Rabbit in kefir recipe. Young rabbit in kefir, baked in the oven Rabbit in kefir in a slow cooker

Every self-respecting housewife should know the recipe for cooking rabbit in the oven. There are many articles on the Internet telling how to cook a rabbit in the oven.

The level of protein in rabbit meat is very high, but cholesterol, on the contrary, is low relative to the same lamb, pork or beef.

The fat contained in rabbit meat is easily absorbed by the human body, so this meat is good for people who watch their figure. As a rule, rabbit meat is always tender and easy to chew, but in order for the dish to be tasty, you need to know how to cook it correctly.

How to cook a rabbit in the oven

There are complex recipes, there are quite simple recipes, but they all have one thing in common - it turns out to be a very tasty dish, no matter how long it took you to prepare it, or what ingredients you used.

So, how to cook a rabbit in such a way as to please your family, guests, and leave yourself satisfied with your creation? In order for it to turn out delicious, you should know several recipes on how to bake a rabbit in the oven correctly.

Rabbit baked in kefir

A very tasty dish that does not require great culinary talent or complex ingredients.

You will need:

One rabbit carcass

Not spicy mustard - half a glass. It is better to use grain mustard

Onion - three heads

Kefir – one liter

Vegetable oil

Seasonings, as well as salt.

How to cook rabbit in kefir:

The first step is to carefully and thoroughly wash the rabbit carcass, then divide it into pieces; you can choose the size and shape yourself. The meat is finished. Now you need to move on to the vegetables: cut the onions into rings. Next, the rabbit meat should be placed in a deep bowl, seasoning, onion and salt should be added. Then you need to “drown” the rabbit in kefir, while gently stirring the meat. The meat needs to marinate overnight in the refrigerator. The next morning you should take out the meat and coat it with mustard. After this procedure, you should let the meat soak for twenty minutes. Then the final part: you should take a baking dish, previously greased with vegetable oil, and place pieces of meat on it. Before placing the meat in the oven, you first need to warm it up a little, then place the rabbit in it. Wait about twenty minutes and remove to sprinkle with parsley and pour over the marinade. Once again you need to place the meat in the oven, this time until completely cooked. The cooked meat will be a wonderful dish, and if you garnish it with basil or other herbs, it will be a wonderful table decoration.

Rabbit in sour cream

You don’t need to think long about how to cook rabbit deliciously, because you can cook it in sour cream. You don’t need to spend a lot of effort or money on this, and there is no fear of losing a rabbit carcass due to improper preparation.

You will need:

One rabbit carcass

A glass of sour cream (200 gr.)

Vegetable oil

Half a lemon

salt, pepper and other seasonings to taste

Rosemary.

How to cook rabbit in sour cream:

When cutting a rabbit carcass into pieces, you need to pay attention to the bones. They need to be cut the first time so that they are in complete pieces. When the carcass is cut, you need to pepper and salt the pieces; you should also add seasonings and lemon juice at this stage. Then the pieces should be covered with cling film and refrigerated for an hour. After the time has passed, you should heat a frying pan with oil and place pieces of rabbit meat on it. Then follows the usual frying of the meat, turning it over from time to time. To make the butter juicy, you need to add a little water, but carefully, as there may be strong splashes, then bake the meat at a temperature of 170 degrees. In about three hours the carcass will be ready. When the meat is soft enough, pour sour cream over it and then bake for another 5 or 10 minutes. That's all, the rabbit in sour cream is cooked and ready to be a dish for lunch.

Rabbit in a slow cooker

A multicooker is an excellent acquisition for a housewife. It usually has several modes that can cook rabbit meat easily and simply. In addition, as everyone knows, you can cook various dietary dishes in a slow cooker, for example, rabbit with vegetables.

