10 recipes for juicy and soft bunny in the oven

Bake in pieces or a whole carcass, with sour cream, adjika or honey, with or without vegetables. It will be delicious.

1. Rabbit in the oven with cream, soy sauce and onions

Ingredients

3 small onions;
1 lemon;
650 g bunny;
3 tablespoons soy sauce;
1 tablespoon vegetable oil;
8–10 cloves of garlic;
1 teaspoon dried or fresh thyme;
1 teaspoon dried or fresh rosemary;
salt - to taste;
black pepper - to taste;
250 ml cream;
greens - optional.

Manufacturing

Cut the onion into halves or quarters, and cut the lemon in half.

Divide the bunny into portions, pour in soy sauce, stir and leave in the refrigerator for 30 minutes. Then transfer to a greased form. Add lemon, unpeeled garlic cloves and onion. Sprinkle with thyme and rosemary, salt and pepper and pour in cream.

Bake for approximately 45–60 minutes or slightly longer at 180°C. Before serving, sprinkle with chopped herbs.

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2. Rabbit in the oven with onions, satsebeli and sour cream

Ingredients

1 bunny;
3 onions;
3–4 cloves of garlic;
200 g sour cream;
1½ teaspoons salt;
1 pinch of ground coriander;
1 pinch of utskho-suneli;
1 pinch of basil;
100 ml satsebeli sauce;
1 tablespoon of dry adjika.

Manufacturing

Cut the bunny into portions, the onion into rings or half rings. Pass the garlic through a press.

Combine sour cream with salt, coriander, utskho-suneli, basil, satsebeli, adjika, onion and garlic.

In a deep bowl, stir the hare pieces with sour cream sauce, cover with cling film and leave in the refrigerator for 10–12 hours. Then put it in a baking bag, tie it and make several small holes in it.

Bake the bunny for approximately 50–60 minutes at a temperature of 190–200 °C. Then open the bag and leave in the oven for another 5-10 minutes.

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3. Rabbit in the oven with onions and potatoes

Ingredients

2½ kg bunny;
1 kg of potatoes;
1–2 onions;
3 tablespoons of mayonnaise;
400–500 ml water;
salt - to taste;
black pepper - to taste;
1 tablespoon of vegetable oil.

Manufacturing

Cut the bunny into portions, the potatoes into medium pieces. Chop the onion. Mix mayonnaise with water, salt and pepper.

Grease a baking dish or baking sheet with oil. Serve the bunny with potatoes and onions. Pour in mayonnaise sauce. Bake for approximately one and a half to two hours at 200°C. If liquid evaporates quickly, add more as needed.

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4. Rabbit in the oven with honey and soy sauce

Ingredients

2 tablespoons soy sauce;
1 tablespoon honey;
2 tablespoons olive oil;
1 tablespoon lemon juice;
1 pinch of ground ginger;
1 pinch of marjoram;
black pepper - to taste;
1–2 onions;
1 kg bunny.

Manufacturing

Combine soy sauce with honey, butter, lemon juice, ginger, marjoram and pepper. Cut the onion into rings or half rings.

Divide the bunny into portions. Stir in onion and sauce. Cover with cling film and leave in the refrigerator for 10–12 hours.

Place the bunny with onions and sauce in a baking dish. Cover with foil. Bake first for 30 minutes at 200 °C, and then for about another hour at 180 °C. About 10 minutes before cooking, remove the foil to allow the meat to brown.

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5. Rabbit in a pot with potatoes and carrots

Ingredients

800 g bunny;
800 g potatoes;
1–2 carrots;
1 onion;
seasonings for potatoes - to taste;
salt - to taste;
1–2 tablespoons vegetable oil;
black pepper - to taste;
1½ teaspoons hops-suneli;
3–4 teaspoons of ketchup;
200–300 ml water;
100 g butter.

Manufacturing

Cut the bunny into small portions, potatoes into medium pieces, carrots into small pieces, and onions into half rings or quarter rings.

Mix potatoes with special seasonings and salt.

Heat vegetable oil in a frying pan over medium heat. Fry the bunny for 3-5 minutes, then add the onion and cook for about the same amount. Salt, pepper, sprinkle with suneli hops.

Place the meat and onions in pots, add ketchup and potatoes with carrots. Fill it about halfway with water. Cover with a lid and place in a slightly preheated oven. Bake at 200°C for approximately 45 minutes. Then add butter to the pots and simmer for another 15 minutes at 180 °C. Leave the finished bunny with potatoes in the switched off oven for another 15 minutes.

