. spoon of dried zest
garlic – 2-3 cloves
onion – 1 pc. (small)
a mixture of peppers, incl. spicy
Bay leaf
olive oil
lakomka.club
Rabbit in kefir marinade
Rabbit in kefir marinade
How to cook a rabbit? Baking in the oven is the healthiest way to cook meat at home, including rabbit. To bake delicious rabbit meat, you should first marinate the rabbit, as in this recipe.
The marinade softens the meat, making the rabbit tender, soft and juicy after cooking. Rabbit meat is considered more than dietary and clean. Using this simple oven-baked rabbit recipe, you will get flavorful, soft, melt-in-your-mouth delicious meat.
Ingredients
- 1 rabbit carcass
- 250 gr. kefir
- 1 lemon (zest)
- to taste – lemon, ground black pepper, vegetable oil
Wash the rabbit carcass and cut into portions.
For the marinade, mix kefir, lemon zest, salt and pepper. Add the rabbit pieces, stir, cover and refrigerate overnight.
Heat a frying pan with vegetable oil and fry the rabbit over high heat until golden brown on all sides.
Reduce heat and cook until done, turning occasionally. If necessary, add a little water or broth.
Serve with boiled or fried potatoes and herbs.
Ingredients
- Rabbit - 1.3 kg
- Kefir (or sour cream) - 2 tbsp.
- Prunes - 100 g
- Salt - 1 tbsp.
- Carrots - 1 pc.
- Onions - 1 pc.
- Pepper mixture - to taste
- Tomato paste (ketchup) - 2 tbsp.
- Mustard - 1 tsp.
- Vegetable oil - 2 tbsp.
Cooking time 10 minutes + 30 minutes. for frying and 90 min. for extinguishing
Yield: 8 servings
Rabbit meat is highly rated by the most famous chefs in the world. Possessing undoubted usefulness (which you can learn about in our article), it also has an interesting gamey taste and amazing versatility - this product is good both stewed and fried, baked and boiled. True, our housewives do not cook it often, and this is due to its high cost and the specific aroma that any game has. Rabbit meat is tougher and more specific than chicken, but if you find a good recipe for how to cook rabbit, this dish will surprise not only your guests, but also yourself.
As a rule, a whole rabbit is not baked, because it is not a duck or a goose. The rabbit will turn out better in parts, and it will be easier to cook. The carcass is usually divided into two halves - upper and lower. Meat from the back is more suitable for frying, while the front is best cooked or stewed. Spices can be added both at the soaking stage and during cooking. Particularly popular is rabbit in sour cream or kefir, which act as a marinade, softening the meat and preventing it from drying out when baking or stewing.
In this article you will learn not only how to stew a rabbit in a slow cooker. We will offer recipes for preparing rabbit so that the meat is soft and juicy; you will learn several options on how to cook a rabbit in a slow cooker, how to cook a rabbit in the oven in foil - with potatoes in sour cream; how to choose the right rabbit, which rabbit marinade is best and many more secrets and subtleties of preparing this meat, wonderful in all respects. Preparing a holiday dish is not difficult, and you will see this by trying rabbit stewed in sour cream with prunes according to the recipe with the photo on this page.
How to cook rabbit in sour cream in a slow cooker
Prepare all ingredients.
How to choose a rabbit for baking or stewing
A young rabbit under the age of six to seven months is considered the healthiest, so before preparing a stewed rabbit, choose a young one. This is not difficult to do, you just need to look at the color of the meat; the lighter it is, the younger the animal. Normally, the color of rabbit meat varies from light pink to dark pink; in no case should the meat be gray - this indicates that it is stale. The age of the animal can also be determined by the weight of the carcass - a young rabbit cannot weigh more than 1-1.5 kg.
If you buy a rabbit from a private owner or at the market, then the animal’s fluffy tail or one paw with fur and claws should be left on the carcass. This is the only way you can be sure that you are purchasing a rabbit and not a cat. Before buying rabbit meat from a private seller, be sure to ask to see the product quality certificate and the brand on the carcass. This way you can make sure that you are buying a healthy slaughtered animal, and not one that died a natural death or that is sick.