You will need:

Kilogram of rabbit fillet

Leeks - two stalks

400 grams cauliflower

Beans, both Brussels sprouts and green beans

How to cook rabbit in a slow cooker:

You need to chop the leek, before doing this you need to cut off its white part and cut it in half, then into small half rings. Place chopped pieces of rabbit fillet and onions into the bowl (you can use a whole rabbit instead of fillet, but then there will be more hassle with the bones). Then, you need to pour water into the bowl so that it covers the pieces of rabbit meat with onions. Next add pepper, seasonings and salt to taste.

Then you should install the steamer and put vegetables in it. They should also be peppered and salted, and then the lid should be closed. “Multi-cook” mode, the type of product should be selected - meat. Cooking time – 25 minutes. Cherry tomatoes will be a good garnish for meat, as will parsley and other greens. For taste, you can sprinkle a little lemon juice on the dish.

How to quickly cook a rabbit

Sometimes there is not enough time for anything, or there is simply no desire to cook something for a long time or wait for the rabbit to marinate all night. That is why there is a recipe for quick cooking of rabbit. It won't take more than two hours.

You will need:

Garlic – three cloves

Vegetable oil

Onion - two heads

One carrot

Sour cream – 200 gr.

Salt, pepper, seasonings to taste.

How to quickly cook a rabbit in the oven:

As a rule, it all starts with the fact that you need to prepare the meat. If it is a fillet, then you just need to cut it into pieces; if it is a carcass, then first crush the bones, clean it, and then cut it into pieces. The finished medium-sized pieces need to be rubbed with garlic, which must first be chopped. Next, you need to give the meat an hour to marinate. After an hour has passed, pour the oil into the frying pan and heat it. The heat should be high enough until the meat reaches a crust. In the oil in which the meat was cooked, you need to fry the chopped vegetables. The onion should simply be finely chopped and the carrots grated. Then you need to put the meat in a baking dish, add sour cream and put it in the oven for 40 minutes. Fast, tasty and healthy!

Recipe for rabbit with champignons and cognac

This recipe for cooking rabbit is not as simple as the previous ones, but it also does not require extraterrestrial effort, it just requires more ingredients. Cognac will add sophistication to the dish; such a rabbit can be served on a festive table or just for lunch.

You will need:

Rabbit carcass or fillet

200-300 gr. sour cream.

Olive oil

Onion head

300 gr. champignons

Garlic clove

One tomato

A small amount of saffron

A tablespoon of cognac

50 gr. Walnuts

Salt, pepper, seasonings to taste.

How to cook rabbit with champignons:

The rabbit fillet should be cleaned and cut into pieces; if it is a carcass, then cleaned, gutted, and rinsed using cold water. Then you need to heat the olive oil in a frying pan and place the pieces of rabbit meat on it. The meat should be fried over medium heat until a crust forms. Subsequently, you will need broth from the rabbit, so you need to add water to the pan so that it covers a third of the rabbit. Then, when the rabbit is ready, you need to put the pieces of meat in a large saucepan, drain the broth, and then add enough water so that the rabbit is completely covered. Next, you need to turn on low heat and go about your business for 50 minutes while the rabbit is stewing. Twenty minutes before it finishes stewing, you need to deal with the vegetables and mushrooms. You need to cut the champignons, finely chop the onion, put everything in a frying pan, cook until medium rare. Then you need to add the onions and mushrooms to the pan with the rabbit, pour sour cream in there. Then let simmer for another 20 minutes. In the pan, the liquid should resemble toothpaste in consistency. A little saffron, literally a pinch, will add color to the dish. Then you need to add cognac and wait until the rabbit becomes soft. Walnuts need to be chopped and sprinkled over the finished dish.

How to cook a rabbit

As already mentioned, rabbit meat is a dietary dish that contains a large amount of protein, so it is very suitable for a growing body, that is, for children.

The rabbit meat should be cooked over medium heat, and be sure to cover the pan with a lid. Many people ask the question: “How long to cook a rabbit.” It really depends on how long that rabbit has lived. If the rabbit is old, then it should be boiled for two and a half hours. When cooking a rabbit, you need to constantly skim off the foam, and initially put the rabbit in cold water.

