Rabbit meat is a dietary and healthy meat. It is very useful and is easily absorbed by the stomach. Therefore, the rabbit must be included in your diet. And how to cook it deliciously, I'll tell you now.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The main problem with cooking a rabbit is the dryness of its meat. However, this flaw can be corrected with all kinds of marinades. There are a variety of products used for the marinade: soy sauce, mayonnaise, olive oil, milk, kefir, whey, wine, beer, etc. For piquancy, put fragrant herbs and spices: dill, lemon, parsley and celery. Pre-marinating rabbit meat will not only rid the fresh meat of a specific smell, but will also give a noble aroma, a more delicate, soft and refined taste. In this case, the marinating time of young rabbits should be at least 2-3 hours. Its age can be determined by its light pink color. For soaking young individuals, ordinary water or milk is quite suitable. If the animal is older, then it will have to be soaked for a longer time, up to 10 hours.
Also, the taste of the finished dish will depend on the correct rabbit. If possible, it is better to give preference to chilled rabbit meat. Since long-term storage will negatively change the structure of the meat. It is better to buy a carcass no more than 1, 5 - 2 kg, more weight indicates that the animal was obese or older. There is still a lot of important point, when buying a carcass on its paws, fur and claws should always remain, as well as a brand. The surface of the meat should not slip to the touch, but rather have a dry crust that protects it from damage. The presence of fatty layers in rabbit meat will add additional juiciness and tenderness to the finished dish.
- Calorie content per 100 g - 156 kcal.
- Servings - 0.5 carcasses
- Cooking time - 20 minutes preparatory work, 3 hours marinating, 1.5 hours baking
Ingredients:
- Rabbit - 0.5 carcasses
- Garlic - 3 cloves
- Mustard - 3 tablespoons
- Soy sauce - 3 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - 1/2 tsp or to taste
Cooking rabbit in the oven
1. Divide the rabbit carcass in half. This is usually done on the back, where the carcass is divided into a bottom and a top. But it's better if you manage to do it along the ridge. Although, this is not important. Send one part to the refrigerator for some other dish, and wash the other under running water, dry with a cotton towel and divide into medium-sized pieces, about 4-6 cm each.
2. Select a suitable marinating container to hold all the meat. Pour soy sauce into it, add mustard and squeeze the peeled garlic cloves through a press.
3. Add salt, pepper and you can add any favorite herbs and spices.
4. Stir the marinade well.
5. Dip the meat into the container and stir well so that it is evenly covered on all sides. Cover the rabbit with cling foil to keep it dry and marinate for 3 hours. Although you can leave it overnight if you like, keep it in the refrigerator if that's the case.
6. After this time, cover the baking sheet with parchment for baking and line the pieces tightly so that they saturate each other with the secreted juice. If there are large empty gaps between the meat, then it will dry.
7. Cover the dish with cling foil and send the carcass to bake in an oven preheated to 200 degrees. Remove the foil 20 minutes before cooking so that the meat is golden brown.
8. The finished rabbit can be served with any side dish: mashed potatoes, spaghetti, rice, or simply with a vegetable salad.
See also a video recipe on how to cook a rabbit in the oven.
