Rabbit baked in a sleeve in the oven - 5 recipes with photos step by step

Rabbit meat is loved for its dietary characteristics: it is not fatty, and dishes made from it do not contain many calories. Bunny meat baked in a sleeve is also very soft, any gourmet will like it, and is also suitable for baby food. Before baking, bunny meat needs to be soaked in water or marinated, this will free it from its specific aroma and make it more tender. In the sleeve, the rabbit carcass can be baked completely or broken into parts. Meat mixes with virtually all vegetables, so you shouldn’t over-introduce them.

Rabbit in the sleeve, traditional recipe

Manufacturing time: active – 2 hours, including marinating – 6-7 hours.

Number of servings: 6.

This recipe uses basic ingredients for roasting meat in a sleeve. An important point in the manufacturing process is the correct marinating of the bunny. To ensure that the meat comes out juicy and fragrant, dry wine is used in the marinade.

Ingredients

Manufacturing process

Rabbit in a sleeve with herbs

For this dish, it’s important not to skimp on spices – they bring out the taste of rabbit meat baked in the sleeve. The recipe also involves stuffing the bunny with pieces of lard, which guarantees the juiciness of the finished dish.

Ingredients:

1 kg rabbit meat.
1 liter of water.
Flavored pepper and dark peppercorns - ¼ tsp each.
Cloves and bay leaves - 3 pcs.
Nutmeg and oregano - 1 tsp each.
Vinegar – 50 ml.
Onions – 1 pc.
Garlic - half a head.
Salt and sugar.
Carrots and celery stem.
Rosemary and parsley (tarragon optional) - 2 sprigs each.
Fresh or salted lard – 50 g.

For the sauce:

Flour – 1 tbsp. l.
Sour cream – 100 ml.
Sprigs of dill.
A clove of garlic.
Dark ground pepper.

Manufacturing process:

Prepare a spicy marinade: add peppercorns, clove buds to the water, add bay leaf and nutmeg, oregano, add 2 tsp. sugar and 3 tsp. salt. Heat the marinade and then let it sit for a while.
Rinse the bunny carcass well and cut into pieces. Add chopped onion and crushed garlic to it.
Add 50 ml of vinegar to the marinade - now it is ready.
Pour marinade into the container with the bunny so that it covers the meat one hundred percent, cover the dish with cling film or place in a large bag and place in a cool space for several hours. The meat must be marinated for a long time (up to 5 hours), only in this case it will acquire the desired taste properties.
Make slits in the marinated meat and insert pieces of lard into them.
Tie the sprigs of fragrant herbs with thread so that after making the meat they can simply be removed from the sleeve.
Peel the carrots and celery and turn them into bars.
Transfer the meat from the marinade into the sleeve, top with a bunch of herbs, chopped carrots and celery. Tie the ends and place the mold with the bunny in the oven. Bake for 1.5 hours at 180 degrees.
Prepare the sauce by frying the flour and mixing it in a frying pan with sour cream. You can dilute the sauce with the marinade in which the bunny was soaked, or with water. Add garlic, chopping it, also pepper and dill.
Serve the finished dish with sour cream sauce.

Rabbit in a sleeve with vegetables

The rabbit according to this recipe is prepared together with potatoes, onions and carrots. In fact, the result is a dish that resembles a stew. Rabbit meat baked in a sleeve with vegetables is a real dish for a hearty dinner.

Ingredients:

Bunny carcass.
1 kg of potatoes.
1 piece each onions and carrots.
1 lemon.
4 tbsp. l. vegetable oil.
Salt and spices to taste.

Manufacturing process:

First, cut the bunny carcass into pieces and soak in cool water for 2 hours. During this period of time, the water must be changed once.
After draining the water, place the onion cut into rings into the container with the meat.
Add the required amount of salt and pepper, add bay leaf.
Mix 3 tbsp in a cup. l. water with the juice of 1 lemon and this liquid pour over the rabbit meat. Mix the marinade with the meat. To marinate, leave it for 2-3 hours.
Peel vegetables – carrots and potatoes. Cut the carrots into slices and the potatoes into large slices.
When the time for marinating the meat is complete, mix it with chopped vegetables, pour in a few tablespoons of vegetable oil and mix everything.
Place all the ingredients in a sleeve and, tying the ends, place in the mold and then in the oven. Bake rabbit meat with vegetables for an hour at 180 degrees. After that, take out the mold, cut the sleeve and bake the uncovered dish for another 10 minutes until it browns.