You can make a wonderful soup from the broth in which the rabbit was boiled. After cooking, you need to strain the broth and separate the meat from the bones. To make the broth tasty, you can also use bell peppers, garlic, various vermicelli, seasonings to taste, you can add potatoes, onions or carrots.

Recipe for jellied meat with rabbit

Jellied meat is a wonderful and extremely tasty dish in itself, for the preparation of which you only need to know the recipe and have minimal cooking skills. If you make jellied meat using rabbit meat, it will turn out moderately fatty, juicy and very tasty.

You will need:

Rabbit carcass or rabbit fillet

Three packs of instant gelatin

Two carrots

Two onions

Salt, pepper and seasonings to taste

Bay leaf

How to cook jellied meat with rabbit:

The first step is to cut the rabbit carcass (not chop it, but cut it) into about 6 or 8 parts. If you simply chop the carcass of a rabbit, then its bones will crush, since they are very fragile, and then they will come across everywhere, in pieces from small to large, and it will be difficult to remove them from there. Next, you need to put the rabbit meat in a saucepan, add onions and carrots, various roots, and salt. Then everything that is in the pan needs to be filled with cold water so that it covers the meat and additives and put on the stove. You need to wait until the rabbit boils, remove the resulting foam and add the necessary spices. Next, you need to turn on low heat and cook for three hours. The gelatin needs to be soaked in cold water about an hour before the rabbit is cooked. Rabbit broth does not tend to harden on its own, so it is necessary to use gelatin. After the rabbit is cooked, you need to take out the meat, let the rabbit meat cool and remove the meat from the bones (it will be quite soft by then). Next you need to tear the meat into smaller pieces. Then you need to pour the gelatin into the broth and put it on the stove. You cannot bring the mixture to a boil, you just need to dissolve the gelatin.

Will need:

Rabbit fillet

100 gr. bacon

Glass of rice

4 onions

2 tablespoons margarine

Ground black pepper, salt and seasonings to taste.

How to cook rabbit kebab:

In order to prepare rabbit kebab, you must first cut the rabbit fillet into pieces. Then coat with spices and salt. Mixed with bacon, chop the rabbit meat onto skewers. Before cooking the kebab, you need to make sure that the fat in the frying pan is well heated, then fry the prepared kebab there. This dish is very tasty served with rice, usually topped with fried onion rings.

Rabbit meat is not very common in our diet. These animals are raised by small farms; the volume of production is usually low. If there is such a farm somewhere nearby and you have the opportunity to purchase fresh, unfrozen produce, you have a chance to prepare many healthy dietary dishes. The calorie content of rabbit meat is low, 180 kilocalories/100 g. About 85% of the mass is muscle tissue, less than 10% is fat. The amount of protein is the same as everyone’s favorite dietary chicken breast.

Rabbit meat is perfectly absorbed by the body, almost 90%. It contains many useful microelements and vitamins. There is little cholesterol, which pleases supporters of a healthy diet. Dishes made from this meat are recommended for consumption by diabetics; it does not increase blood sugar levels. It is rabbit puree that is used as the first meat food for babies. Rabbit meat can be prepared in a variety of ways, the most useful being baking and stewing. There are different ways to stew a rabbit with all sorts of additives and get a variety of flavors.

There are many recipes for baking and stewing. The classic one is rabbit stewed in sour cream, but you can also use other dairy products such as cream, kefir, and milk. For lovers of unusual delicacies, rabbit stewed in wine or beer is suitable. All kinds of vegetables, potatoes, tomatoes, eggplants, white cabbage, cauliflower and others are used as an additive. Usually the housewife herself decides how to prepare stewed rabbit and what dishes are popular in her family. Sometimes the carcass has a specific smell, more often this manifests itself in an older animal, older than three years. To get rid of it, it is enough to soak the meat for two hours in an acidic environment, in water with the addition of vinegar or dry wine. You don't know how long to stew a rabbit? At least an hour, the cooking process can last up to one and a half hours.