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6. Rabbit in the oven with adjika

Ingredients

400 g bunny;
salt - to taste;
black pepper - to taste;
2 tablespoons vegetable oil;
5 tablespoons of adjika.

Manufacturing

Cut the bunny into pieces. Place in a baking dish. Salt, pepper, add oil and adjika. Cover tightly with foil and bake for about an hour at 200°C.

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7. Rabbit in the oven with sour cream and mushrooms

Ingredients

2½ kg bunny;
2–3 onions;
800 g champignons;
1–2 cloves of garlic;
3–4 tablespoons butter;
salt - to taste;
black pepper - to taste;
400 g sour cream.

Manufacturing

Cut the bunny into portions, the onion into rings or half rings, the champignons and garlic into quarters.

Heat half the oil in a frying pan over medium heat. Brown the garlic for 30–50 seconds, then remove. Fry the bunny in the same oil for 5-6 minutes and place in a cauldron. In the pan where you cooked the meat, sauté the onion for 3–5 minutes. Add it to the bunny along with salt and pepper. Stir, cover and simmer over low heat for about an hour.

Heat the remaining oil in a frying pan. Fry the mushrooms for 7-10 minutes and add salt.

Place the bunny and champignons in a baking dish. Combine sour cream with the sauce that formed when stewing the meat, add salt and pepper and also pour into a baking dish. Cover with a lid and cook in the oven for about an hour at 180°C.

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8. Rabbit in the oven with vegetables

Ingredients

1 bunny;
3–5 potatoes;
1 carrot;
2 onions;
2 tablespoons lemon juice;
4 cloves of garlic;
4 tablespoons of vegetable oil;
2 tablespoons of water;
salt - to taste;
black pepper - to taste;
greens - optional.

Manufacturing

Cut the bunny into portions, potatoes and carrots into medium pieces, 1 onion into half rings, the other into quarters or smaller.

Using a blender, blend the lemon juice with the garlic, onion quarters, 3 tablespoons of oil, water, salt and pepper. Pour the prepared sauce over the meat, cover with cling film and leave in the refrigerator for 1 hour.

Grease a baking dish with oil. Place salted and peppered vegetables in it, and put the bunny on top. Cover tightly with foil. Bake for approximately one and a half hours at 200°C. Before serving, sprinkle with chopped herbs.

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9. Rabbit in the oven in sour cream sauce

Ingredients

1 200 g bunny;
1 kg of potatoes;
2 carrots;
salt - to taste;
200 g sour cream;
250 ml water;
black pepper - to taste;
1 pinch of coriander;
3 cloves of garlic;
1 teaspoon thyme;
1 tablespoon of vegetable oil.

Manufacturing

Cut the bunny into portions, potatoes and carrots into medium pieces. Lightly salt the meat. Combine sour cream with water, salt, pepper, coriander, chopped garlic and thyme.

Place vegetables in a greased baking dish. Add the bunny on top and pour sour cream sauce over it. Cover tightly with foil. Bake for approximately 1 hour at 180°C. Then remove the foil and cook for another 30–35 minutes. To prevent the dish from burning on top, quickly cover it with foil again.

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10. Whole rabbit in the oven with mustard and lemon

Ingredients

½ lemon;
2–3 cloves of garlic;
100 g mayonnaise or sour cream;
1 tablespoon Dijon mustard;
½–1 tablespoon salt;
1 bunny.

Manufacturing

Squeeze the juice out of the lemon, pass the garlic through a press. Mix everything with mayonnaise, mustard and salt.

Brush the bunny with the resulting sauce and place on a baking sheet. Cover tightly with foil and bake for approximately 80–90 minutes at 190°C.

Rabbit in the oven

In this section, our chefs share the most successful recipes for making a bunny in the oven with step-by-step photos and instructions. We will tell you and show you how to cook a delicious bunny in the oven!

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How to cook a bunny in the oven?

Ingredients

Potatoes – 800 g

Sour cream – 3 tbsp. l.

Homemade adjika – 1.5 tbsp. l.

Salt, pepper - to taste

Khmeli-suneli – 1 tsp.

Vegetable oil – 2 tbsp. l.

Ingredients

Soy sauce – 2 tbsp. l.

Lemon juice – 1 tbsp. l.

Olive oil – 2 tbsp. l.

Pepper - to taste

Ingredients

Potatoes – 800 g

Sour cream – 100-120 g

Garlic – 3-4 cloves

Provençal herbs – 1 tsp.

Salt, pepper - to taste

Seasoning for meat – 1.5 tsp.