Solemn rabbit with prunes in his sleeve

Rabbit meat can be prepared in the form of a beautiful roll, and it will be a truly festive dish. For the inside of the roll, a mixture based on prunes and pine nuts is used, and the roll can be served with garlic sauce.

Ingredients:

600 g bunny meat (for example, 2 legs of a large bunny).
100 g prunes.
40 g pine nuts.
200 g cheese.
6 cloves of garlic.
Mint and parsley are fresh.
Salt and pepper to taste.
3 tbsp. l. vegetable oil.

Manufacturing process:

Clean the meat from skin and bones, soak it in water for one to two hours. Then cover with cling film and beat with a hammer.
Marinate the meat in salt, pepper and vegetable oil, putting it in the refrigerator for an hour.
Prepare the roll filling. Soak the prunes in warm water for 15 minutes, then drain the water and place them in a blender. Add pine nuts, mint and parsley leaves, peeled garlic cloves to it. Grind everything together into a paste.
Grate the cheese on a small grater and add to the nuts and prunes, mix everything.
Place the marinated bunny fillet on a work surface, spread the filling over it and roll the meat tightly into a roll. Tie it with a strong thread or fasten it with toothpicks. Coat with vegetable oil.
Place the roll in the sleeve and place it in a comfortable form or on a baking sheet. Add a little water to the mold, and pierce the top of the sleeve in several places with a toothpick or needle. Place the bunny roll in the oven and bake at 180 degrees for about an hour.

Serve the fragrant rabbit meat roll with potatoes or rice, pouring garlic sauce over it.

Rabbit in a sleeve with mushrooms

Rabbit meat mixes well with mushrooms, especially champignons. In this recipe, the taste of rabbit meat is further enhanced by sour cream and mustard sauce.

Ingredients:

1 kg of rabbit meat.
300 g champignons.
5 potatoes.
250 ml sour cream.
1 onion.
1 clove of garlic.
2 tbsp. l. mustard beans.
2 tbsp. l. vegetable oil.
100 ml water.
Salt and pepper to taste.

Manufacturing process:

Cut the bunny carcass into portions, wash them and wipe dry.
Mix sour cream with grained mustard in a container, pepper, add salt and finely chopped garlic. Stir everything.
Coat pieces of rabbit meat with sour cream and mustard sauce and marinate in it for about an hour.
Prepare mushrooms, potatoes and onions for baking. Cut the champignons into slices, the onion into rings, and the potatoes into fairly large slices.
Mix the meat marinated in the sauce with vegetables and mushrooms, and you can add your favorite spices. Pour 100 ml of water into this mixture, mix everything and place in a baking bag.
Place the dough in the mold in the sleeve, make small holes in the upper part to allow steam to escape and bake in an oven preheated to 180 degrees for a little over an hour.
After turning off the oven, keep the finished rabbit meat with mushrooms in the sleeve for another 15 minutes, then put it on a dish and serve.

Rabbit in the sleeve – 4 recipes in the oven

Svetlana Yakovleva • 08/30/2019

Rabbit meat is healthy and does not cause allergies. To ensure that the taste of the dish is balanced and the meat is soft and juicy, it is better to bake it in the oven. The rabbit in the sleeve can be baked completely or in pieces, and the marinade and sauce can be creamy or mustard, tomato and even sweet.

You can bake individual parts of the bunny with the addition of a mix of vegetables, and get a real meat dish with a side dish, or cook spicy meat, boil potatoes or rice separately.

Rabbit in the sleeve in the oven

This recipe will allow you to prepare a dietary product that will melt in your mouth.

Products:

bunny – 1.8-2.2 kg;
garlic – 1 head;
butter –50 gr.;
onions – 1-2 pcs.;
salt;
spices.

Manufacturing:

Wash the carcass thoroughly and chop into pieces. Place in a deep bowl.
Fill with cool water and leave for several hours in a cool place.
Peel the vegetables.
Chop the onion into half rings, and first crush the garlic cloves with the flat surface of a knife, and then chop into fairly large pieces.
Pour a little flavorless vegetable oil into a frying pan and heat it up.
Add the onion, and when the pieces become transparent, add the garlic, crumble the dry bay leaf and ground dark pepper.
Lightly add salt and add fresh rosemary leaves at the very end.
Remove the bunny, wash the pieces again and dry them with a towel.
Rub each part with salt and pepper, and coat with the prepared cooled marinade.
Prepare a baking sleeve and place the cooked pieces into it.
Leave the sleeve in the refrigerator for a few more hours.
It is better to cook the meat in advance and leave it to marinate overnight (that is, in the dark) .
Place the bag of meat on a baking sheet and place in a hot oven for an hour.
Take out the baking sheet, cut the sleeve on top and grease any piece with butter.
Place in the oven for a quarter of an hour. You can turn on the top grill to create a golden brown crust.