Rabbit stewed in sour cream

This cooking recipe is the most common. Sour cream contains acid, which makes muscle tissue even more tender. Meat with the addition of sour cream goes well with side dishes - vegetables, cereals, pasta. Have you wondered how to stew a rabbit in sour cream? Let's use a proven recipe.

Ingredients

Rabbit meat does not have a strong taste, choose aromatic seasonings for the dish:

rabbit meat – 700 grams;
sour cream – 100–120 ml;
onion head;
carrots – 2 pcs.;
heated water – 1 liter;
flour - 3 tbsp. spoons;
vegetable oil – 100 ml;
bay leaf, black pepper, salt.

Cooking method

If the meat was frozen, remove it from the freezer in advance:

Rinse the carcass and cut it into small pieces.
Chop the prepared vegetables.
Fry the meat in hot oil, transfer it to a cauldron in which the food will be stewed.
Brown the vegetables in a frying pan and place in a container with meat.
Pour in water, salt, add spices. Let the dish simmer for 40 minutes.
Pour the flour into a dry frying pan and keep it on the fire until it begins to change color and acquires a characteristic nutty smell. This will take you about 5 minutes. Pour 100 ml of broth or water into the frying pan, stir, add sour cream. Add the sauce to the meat and simmer for another quarter of an hour.

Serve the treat hot, with vegetables or boiled or fried potatoes as a side dish.

Rabbit stewed in cream using a slow cooker

A rabbit stewed in a slow cooker with the addition of cream will be unusually tender and juicy.

Ingredients

Cream can be replaced with natural yogurt:

rabbit carcass weighing 1.2–1.4 kilograms;
onions, carrots - one piece each;
champignons (oyster mushrooms) – 600 grams;
heavy cream - 2 cups;
salt, pepper mixture - to taste;
vegetable oil for frying.

Cut the carcass, leave the bones for the broth. To reduce the time spent on cooking, fry the rabbit meat cut into small slices in a slow cooker in the “fry” mode. Add salt and pepper. Chop the onions and carrots, cut the mushrooms into slices. Fry the vegetables in a frying pan, add the onion first, when it browns, add the carrots and mushrooms. Place a layer of vegetables on slices of rabbit meat, fried until golden brown. Fill the dish with cream. Set the “quenching” function. After 45 minutes, the rabbit stewed in cream is ready. You can serve boiled spaghetti or buckwheat porridge as a side dish. And if you want to make the dish less high in calories, a salad of fresh vegetables and herbs will perfectly complement rabbit stewed with mushrooms.

Rabbit stewed in kefir using the oven

You can make rabbit meat even more tender and healthy if you boil it first. Pickling uses acidic ingredients, which can be harmful to some people.

Rabbit stewed with potatoes cooks quickly, making the dish satisfying and healthy.

Ingredients

The broth can be used to prepare a light soup:

rabbit meat – 600 grams;
kefir - a glass;
potatoes – 500 grams;
paprika, salt, bay leaf, allspice - to taste;
carrots – 1 piece;
garlic – 1 clove;
a bunch of fresh herbs.

Before stewing a rabbit, it is necessary to wash it and remove all films. Cut into small slices and place in a saucepan. Add a bay leaf, chopped carrots and a few peppercorns. Fill with water, add salt, and boil for an hour. Cut the potatoes and put them in the broth 10 minutes before the meat is ready. Grease the container in which you will stew the treat with oil and place the potatoes and boiled meat on it. Add chopped garlic and a little salt to kefir, stir. Pour this mixture over the meat, level it with a spoon and place in the oven preheated to 200 degrees Celsius for 20 minutes. As soon as the rabbit stewed in kefir has browned, sprinkle it with ground paprika and chopped herbs. After 5 minutes, you can take out the dish and call your relatives to the table. Thanks to preliminary boiling, rabbit stewed with potatoes can be used in dietary nutrition.