If you buy rabbit meat in a store, then in addition to the brand and certificate, there must be a clear expiration date of the product and the name of the supplier. If the label is inside a vacuum package, then when the meat is defrosted and re-frozen, it becomes dirty with signs of wetness.
Be sure to pay attention that the rabbit carcass is well bled. There should be no frozen blood inside the vacuum packaging; protruding blood vessels, bruises and discolored areas should not be visible on the carcass itself. The meat should not be slippery or windy.
A rabbit carcass prepared for stewing or baking must be thoroughly washed and dried. Before cooking a rabbit in a slow cooker or in the oven, many people soak it in water for 2-3 hours.
Before cooking a rabbit in the oven, to ensure that the meat is tender and juicy, chefs recommend properly preparing this meat for cooking - soaking it in the marinade. But since I stewed the rabbit in a slow cooker in a marinade, there is no need to soak the stewed rabbit in a slow cooker with sour cream for this recipe. You can read more about marinades for rabbit meat below, in the description of the recipe for rabbit in the oven with potatoes.
Cut the carcass into portions. How to butcher a rabbit? It should be divided into two parts (upper and lower) at the last lumbar vertebra. Each part should be cut into smaller parts. Cut the hind legs at the joints, leave the front legs whole. Divide the chest along with the spine into 3-4 parts. You can cut the meat from the belly and cut it into small (5 by 5 cm) pieces, or you can leave the meat on the bone.
Turn on the multicooker to the “Frying” mode, pour 2 tbsp into the multicooker bowl. any vegetable oil (I use refined sunflower oil), heat it for 3-5 minutes and place rabbit pieces into the hot oil. Fry them for 15-20 minutes, turning once after 10 minutes.
Wash and peel the onions and carrots, cut the onions into half rings, and carrots into cubes. Vegetables can be chopped in a food processor or grated, but I prefer to cut the carrots with a knife, since in this case, in the finished dish - stewed rabbit in sour cream in a slow cooker - the sweetness of the carrots will be felt, which will not fall apart and will not dissolve in the gravy. Add vegetables to meat and fry in the same mode for another 15-20 minutes.
This recipe for cooking rabbit in a slow cooker involves using a sauce with sour cream, but it can be replaced with kefir if for some reason you don’t eat sour cream. This way the rabbit will be more dietary, while maintaining the creamy taste and aroma in the finished dish. Add tomato paste (or ketchup), sour cream (kefir), mustard, spices - salt and pepper, favorite spices and herbs (optional) to the multicooker bowl. I added a little dried rosemary, this spice goes well with rabbit dishes.
After analyzing the recipes, you can identify several spices, in addition to salt and black pepper, when combined with rabbit meat, they will quickly and easily add sophistication and a new, improved taste to your dish. They can be added at the marinating stage (decoction or sprinkling) or immediately before cooking the rabbit in a slow cooker so that the meat is soft and juicy:
- black pepper
- Bay leaf
- rosemary
- basil
- oregano
- thyme (savory, thyme)
- coriander
- celery
- lemon
- garlic
- juniper berries.
Pour hot boiled water over the meat and vegetables so that it covers 2/3 of the rabbit. Turn on the “Extinguishing” mode for 1.5 hours. In this mode, the multicooker will evenly heat the bowl from all sides at a low temperature, like in a Russian oven. The dishes turn out very aromatic and whole, since at low temperatures there is no mixing of the ingredients.
If you want to cook a rabbit stewed in sour cream in a slow cooker with potatoes, then it is at this stage that you need to add washed and cut into large pieces potatoes into the multicooker bowl. If you are preparing rabbit pilaf in a slow cooker, add washed and dried round rice to the bowl.
Gently mix all the ingredients, close the multi-lid and forget about this preparation for 1 hour. The recipe for rabbit stewed in a slow cooker with sour cream (kefir) is incredibly simple and does not require any effort on your part if you have such an indispensable kitchen assistant.
If you want to learn how to cook a rabbit in a frying pan with sour cream, use the same set of products, tightly closing the lid and simmering the meat over very low heat for 70-80 minutes, stirring occasionally and adding liquid.