Place the finished bunny on a huge plate; you can place boiled potatoes or a green salad along the edge and serve for a dinner party.

Rabbit in a sleeve covered in sour cream

The traditional combination of dietary meat with rich sour cream will allow you to prepare a fragrant and juicy dish.

Products:

bunny – 1.8-2.3 kg;
garlic – 2-3 cloves;
sour cream –200 ml;
onion – 1 pc.;
salt;
spices.

Manufacturing:

The carcass must be washed, the entrails removed, chopped into pieces and placed in a pan with clean water. You can add a spoonful of vinegar to speed up the process.
Peel the onion and garlic. Cut the onion into quarters, and then into thin strips, and flatten the garlic with the flat surface of a knife, and then chop it.
Place the onions and garlic in a bowl, add full-fat sour cream, salt and pepper, if you like, you can add a pinch of herbs de Provence.
Remove the bunny pieces from the water, dry with a towel, and transfer to the sour cream marinade. Stir thoroughly so that every piece is coated with sauce.
Cover the bowl with cling film and leave in the refrigerator for a couple of hours.
Transfer the bunny pieces along with the sauce into a baking sleeve, secure the ends and place on a mesh or baking sheet.
Place in a hot oven for about an hour.
Cut the sleeve and let the pieces brown for another quarter of an hour.
Transfer the rosy and fragrant pieces to a plate; you can place the freshest vegetables or boiled potatoes around the meat.

Sprinkle the dish with the freshest herbs and invite everyone to the table.

Rabbit in a sleeve with potatoes

In the baking sleeve you can cook both the meat and the side dish for it.

Products:

bunny – 1.8-2.2 kg;
garlic – 2-3 cloves;
sour cream –200 ml;
potatoes – 1 kg;
carrots – 1-2 pcs.;
salt;
spices.

Manufacturing:

Rinse the bunny, cut into pieces and place in a bowl of water.
Remove the meat and dry it with a towel.
Salt and pepper any piece.
In a bowl, mix sour cream with pressed garlic, a pinch of turmeric and dried thyme.
Add the prepared parts of the carcass and stir so that all pieces are moderately covered with a fragrant consistency.
Peel and rinse the vegetables.
Cut the carrots into strips or circles, and the potatoes into slices.
Fill the bag, sealed on one side, with vegetables, place the bunny pieces on top and pour over the remaining sauce.
Place the sleeve on a baking sheet, secure the other side, and make a couple of punctures to allow steam to escape.
Place the pan in a hot oven for about an hour.
Remove and cut the top of the sleeve to brown the dish.
After a quarter of an hour, place the hare pieces in the center of a large plate, and distribute the vegetables sparingly around the meat.

Before serving, you can sprinkle with fresh herbs.

Rabbit in a sleeve with vegetables

The perfect combination of bunny, mushrooms and sour cream will allow you to prepare a festive dish without any special hassles.

Products:

bunny – 1.8-2.3 kg;
garlic – 4-5 cloves;
onions – 2 pcs.;
sour cream –200 ml;
mushrooms – 0.5 kg;
carrots – 1-2 pcs.;
salt;
spices.

Manufacturing:

Wash the carcass, chop it into pieces and soak in water with a drop of vinegar for a couple of hours.
Remove the bunny, pat dry with a towel, and fry in a frying pan with a small amount of oil until golden brown on all sides.
Peel the onions and carrots. Chop the onion into small cubes and grate the carrots on a large grater.
In the frying pan in which the meat was fried, first fry the onion, and then add the carrots to it.
Transfer to the bunny, and in a frying pan fry the champignons, chopped into large slices. If the mushrooms are small, then it is enough to cut them into quarters.
Place the bunny pieces in the sleeve, cover with onions and carrots, and distribute the mushrooms on top.
In a bowl, mix sour cream, finely chopped garlic, salt and pepper.
If the sour cream is very thick, you can add a drop of water.
Pour the prepared mixture into the contents of the sleeve, making sure that the sauce moderately covers all the pieces.
Place the sleeve in a suitable container, secure the edges and place in a preheated oven for an hour.
Take out the baking sheet, cut the sleeve and keep the dish in the hot oven for another quarter of an hour so that the bunny browns.