Ingredients

Onions – 1 pc.

Greens - for serving

Ingredients

Dried garlic – 0.5 tsp.

Bay leaf – 2-3 pcs.

Dried parsley and carrots - 1 tbsp. l.

Vegetable oil – 2 tbsp. l.

Potatoes – 3-4 tubers

Ground paprika – 0.5 tsp.

Fresh herbs - to taste

Ingredients

Potatoes – 2 kg

Vegetable oil – 100 ml

Coarse salt – 1 tbsp.

Rosemary – 5 sprigs

Ingredients

Potatoes – 800 g

Garlic – 4 cloves

Onions – 1 pc.

Khmeli-suneli – 1.5 tsp.

Butter – 100 g

Tomato ketchup – 4 tsp.

Salt, pepper - to taste

Seasoning for potatoes - to taste

Sunflower oil - for frying

Ingredients

Potatoes – 1.2 kg

Rabbit (any parts of it) – 400-500 g

Salt, ground black pepper - to taste

Seasoning for meat – 1 tsp.

Garlic – 1 clove

Ingredients

Potatoes – 400 g

Garlic – 3-4 cloves

Spices (dark and reddish ground pepper, rosemary, thyme, paprika) - 1 tbsp.

Ingredients

Snow-white dry wine – 1 glass

Onions – 2 pcs.

Garlic – 3 cloves

Chili pepper – 0.5 pcs.

Butter – 30 g

Fresh thyme – 5-7 branches

Fresh rosemary – 2 branches

Juniper berries – 5 pcs.

Peppercorns (pink, snow-white, greenish) – 1 tsp.

Vegetable oil – 3 tbsp.

Sugar - to taste

Ingredients

Adjika (sauce) – 5 tbsp. l.

Vegetable oil – 2 tbsp. l.

Vinegar (9%) – 2 tbsp. l.

Salt, pepper - to taste

Ingredients

Rabbit (carcass) – 1 pc.

Onions – 2 pcs.

Garlic – 4 cloves

Celery – 1 stem

Lemon juice – 2 tbsp.

Vegetable oil – 3 tbsp.

Drinking water – 2 tbsp.

Dark pepper - to taste

Potatoes - optional

Ingredients

Onion – 1 pc. (125 g)

Carrots – 1 pc. (210 g)

Eggplants – 2 pcs. (470 g)

Potatoes – 2 pcs. (380 g)

Vegetable oil – 2 tbsp.

Dark pepper - to taste

Bay leaf – 1 pc.

Spices for meat - to taste

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How to bake a bunny completely in the oven

Regardless of breed and age, bunny meat always remains soft, juicy and tasty. The only negative is the specific smell, which not everyone will like. When bunny meat reaches our table, we are faced with a problem: how to properly cook it in order to get rid of the “rabbit” aroma and get a first-class dish.

Domestic rabbit is occasionally boiled, because it produces a weak broth. Therefore, the only option left is baking in the oven. Recipes vary, but most housewives and hunters use the three most popular methods of cooking rabbit meat in the oven.

Rabbit with potatoes

This is one of the most common, but favorite recipes, both among experienced chefs and novice housewives.

To amuse your family and friends with tasty meat, you will need:

Rabbit carcass – 1 pc.
Carrots – 200 g.
Onion – 200 g (2 onions).
Mayonnaise – 100 g.
Salt and spices - to taste.
Soy sauce (can be replaced with mayonnaise).

How to start the process of cooking rabbit meat with potatoes? We need to cook the meat. The carcass is placed in warm water and soaked for 12 hours, changing the water often.

Let's start cooking:

Once we get the animal out of the water, it needs to be marinated. Place the bunny in a bowl, sprinkle with pepper, salt and add 3 tablespoons of soy sauce (or treat the carcass well with mayonnaise).

The note! The bunny is marinated for another 12 hours.

Next, prepare the side dish. Cut the carrots into cubes, onions into rings, and potatoes into small bars. We put everything in a bowl and coat it with mayonnaise (it will seem that 100 g is not enough, you can add: it will not spoil the dish).
The meat can be chopped into portioned pieces or baked completely, without distinction. The rabbit meat is placed in a baking sleeve mixed with a side dish and placed in a preheated oven.
At 200 degrees, the meat is baked for 60-70 minutes.

This way you will get a tasty dinner, without the slightest hint of the nasty rabbit smell. 12 hours of soaking and 12 hours of marinating will get rid of the specific aroma from a young animal, but what about adult animals?