Rabbit stewed in milk

This recipe will appeal to those who are trying to eat less calorie foods and control the level of fat in them. The dish contains a large amount of vegetables, due to this its calorie content is reduced. Rabbit stewed with vegetables and milk has an excellent aroma and taste.

Ingredients

Zucchini can be replaced with eggplant:

small rabbit carcass;
milk – 1 l.;
bell pepper, onion – 2 pieces each;
tomatoes – 500 g;
mushrooms – 150 grams;
medium-sized zucchini - 1 piece;
garlic - three cloves;
vegetable oil – 150 ml;
butter – 50 grams;
paprika - half a teaspoon;
rosemary – 2 sprigs;
salt, pepper, herbs.

Chop the meat, wash it, dip it in napkins. Season with salt and pepper, add rosemary, and leave for a while. Wash the vegetables, peel the onion and garlic, chop. Remove the skins from the tomatoes and zucchini. Cut the vegetables into small slices. In a deep saucepan, fry the pieces of meat in heated vegetable oil, wait until golden brown. Transfer the rabbit pieces to another bowl. Add butter to a saucepan, fry the onion and garlic, add slices of mushrooms, sprinkle with paprika and simmer. Once the liquid from the mushrooms has evaporated, it is time to fry the remaining vegetables. Add potatoes, peppers, zucchini and tomatoes, pour warmed milk. Salt and pepper, add spices. Rabbit stewed in milk will be ready in an hour and a half. Just before the end of cooking, you can add herbs. Rabbit stewed with vegetables, served with a side dish, sprinkled with the resulting sauce.

Mayonnaise is a sauce intended for cold dishes; it should not be heated. But no matter how much nutritionists tell us about it, stewed rabbit in mayonnaise has such a taste that it is difficult to refuse it. Sometimes I want to treat myself to this not very healthy dish. Cut the rabbit into pieces, wash, salt and stuff with thin slices of garlic. Sprinkle with bay leaf. Peel a couple of onions, cut it into half rings and sprinkle it over the stuffed meat. All that remains is to mix it all with mayonnaise and send it to a cool place to marinate for a couple of hours. Fry the meat slices until crispy, add broth or water to the saucepan. After about an hour, the rabbit stewed with onions in mayonnaise is ready, transfer it to a plate with a suitable side dish, garnish with sprigs of parsley or celery.

Rabbit stewed in wine with prunes

Adding prunes during the stewing process makes the taste and aroma unforgettable, giving it light smoked notes.

Ingredients

It is advisable to purchase pitted prunes:

meat – a small carcass weighing approximately 1 kilogram;
prunes – 200 g;
dry wine – 2 glasses;
4 onions;
2 carrots;
celery root;
2 cloves of garlic;
salt, ground pepper, bay leaf to taste.

Chop the carcass into pieces, rinse, and dry with napkins. Rub the meat slices with spices and salt, pour in wine. The prunes must be steamed in advance, after which the water must be drained and the dried fruits cut into slices. Chop the onion in the same way. Place them over the meat. Mix thoroughly and place in a cool place to marinate overnight. The next morning, pour the wine into a container, we will need it. Clean the pieces of meat from the onions and prunes. Fry the meat in sunflower oil on all sides. Chop the garlic, grate the celery root and carrots. Fry them in vegetable oil. Place all the ingredients in a saucepan, pour in the pickled prunes and onions, and pour in the wine in which the meat was marinated. Add spices to your taste. Place the pan on low heat and cover with a lid. Rabbit stewed in wine will be ready in 50–60 minutes.

Stewed rabbit with eggplant and zucchini

A pressure cooker will help you prepare this healthy dish faster. Cut the rabbit fillet (approximately 600 grams) into small slices. Chop one eggplant and two young zucchini into cubes. If desired, you can add 3-4 potatoes. Grate the onion and carrots, chop the garlic. Pour one and a half to two glasses of water into the pressure cooker. Place all the ingredients in a pressure cooker, add salt, season with spices and pour two glasses of kefir. Close the container as required by the instructions. Place the pressure cooker on the fire, turn on the highest heat. After about 10 minutes, the service valve will operate, releasing excess steam. Thus, the pressure cooker signals that the pressure required for operation has been reached. Reduce heat to minimum, just to maintain this pressure. From this moment the time required to prepare the dish is counted. Stewed rabbit with zucchini and eggplants takes 25–30 minutes. Turn off the heat, do not open the pressure cooker immediately, give it a little time to reduce pressure. Rabbit stewed in a pressure cooker turns out very juicy, since the liquid does not evaporate.