After 1 hour, open the lid and add prunes to the gravy, which we need to prepare rabbit stewed in sour cream according to this recipe. The prunes do not need to be pre-soaked in hot water, as housewives usually do, since they will be stewed in the gravy for half an hour and will have time to gain moisture and impart all their taste and aroma to the dish. Just make sure the prunes are pitted and cut them in half if necessary. Continue stewing the rabbit in the slow cooker for another 30 minutes. If you like spicy dishes, 10 minutes before the end of the “Stewing” mode, add crushed 2 cloves of garlic.
After 1 hour 30 minutes, the multicooker will sound a signal indicating the food is ready. Carefully remove the bowl and let the rabbit, stewed in a slow cooker with prunes, potatoes or rice, stand for a while at room temperature. This is done so that the meat “rests” and leaves the juice inside.
If you stew meat with gravy and prunes, then anything is suitable for a side dish - potatoes, rice, buckwheat and any other cereal. Also perfectly combined with rabbit in this slow cooker recipe are fresh and baked vegetables, as well as fresh herbs and lettuce.
Other rabbit recipes
Below we present to your attention several more different recipes on how to cook rabbit quickly and tasty in a slow cooker, in the oven or in a frying pan.
Rabbit meat marinated in kefir and baked in the oven (86 kcal/100 g)
Ingredients
- rabbit - 1 piece,
- onions - 3-4 pcs.,
- mild table mustard - ½ cup,
- kefir - 1 glass,
- seasonings, spices, herbs, vegetable oil, salt - to taste.
How to cook a rabbit in the oven in kefir marinade
Wash and cut the meat into portions. Chop the onion into half rings. Place pieces of meat in a deep bowl, sprinkling them with seasoning and spices and topping them with onions. Pour in kefir so that it completely covers the meat, add salt, stir, cover with a lid or food foil and place in the refrigerator for 12 hours to marinate.
Add the required amount of mustard to the marinated meat for the desired spiciness of the dish, stir and leave the meat at room temperature for another 10 minutes. Grease a baking dish with a thick bottom and walls, place pieces of meat, place in an oven preheated to 180-200 degrees for 15 minutes, remove and turn the meat over, put back in the oven and bake the rabbit in kefir in the oven for another 15 minutes. Then sprinkle with chopped herbs, pour over the marinade, and simmer in the oven until cooked. Serve hot.
Rabbit in a slow cooker in sour cream sauce with potatoes, carrots and onions (140 kcal/100 g)
Ingredients
- Rabbit meat (any parts) - 500 g
- Potatoes - 500 g
- Carrots - 1 pc.
- Onion - 1 piece
- Sour cream - 1 glass
- Salt, black pepper - to taste
How to cook rabbit in a slow cooker with sour cream sauce and vegetables
This recipe for stewed rabbit with vegetables in sour cream is very similar to. You also prepare the rabbit for stewing, and also fry the pieces in the “Frying” mode.
While the rabbit meat is fried in a slow cooker, cut the potatoes into arbitrary pieces, grate the carrots, and finely chop the onion. Fry the onions and carrots with the rabbit, then add the potatoes, pour in sour cream (adding salt, black pepper and a glass of water to the sour cream) and simmer on the “Stew” mode for 60 minutes. Before serving, it is better to separate the rabbit meat from the bones and add herbs and vegetables to the dish.
Rabbit baked with vegetables in the oven, stewed in wine (115 kcal/100 g)
Ingredients
- 100 ml vegetable oil,
- 1 kg potatoes,
- 2 pcs. bell peppers,
- 3 teeth garlic,
- 1 PC. a rabbit,
- 1 PC. onions,
- 2 tbsp. ground paprika,
- Bay leaf,
- rosemary,
- 100 ml dry white wine,
- ground pepper, salt.
How to cook stewed rabbit according to the recipe with potatoes and wine in the oven
Cut the rabbit carcass into portions as shown above and marinate: for the marinade, finely chop the garlic, mix it with vegetable oil, paprika and herbs. Leave the meat in the refrigerator overnight.