Rabbit in sour cream

This recipe is no less popular than rabbit meat with potatoes, but it is often used for older animals or even for game. The step-by-step manual itself will not cause any problems, neither for experts nor for beginners.

For this recipe we need:

Animal carcass – 1 pc.
Carrots – 2 medium-sized root vegetables.
Sour cream – 200 ml (the amount can be increased if desired).
Salt, pepper - to taste.
Garlic – 1 head.

Before cooking, the carcass also needs to be soaked in water for 12 hours. There is no need to marinate the meat; sour cream will act as a marinade in the dish.

We chop the bunny into portioned pieces so that the whole carcass is saturated with sour cream fat.

The note! The fat content of a fermented milk product does not matter in principle: the more fat it is, the juicier the dish will be.

Crush the garlic and rub it well into the meat (you can even make small pores and stuff it into the carcass).
Next, sprinkle the eared pieces with pepper and salt and coat them generously in sour cream.
We place the “workpiece” in the refrigerator for 3 hours, during which time the meat will have time to release its juices.
We take a baking sheet, line it with foil and place our animal on it.
Sprinkle carrot rings on top (you can also cut potatoes into slices, if desired).
The dish is covered with iron foil and goes into the oven. The bunny is baked for an hour at a temperature of 200 degrees.

A rabbit baked in the oven with sour cream will not only amuse your loved ones, but will also become a decoration for the festive table.

The note! It is better to cook this casserole in foil rather than in a sleeve. This will completely remove the aroma and give the meat a tender and crispy crust.

Due to its own calorie content, almost all restaurants purchase rabbit meat and sell it to their customers at unheard-of prices. What is so special that they prepare in such establishments?

Rabbit meat in snow-white wine

This dish is suitable for a romantic evening or a friendly meeting, although the manufacturing process itself requires considerable skill from the cook.

Bunny carcass – 1 pc.
Onion – 100 g.
Carrots – 150 g.
Snow-white semi-sweet wine – 200 ml.
Wine vinegar – 1 tbsp. l.
Granulated sugar – 1 tbsp. l.
Garlic – 1 head.
Thyme, bay leaf and dark pepper, mustard - to taste.
Sweet bell pepper – 60 g.

honey – 30 g;
butter – 80 g;
soy sauce – 30 g.

Finding these ingredients at home is quite difficult, so run to the store before you start cooking. The carcass needs to be soaked before this. The meat is placed in a bowl and water is poured in so as to completely cover the bunny. It is better to change the water every 3-4 hours.

We completely remove the fat from the bunny’s carcass, but do not throw it away (most of it is in the belly of the eared one).
Preparing the marinade:

We cut the onion into pieces of random shape: bars, rings, half rings - it doesn’t matter.
Cut the carrots into small ovals.
Chop the bell pepper into small cubes.
Pour vegetable oil into a frying pan and begin to fry the onions.
Add carrots to the pan and only then bell peppers. Stir everything frequently.
Have some blush appeared on the vegetables? Add peppercorns and a few bay leaves to the marinade.
As soon as the oil gets on the spices, pour wine, vinegar into the pan and throw in a few sprigs of thyme.
The wine will boil: add sugar and salt.
If the tart smell of alcohol has disappeared from the air, it means the alcohol from the wine has evaporated and you need to add 400 g of water to the marinade and wait until everything boils.

The marinade is ready. We place all the contents of our marinade on a baking sheet, not counting the water, and place the bunny carcass on top.
Sprinkle the meat again with salt and pepper, pour the marinade over it and cover with foil.
Place the dish in the oven, preheated to 160 degrees for 40 minutes.
Prepare the sauce:

Finely chop the garlic.
Pour a little vegetable oil into the frying pan and add the bunny fat. We drown it until it turns into a homogeneous mass: we take out the cracklings.
Add garlic to the fat and start frying it.
As the slices have shrunk due to temperature, throw away the garlic; it has already transferred all its characteristics to fat.
Add honey, butter, soy sauce and mustard to the resulting mixture. Stir until everything turns into a homogeneous mass.

The sauce is ready, take the bunny out of the oven, remove the marinade, vegetables and let it cool slightly. During this period of time, it steamed and absorbed all the odors of the marinade.
Once the bunny has cooled down (8-10 minutes), generously coat one side with honey sauce and place in the oven at 210 degrees for 10 minutes (a crust should appear.
We take out the dish, turn the animal over, coat the other side and pour the rest of the sauce over the ears and return to the oven for another 10 minutes.

The rabbit in wine and honey sauce is ready, all that remains is to serve it. This is a personal matter for everyone. You can serve it with vegetables and herbs, baked potatoes, or serve it in its pure form.