Serve hot, garnish with fresh parsley and sliced vegetables.

The bunny can be baked completely, cutting into pieces before serving. For such recipes, spicy marinades made from wine and fragrant spices are usually used. Meat is no less juicy and fragrant if it is stewed on the stove in a heavy, thick-walled bowl with the addition of fragrant herbs and spices. Bon appetit!

Rabbit cooked in the oven in a sleeve: detailed pp recipe with photos and options to choose from

Now on our table there is a good dietary option for a gala dinner or lunch - a baked bunny in the oven in the sleeve, a step-by-step detailed recipe with photos will help you prepare it even for those who have never dealt with this animal. Meat is low-calorie and delicious. The manufacturing method is impeccable for pp.

Cooking and baking the bunny correctly

You can bake rabbit meat in the oven in pots or in heat-resistant forms, but the best option is in a baking bag (bag). It will not allow the meat to dry out, the dish will be tender and juicy. It’s easy to cook a diet bunny in the oven - the main thing is to choose it correctly and cook it.

The final result depends on the choice of meat.

We choose a bunny no older than a year. Usually by this age they weigh no more than 1.5 kg.

Manufacturers achieve greater weight with the help of feed additives, which give the meat a not very pleasant taste and smell.

It is better to take meat from proven farmers who raise bunnies on natural feed.

To make the meat soft, it is better to marinate it in advance with different spices and sauces. Before marinating, rabbit meat must be soaked for several hours in cool water: regular or mineral water, or milk. The meat will be juicy and tender, the smell will go away. After marinating, it cooks faster, the smell and taste become wonderful.

Options for marinades for rabbit meat

The most common marinade is prepared using lemon juice. To do this, take the juice of 1 lemon and mix it with 2-3 tablespoons of vegetable (preferably olive) oil. Add salt and spices - dark pepper or a mixture of peppers. There doesn’t have to be a lot of spices, they should be in harmony together. You can take a ready-made mixture - suneli hops, Provençal or Italian herbs.

The honey-mustard marinade will give the rabbit meat a sweetish-spicy taste. It requires 4-5 tablespoons of honey + 1 tablespoon of mustard + salt + pepper + bay leaf. All this needs to be mixed and coated with the consistency of the bunny pieces.

Fermented milk products, red wine (you can use homemade grape wine), fresh tomatoes, onions, wine or balsamic vinegar are excellent for marinating bunny meat. Choose spices and herbs according to your own taste. Experiment and come up with your own recipe for making marinade - it will be delicious!

Detailed recipe for making

For this recipe, we will choose a marinade with lemon juice (lemon pepper can change it or enhance the taste - the seasoning is sold in spice shops).

We cook a bunny in the sleeve and serve it with a salad of the freshest cabbage with spices; this is fully consistent with proper nutrition, although not entirely original.

Ingredients:

rabbit meat - 1-1.5 kg
onion - 1 pc.
carrots - 1 pc.
lemon - 1 pc.
salt, spices - to taste

Manufacturing step by step:

We clean and wash the vegetables.

Cut the onion into half rings and the carrots into slices.

Mix lemon juice with onions and carrots. Add spices: dark and reddish ground pepper, dried herbs. Don't forget to add salt.

Let's prepare the carcass (wash it, remove unnecessary fat) and cut it into portions.

Add the marinade to the meat, mix thoroughly and leave for 3-4 hours. You can marinate immediately in a baking bag.

Before putting it in the oven, make a small hole in the top of the bag.

Preheat the oven to 200-220 degrees in advance. The baked bunny will be ready in 40-50 minutes.

At the last step of production, we make a larger hole in the bag and open the meat slightly. Place the pan in the oven for another 10 minutes - during this period of time the pieces will brown.

Can be served with cereal porridge (this is more of an option for lunch), baked vegetables or vegetable salads.

Rabbit baked in sour cream with vegetables

A juicy bunny with vegetables and sour cream sauce is not only delicious, but also delicious.

We will cook with low-calorie sour cream (fat content 10%), and we will take vegetables allowed for paragraphs.

Their combination may be different.

