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

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

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

Preparation for cooking

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

  • Fresh meat of dense structure, with pink color and odorless.
  • If there is a smell, then the animal is elderly and the carcass will have to be soaked.
  • You can bake it whole or in portions.
  • Pay attention to the feet when buying.
  • For baking, you need a container with a lid or foil.
  • Before roasting rabbit necessarily marinated in spices, in wine or soaked.
  • Spices are added during pickling or during cooking. Commonly used coriander, curry, garlic, cloves.
  • Cooking time varies from an hour to 1.5.

Calorie content

Calorie rabbit, baked in the oven - 156 kcal per 100 grams. It varies depending on the sauce in which the rabbit is stewed. For example, when cooking in sour cream sauce will increase calories.

The classic recipe for roasting in sour cream

Rabbit wedges

Rabbit meat in sour cream sauce is tender and fragrant. In the process of cooking it is desirable to add suitable spices - Provencal herbs, curry, basil, garlic, thyme, dill.

  • Bunny carcass.
  • Bulb.
  • Sour cream - 175 ml.
  • Mustard - 45 ml.
  • Salt.
  • Juice half a lemon.
  • Pepper.
  1. Wash carcass, dry, cut into pieces. Salt, pour with lemon juice, sprinkle with pepper, leave to marinate for several hours.
  2. Clean, wash, chop and pass the onion.
  3. Sour cream mixed with mustard.
  4. Put the pieces into a greased form, mix with onion and cream-mustard sauce.
  5. Cover with lid or foil.
  6. Cook at 180 degrees for about an hour.
  7. Open and bake for another quarter of an hour to brown the meat.

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

Video recipe

Juicy and tasty rabbit in the sleeve

It is easiest to bake in the sleeve, there is no likelihood that the meat will dry out or burn, as the sleeve will ensure even baking. You can cook whole or sliced.

  • Bunny carcass.
  • Bulb.
  • Sour cream - 120 ml.
  • Salt.
  • Mustard - 35 ml.
  • Juice half a lemon.
  • Spice.
  1. Rinse the carcass, dry, salt and grate lemon juice. Soak in marinade for 2-3 hours.
  2. Mix sour cream, mustard, spices. Grate the meat.
  3. Onion clean, chop, pass.
  4. Put the onions inside the carcass. If slices are used, simply mix with onions.
  5. Put the carcass in the sleeve, close, make a few holes for steam.
  6. Cook 60 minutes at 180 ° C.
  7. Get out, open the sleeve, and continue baking for another quarter of an hour to brown the meat.

How to bake a rabbit entirely in foil

Meat with greens

Bake whole can be in sauce or just in spices.

  • Carcass.
  • Bulb.
  • Pepper.
  • Butter - 75 g.
  • Salt.
  • Tomato paste - 65 ml.
  • Sour cream - 125 ml.
  1. Wash and dry the carcass. Brush with salt and spices. Give a couple of hours to marinate.
  2. Peel the onions, chop. To pass.
  3. Mix tomato paste, sour cream and onion. Smear the whole rabbit sauce, especially inside.
  4. Grease the foil with oil, put rabbit meat, put a piece of oil on top and inside.
  5. Wrap the foil and bake at 180 ° C for about an hour.

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

An exotic recipe in wine

Rabbit, marinated and cooked in wine, has an unusual savory taste. Cooked with white and red wine. The cooking process involves marinating for about two days. If so much time is not available, it can be reduced to a day.

With red wine

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

Ingredients for marinade:

  • Olive oil - 25 ml.
  • Garlic - a pair of zubkov.
  • Wine - 280 ml.
  • Bulb.
  • Bay leaf.
  • Parsley.
  • Thyme.
  1. Mix all the ingredients of the marinade.Put the rabbit pieces into it and refrigerate for two days.
  2. In a separate container fry the pieces of meat.
  3. Put the rabbit meat in a baking dish, fry the flour in a pan, pour the marinade and boil.
  4. Pour the sauce and bake at 180 ° C for about an hour.

In white wine


  • Carcass.
  • Wine - 170 ml.
  • Salt.
  • Vegetable oil.
  • Pepper.
  • Flour.
  • Bay leaf.
  • Bow.
  1. Carcass to cut, salt, season, pour wine, put in the cold for a day.
  2. Then get, dry and fry in butter until golden.
  3. Onions clean, chop, pass.
  4. Put onion and meat in a baking dish.
  5. Pour marinade.
  6. Bake at 180 ° C for about an hour.

Rabbit meat with potatoes and mushrooms

Meat with potatoes and mushrooms

Gentle meat, saturated with the aroma of mushrooms - the main characteristic of this dish.

  • Carcass.
  • Soy sauce - 125 ml.
  • Carrot.
  • Garlic - a pair of zubkov.
  • Potatoes - 0.7 kg.
  • Pepper.
  • Bulb.
  • Oil for frying.
  • Mushrooms - 250 g
  • Salt.
  1. Wash the carcass, cut into pieces. Salt, sprinkle with spices.
  2. Grind the garlic. Pour over soy sauce, mix with meat and leave to marinate.
  3. Wash the mushrooms, chop and fry.After evaporation of the liquid, add onion and carrot sliced ​​into half rings. Fry again.
  4. Peel potatoes, cut into arbitrary slices, salt.
  5. Separately fry rabbit meat.
  6. Put in shape, lay vegetables on top, cover with lid or foil.
  7. Cook at 180 ° C for about an hour.

For lovers of spicy flavors, you can add finely chopped fresh red pepper.

Video preparation

The benefits and harm of rabbit

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

Useful properties of meat

  • It is considered an environmentally friendly variety. Most meat products are stuffed with additives and chemicals, but the rabbit's body does not accept harmful substances.
  • Rich in vitamins of group B, contains many mineral components, in particular: iron, manganese, fluorine, phosphorus and potassium.
  • Optimizes metabolism.
  • Less allergenic, well suited for feeding children under one year old.
  • Promotes the development of brain cells of oxygen.
  • Strengthens bones and improves skin condition.
  • Normalizes blood sugar levels, so it is useful for diabetics.
  • Low calorie allows you to include it in health food.
  • Thanks to the 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. It is undesirable for people with arthritis. When the rabbit is assimilated, the nitrogenous compounds are released and accumulated in the joints, causing inflammation. This variety can also provoke a worsening of the condition of patients with psoriasis.

Useful tips

  • If you bought the meat of a not very young rabbit or with a smell, it is recommended to soak it in acetic water for about four hours.
  • As a liquid for marinating, you can use kefir, milk, wine.
  • If you are preparing pieces, try to carve the carcass without much injury to the bone to avoid the formation of small pieces.

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

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