Place the pieces of meat on a greased baking sheet. Before cooking the rabbit with potatoes in the oven, place vegetables, cut into arbitrarily large pieces, on a baking sheet with the meat and bake in the oven, preheated to 180-200 degrees, until cooked for about 1 hour, pouring wine every 10 minutes so that the meat does not dry out.
Add other vegetables to taste to the rabbit stewed in wine; you can also use champignons or other mushrooms.
Recipe for baking rabbit meat in sour cream with vegetables in foil (120 kcal/100 g)
Ingredients
- 50 g sour cream,
- 5 tooth garlic,
- 1 carrot and onion,
- 1 rabbit carcass,
- 2 tbsp each lemon juice and olive oil,
- Provencal herbs, spices to taste.
How to cook rabbit in sour cream. Recipe in the oven in foil.
Before cooking the rabbit in the oven in a sleeve or foil, rinse the carcass, cut into portions, rub with a mixture of sour cream, olive oil, herbs and spices, and leave to marinate for at least 3 hours. Coarsely chop the onions and carrots, chop the garlic into slices, you can also use any other vegetables.
Place each piece of rabbit on a separate sheet of foil, pour 2 tbsp on top. sour cream marinade, add a mixture of chopped vegetables, salt them and add seasonings to taste. Wrap the foil so that there are no holes at the bottom and the juice does not leak out during baking. Place the pieces of meat in foil with vegetables on a baking sheet in an oven preheated to 180 degrees and bake for 30-40 minutes.
If you cook a rabbit in the oven in a sleeve, then place a layer of rabbit meat in the sleeve, then pour sour cream marinade and vegetables into it, tightly wrapping the end of the sleeve. A rabbit baked in the oven in a sleeve will be ready in the same 40 minutes.
Secrets of cooking rabbit dishes
What marinade can be used for rabbit?
It is believed that before deliciously cooking a rabbit in a slow cooker or oven, it must be marinated, as it will be softer, more aromatic and tastier. An alternative to pickling is soaking in water for 1-3 hours. This simple operation will improve the properties of the meat and remove the smell inherent in game.
You can marinate in several ways:
- Vinegar. Wine vinegar and spices are used. Vinegar is usually highly diluted in water. The big disadvantage of this method of marinating is that any vinegar, together with softening the meat, reduces its natural aroma, so this marinade is only suitable for an older rabbit with a strong specific aroma.
- White wine and spices are one of the best options for marinating, as it almost completely removes the specific smell, softens and flavors the meat well. The result is an exquisite dish with a delicate taste, pleasant aroma and very healthy properties.
- Whey (sour cream, kefir) is a very good option. Whey is used for soaking and marinating hare meat, but is also suitable for rabbits. The meat noticeably softens and the bad smell is removed.
- Garlic with olive oil is one of the classic marinade options for rabbit. The rabbit carcass must be rubbed with this mixture and refrigerated for 2-3 hours. Garlic will create a flavor contrast, soften the texture of the meat and will be an assistant in stewing in white wine if you are preparing a rabbit according to one of our oven recipes, for example, with vegetables.
At what temperature and how long should you cook the rabbit?
When answering this question, it all depends on the cooking method.
- Marinating usually takes from 2 to 12 hours.
- Cutting and preparing a rabbit for cooking takes 10-15 minutes.
- Frying chopped small pieces of the lower part in a well-heated frying pan will take about 30 minutes, the ribs and front legs are fried for about 20 minutes. If you fry the belly separately, 5 minutes on each side.
- How long does it take to bake a rabbit in the oven?
- A well-marinated rabbit, chopped into small pieces, is baked at a temperature of 190-200 degrees for about 25-35 minutes, the whole rabbit is baked in the oven for 40-50 minutes. The rabbit is stewed in sour cream or another sauce in the oven for about 25-30 minutes. Longer processing at high temperatures does not make rabbit meat softer, but the aroma and properties of the meat may deteriorate.
- As a rule, the rabbit is not cooked for more than an hour. But if low temperatures are used, as when cooking a rabbit in a slow cooker in the “Stew” mode, like our rabbit in sour cream (kefir) according to the recipe with photo, then the time can be increased to 1.5-2 hours.
- When preparing, it is quite acceptable to use several types of processing. First, you can fry the meat in a hot frying pan and then simmer. Frying can be replaced by boiling.
