Rabbit in the oven
4 servings
150 minutes
Rabbit meat is tender, dietary, but often dry and bony. However, it can be cooked perfectly if you supply the carcass with sauces, wine, herbs and butter. It is best to buy not certain parts, but a whole rabbit, as it will be more profitable - there is a lot of valuable meat on the back, for example. Before sending it to the oven, you can cover the form with parchment, and on top - with foil. Such protection will retain maximum moisture and speed up the cooking process.
1
Grate the ginger on a fine grater and crush the garlic with a garlic press.
- Grated ginger: 15 g
- Garlic: 4 cloves
2
Place ginger and garlic in a large bowl, add oil, paprika, thyme and rosemary leaves, oregano, salt, pepper, and white wine. Mix well.
- Grated ginger: 15 g
- Garlic: 4 cloves
- Olive oil: 30 ml
- Oregano: 1 teaspoon
- Thyme: 3 sprigs
- Rosemary: 1 sprig
- Ground black pepper: to taste
- Salt: to taste
- Dry white wine: 100 ml
3
Place pieces of rabbit in a bowl, mix well to coat the meat completely with the marinade.
- Rabbit: 1 piece
4
Cover with film and leave for 30 minutes.
5
Transfer the marinated meat to a baking tray, pour over the marinade, and place in an oven preheated to 180 degrees for 40 minutes.
- Rabbit: 1 piece
6
After 40 minutes, flip the pieces, baste them with the juices from the pan, and return the meat to the oven for another 25 minutes.
- Rabbit: 1 piece