Ingredients:

rabbit meat - 1 carcass (about 1 kg)
vegetables - 1-1.2 kg (onions, carrots, cauliflower, zucchini, tomatoes)
low-calorie sour cream - 300 ml
salt, any seasonings - to taste

For the marinade:

drink - 1 tbsp.
salt - to taste

Baking steps:

Pour the chopped pieces of rabbit meat with kefir and salt. Let's leave it for a few hours.
Wash and cut the vegetables: onions into half rings, carrots and zucchini into small pieces, tomatoes into slices. Separate the cauliflower into individual inflorescences and boil in boiling water for 3-5 minutes. Let's salt the water.
Let's set the oven to heat up to a maximum of 200 degrees.
At this time, place the ingredients in the sleeve. Vegetables will go in the first layer. Place pieces of marinated bunny on a vegetable “pad”. Add seasonings to the sour cream, salt and mix. Pour the sauce over the vegetables and rabbit meat.
Don’t forget to create a hole in the sleeve and set it to bake.
Manufacturing time: 60-70 minutes. Tender meat and stewed taste of vegetables - a real yummy dish!
Bon appetit!

Cooked completely with apples

A truly celebratory dietary recipe - a bunny in the oven completely with apples.

Prepared for the New Year or for a birthday, it will cause constant ecstasy not only among adherents of proper nutrition.

Stuffing and baking a bunny is not difficult - a few simple tips will help.

We will need:

bunny carcass - 1 pc.
sour apples - 3 -4 pcs.
onions - 1 pc.
salt, seasonings - to your own taste

Process:

Let's prepare the bunny carcass - wash it and remove the fat.
Peel the onion and cut into half rings.
Remove the core from the apples and cut them into 8-10 slices.
Lightly salt and pepper the inside of the carcass. Mix onions and apples. Let's stuff the bunny. We sew up the edges of the abdomen with a thick needle and strong thread or with toothpicks.
Season the meat with salt and pepper on top.
Place the carcass in a baking sleeve. Add 1/4 cup of water.
Place the baking sheet in the oven, preheated to 180-200 degrees, for 1.5 hours.
Place the finished bunny on a dish and cut into portions (don’t forget to pull out all the threads!)

Advice from the most experienced pp specialists

Video recipe with potatoes

If you are not losing weight or potatoes fit into your KBJU, make a bunny with potatoes according to this recipe. The smell and taste are simply ecstasy!

A rabbit in your sleeve is healthy and recklessly delicious

More and more often, the modern menu of every family includes dietary dishes that have a beneficial effect on metabolism and the body as a whole. Nowadays, healthy eating is not just a fashion statement. For almost everyone, this necessary habit has become an integral part of their lifestyle.

White meats are especially popular in homes with children. Rabbit is exactly the product that meets all the requirements of proper nutrition. The huge content of proteins and a small amount of fat in the composition simply cannot but amuse. Especially those who watch their own figure.

Rabbit in the sleeve is a soft, juicy and incredibly tasty dish that will decorate any formal feast or amuse the household during a home dinner. And although the cost of such meat is higher than usual, from time to time it is worth cooking it for your loved ones.

Due to the fact that this type of meat is not a frequent “guest” in the diet due to its high price, almost all housewives do not know all the details and subtleties of its production. But this is not a failure at all, because finding a perfect recipe on the Internet is not difficult.

How to cook a bunny in your sleeve correctly and deliciously?

Do you want to organize a real holiday for your family? Do you want to amaze your own household with an unusual dish? Then the choice is obvious - you need to serve rabbit meat, because its smell and taste cannot be compared with other types of meat. But before you start making it, you need to purchase a high-quality product, because the taste properties of the final dish depend on it. When purchasing rabbit meat, you should always pay attention to the following:

Weight. This is a fundamental point. If you want to essentially bake a bunny in your sleeve, then choose a carcass no more than 1.5 kg. The larger the carcass, the older the bunny itself. With age, meat becomes the hardest and least healthy.
Meat color. The carcass should be light pink, without dry or weathered areas. The black color of the meat indicates the most mature age of the bunny.
View. No bruises or broken bones. You should be attracted by the appearance of the product. In addition, you should not receive the product if it has hair on it, because it should be removed from the carcass right away.
Buy the product only in specialized stores where all the necessary documentation is available. By the way, “Meat Paradise” is a suitable option.