Rabbit stewed with vegetables - benefits and harms
The benefits of rabbit meat are enormous, because it contains a large amount of vitamins and minerals - iron, cobalt, fluorine, phosphorus, potassium, manganese, as well as lecithin and nicotinic acid. Due to the fact that it contains a minimal amount of sodium salts, fat, as well as its low allergenic component, rabbit is recommended for use in dietary nutrition (elderly people, people with gastrointestinal diseases) and the diet of young children.
By regularly eating rabbit meat, you can normalize the metabolism of fats and proteins, reduce the risk of developing atherosclerosis due to the low content of “bad” cholesterol and high lecithin. In numbers, the usefulness of rabbit meat is even more obvious: beef proteins are digestible by 62%, and rabbit meat by 90%.
The meat of a young (up to 7 months) rabbit does not contain strontium, so it can be used to reduce the dose of radiation received by people undergoing chemotherapy and working in this field. Rabbit meat is almost completely absorbed by the body, which means it is useful to eat during illness and recovery after surgery.
Although there are diseases that require giving up rabbit meat. Harm in the form of purine bases, which when ingested are converted into uric acid, can be caused by rabbit meat due to biliary dyskinesia or acetone in the urine. Therefore, it is important for people with such problems to follow a diet and not eat meat broth or fried meat. It is better to eat rabbit stewed in a slow cooker or in the oven. The harm of rabbit meat also consists in reducing acidity in the body, which is important for psoriasis and arthritis, because in the treatment of these diseases great emphasis is placed on taking alkaline drugs.
So, let's summarize our advice. How to cook a rabbit in the oven so that the meat is soft and juicy?
- In a sleeve or foil. When baking, a steam chamber is formed and the meat cooks quickly, while remaining juicy.
- Stew in sauce. Sour cream or tomato sauce allows the rabbit to retain its juices inside the meat.
Before preparing this recipe, prepare all the necessary ingredients and seasonings. Instead of kefir, you can use fermented baked milk or ordinary yogurt.
Cut up the rabbit carcass. It’s better to take its legs, where there is more meat, you can take the neck, and it’s better to leave the ribs for soup. Divide the legs into smaller pieces. Rinse the meat well and remove all films.
Take a saucepan, put pieces of meat in it, fill it with water and add a little salt. Place on the fire, bring to a boil and skim off the resulting foam and reduce the heat so that the meat simmers over low heat for about an hour and a half. If the rabbit is young, forty minutes is enough.
While the meat is boiling, peel the potatoes, cut them into large pieces and 10 minutes before the rabbit is ready, throw the potatoes, bay leaf and onion into the pan so that the broth is aromatic, since we may have to add it to the kefir gravy. The potatoes should be cooked until half cooked. She will finish baking in the oven along with the rabbit.
Prepare kefir sauce. Take a deep bowl. Pour kefir or yogurt into it, add a couple of spoons of sour cream, finely chopped dill or cilantro of your choice and chopped garlic. Stir everything thoroughly until smooth. You can add any spices you like, dried, as well as seasoning for chicken soups - Rolton or Knorr.
Take a baking dish or a regular oven tray with sides. Grease it with vegetable oil and evenly spread boiled potatoes and boiled rabbit pieces over the entire sheet.
Pour the prepared kefir mixture evenly over the contents of the mold. If there is not enough kefir, add the broth in which the rabbit was cooked. Place the pan in the oven preheated to 200°C and bake for about 20-25 minutes until golden brown.
Then remove the pan from the oven and sprinkle dry ground paprika evenly over the potatoes and meat. You can sprinkle with chopped fresh herbs again for a sharper aroma. Add a little more broth if necessary. Place the sheet back in the oven for 5-10 minutes.
When the dish is ready, place the contents of the mold on a wide plate or lyagan and serve. Not only your family, but also your guests will appreciate such a tasty treat.
If instead of kefir you use fermented baked milk or sour cream, then they will need to be diluted with warm boiled water. If you bake a rabbit without first boiling it, the meat will be tough and dry. Even young rabbit meat. And it will take much longer to bake. 
Bon appetit!