Rabbit stewed with cabbage and tomatoes

Stewed meat with cabbage is present in the cuisines of many nations. Rabbit meat goes well with stewed vegetables.

Ingredients

Choose spices at your discretion:

cabbage – 500 grams;
rabbit meat – 400 g;
onions, bell peppers, carrots - one each;
tomatoes – 2 pieces;
paprika - one tablespoon;
garlic - one head;
oil – 100 ml;
salt, hot pepper, thyme.

Rinse the pieces of meat, season with salt, and stuff with slices of garlic and carrots. Sprinkle with spices. Finely chop the cabbage and rub with salt. Add carrots and onions. Chop tomatoes, sweet and hot peppers, mix with cabbage. Place the cabbage in a casserole dish and sprinkle with paprika. Place pieces of meat on top of the cabbage and crush with chopped garlic. Pour in oil and a glass of water. Simmer for one and a half hours over low heat. Rabbit stewed with tomatoes and cabbage, served with mashed potatoes or pasta. The dish is topped with sauce and sprinkled with herbs.

Rabbit stewed in beer with potatoes

Beer pouring makes the meat especially tender, soft, melting in your mouth. Rabbit stewed in beer has a peculiar bready aroma. Let's cook it with potatoes so we don't have to worry about the side dish. A rabbit carcass weighing 1.2–1.5 kilograms must be washed and cut into portions. Crush a tablespoon of pepper mixture and add rosemary. Pour a bottle of light beer into the pan, add a dessert spoon of salt, spices and chopped onion into rings. Bring the marinade to a boil, pour over the rabbit slices. Place the marinated meat in a cool place for several hours, or overnight.

In the morning, remove the pieces of meat from the marinade and fry them in vegetable oil. Peel about eight potatoes, cut into thin slices, and place in a saucepan. Place the fried meat on the potatoes, pour in the remaining marinade, cover with a lid and place on low heat. Rabbit stewed in beer will be ready in 60 minutes. The taste of alcohol has completely evaporated, the stewed rabbit with potatoes has an exquisite aroma.

Rabbit cooked in kefir according to this recipe is a very tasty, tender, dietary dish. I steamed the rabbit in a slow cooker, but I’ll also tell you how you can bake it in the oven. The meat falls off the bones and turns out tender, just “melting” in your mouth. You can serve the rabbit with any side dish of your choice. Try it, it's very tasty!

Ingredients

To prepare rabbit in kefir you will need:

rabbit (any parts) - 400-500 g;

kefir of any fat content - 250 ml;

garlic - 1-2 cloves;

salt, ground black pepper - to taste;

hops-suneli - 1 tsp;

sweet bell pepper - 1 pc.

Cooking steps

Cut the rabbit into portions, wash, dry and salt.

Sprinkle the rabbit pieces with black pepper and khmeli-suneli, add chopped garlic, stir.
Pour kefir over the rabbit meat, mix well and leave in a cool place for 5-6 hours.
Place the rabbit pieces along with kefir in a baking dish or in a multicooker bowl for steaming, lined with foil. Cook in a multicooker on the “Steam” mode for 1 hour or bake in a preheated oven at a temperature of 160-170 degrees for the same time. Then add seeded sweet bell pepper, cut into large pieces, to the rabbit and cook on the same mode in a slow cooker or at the same temperature in the oven for another 30 minutes.

Tender, incredibly tasty pieces of rabbit cooked in kefir, served hot.

Enjoy your meal!

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. Choose 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). She crushed it well with her 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.

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