Secrets of making a bunny up your sleeve

Here is the freshest carcass of a young rabbit - this is already excellent! First you need to wash and dry it. Do you prefer to bake a whole or cut-up carcass? It's up to you, but the best option is to cut the bunny into pieces. This makes it even easier to prepare.
Marinade. Better, but not necessarily. If you don’t like it, just soak it in water for a couple of hours. Rabbit meat has its own specific smell, to which everyone reacts in their own way. But marinated bunny meat in wine, sour cream and garlic, mustard and any other marinade will be the most tender and will get rid of the specific smell.
The dishes do not matter if you plan to cook a bunny in a baking sleeve. But if you have a duckling or a deep container with thick walls, then it is better to give preference to it.
It is impossible to find the time to produce such meat. It all depends on the size and age of the carcass. Therefore, your vigilance is needed here. If you marinated the meat well, then, most likely, 1 hour will be enough for you. Check readiness by piercing the carcass in the thickest part. If the juice is free of blood (the internal environment of the human and animal body) , then the dish is ready.
Spices are a very important point. They can be added to the marinade, or season the meat itself just before baking. Rosemary and purple basil pair perfectly with rabbit meat. Also, don’t forget about pepper, garlic and your favorite spices.

Would you like a recipe for a bunny up your sleeve? Or is another manufacturing option more suitable for you?

Delicious to eat! Who wouldn't love this? Almost every festive event, activity or holiday is accompanied by a feast. And when there is not only tasty food on the table, but also necessary food, then this is absolutely super. The bunny is highly valued in cooking. In almost all cuisines of the world, this type of meat is considered a real delicacy, and dishes made from it are considered a culinary delight. So why not amuse your family and friends with something special?

For example, almost all restaurants offering truly unique dishes have bunny stew on the menu. This is a fundamental component of any elite establishment, where not just chefs, but true creators work in the kitchen.

But recipes for a bunny in the sleeve are an ideal candidate for restaurant dishes for a home dinner. You can bake a fillet or a whole carcass, but the real favorite recipe is rabbit meat in a pot with wild mushrooms and rosemary.

When choosing the most suitable manufacturing option, you should start from your own wishes and preferences. If you want to add your own unique ideas to recipes, that's great because this meat can be mixed with almost all foods. Maybe your version will become a real breakthrough in the world of gastronomy!

Note to the housewife: popular methods for making a bunny in the oven in the sleeve

Of all the abundance of recipes, it is difficult to choose just one. But you have to start somewhere. Whichever option you like, rest assured that you will end up with a very tasty and fragrant dish.

So, 3 unique recipes for making a bunny up your sleeve:

Rabbit meat in snow-white wine with cream sauce. For this masterpiece you will need one carcass weighing about 1 kg, 150 ml of dry wine, seasonings to taste. For the sauce: 50 g butter, garlic, a little nutmeg, 70 ml cream. Marinate the carcass in alcohol for about 3 hours. Next, we send the meat in the sleeve to an oven preheated at 180 degrees. Bake for an hour. 15-20 minutes before switching off, you need to cut the sleeve. This is necessary in order to get a golden crust. While the carcass is cooking, start making the sauce. It is necessary to melt the butter, add cream and bring the mixture to a boil. Grate the garlic and add it along with the nutmeg to the mixture. Stir rapidly and constantly for 3 minutes. You can add salt if desired. Drizzle with sauce before serving.
Rabbit in a sleeve with potatoes. This combination is one of the most favorite options on everyone’s table. You will need: 7-8 potatoes, a bunny carcass, soy sauce, garlic, mayonnaise, olive oil, spices as desired. Peel and cut the potatoes into large pieces, place in water, add salt and bring to a boil. Drain the liquid from it, pour three tablespoons of soy sauce and one olive oil into the pan, add finely chopped garlic. Now let's move on to the meat, coat it with mayonnaise with spices and garlic, cover it tightly with a lid and let it sit for 4 hours. Next, place the potatoes and the bunny in a sleeve and send them to the oven, previously preheated to 180 degrees, for 1 hour.
You should definitely bake a bunny in a sleeve with mushrooms for some kind of celebration. This dish brings you into ecstasy not only with its smell and taste, but also with its beautiful, solemn appearance. For this recipe you will need cream cheese, champignons, bunny, onion, a little reddish wine for the marinade, and dried rosemary. Mix all the ingredients and leave to stand in the refrigerator overnight (that is, in the dark) . Place in a sleeve and place in the oven. Bake at 150 degrees for 90 minutes.

Any of the above recipes has its own twist. And no matter which one you choose, the result will eclipse all your expectations. It should also be noted that this meat is mixed with apples and is also in perfect harmony with fruit sauces.