How to cook a bunny - frequently asked questions and answers

Roasting a hare is a true art, and therefore almost all cooks and housewives have a number of logical questions that need answers.

The rabbit must be stuffed strictly according to recipes, or some liberties are allowed.

Naturally, the affectionate bunny needs proper cooking, so regarding the temperature conditions of the oven, it is better not to deviate from the temperature conditions of professional chefs; otherwise, you can marinate the meat in any way and with whatever you want.

What can you do to make the meat soft and juicy?

It is necessary to prepare the marinade or sauce correctly. The best option would be Ushastik baked in a sleeve. There he will languish in his juice.

How to properly bake rabbit meat in the oven?

It all depends on the recipe you follow, the main thing is not to let the meat overheat longer than necessary, otherwise it will lose all its taste and gastronomic characteristics.

How to choose the freshest rabbit carcass on the market?

The meat must have a healthy pink color.
Muscles should be elastic and resilient.
The rabbit should not be sticky or dry.
The meat should not be accompanied by odors other than its natural one.

The note! An excellent option is to purchase a live bunny and slaughter it without the help of others. In this case, you will not have to hesitate in the quality of meat.

Now you understand how delicious it is to cook and bake a bunny in the oven, both for a homemade dinner and for a romantic meal.

Baked bunny: top 5 recipes for a gala table

If you've tried a properly baked bunny at least once, you've probably fallen in love with this dish. After all, such meat is not only tasty, but also healthy. Rabbit meat contains compounds that regulate fat metabolism, vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) (C and group B), phosphorus, potassium, and manganese. In addition, this dietary product is also environmentally friendly: the body of this animal rejects chemical additives, in particular, growth catalysts.

Preparing the base for the upcoming culinary masterpiece

In order for the baked bunny to come out as a masterpiece, you need to properly prepare the carcass in advance. This meat has a specific smell, it needs to be soaked properly. The longer this process takes, the more tender the dish will be and the faster it will cook.

Soaking takes 1–6 hours. If the carcass is large, it means the bunny is old. It will take 12 hours to prepare his meat. During soaking, you will need to drain the water a couple of times and replace it with new water.

The process of preparing rabbit meat for baking can be divided into two steps. Half the time (but not less than an hour) you need to keep the carcass in water. Later, the meat should be marinated (with spices, soy sauce, mayonnaise, in wine - depends on the recipe).

When baking a bunny for the first time, do not immediately aim at the carcass. Naturally, it will look beautiful when served, but meat chopped into pieces is easier to cook, and you can get creative with the design of the dish. So choose a recipe and get started!

Rabbit baked in the sleeve

Beginner cooks should start with this method. In the sleeve, the meat is cooked moderately without burning.

In addition to the heat-resistant sleeve, you need to take:

bunny meat - 1.5–2 kg (carcass, portioned pieces);
large carrots - 2 pcs.;
onions - 2 large heads;
mayonnaise - 3 tbsp. l.;
soy sauce - 3 tbsp. l.;
salt and ground pepper - to taste.

Number of servings, production time

Baking will take 40–60 minutes. The meat can marinate from 2 to 12 hours, but in the end you will get 10-12 mouth-watering servings of a delicious dish.

Marinate the bunny in soy sauce and spices and leave for at least 2 hours. It is better to create this at night (that is, in the dark) (at the beginning of the day), so that it can be baked in the morning (for dinner). Be careful with salt - soy sauce is quite salty.
Turn on the oven and preheat it to 180–200 °C. Cut vegetables - carrots into large strips, onions into cubes or half rings.
Mix vegetables with mayonnaise, a small amount of salt and pepper.
Mix vegetables and meat into the sleeve. Tie it up. Place on a baking sheet or in a heat-resistant glass container and place in a preheated oven.
Wait 50–60 minutes. After this time, the baked bunny will be ready. In order for an appetizing crust to form on the meat, you will have to “conjure” a little more. Take out the dish, cut the sleeve, put the rabbit meat in the oven for another 10 minutes (it must be on).

Tender rabbit with sour cream, baked in foil

Baked rabbit meat cooked with sour cream is especially tasty. Select the percentage of fat content of the fermented milk product without the help of others. If you are on a diet, then take low-calorie sour cream. But remember: the fattier it is, the more tender the dish will be.

For baking you will need:

bunny meat - 1 kg;
sour cream - 150–200 ml;
onions - 2 small heads;
carrots - 1 pc.;
garlic - 3 cloves;
olive/vegetable oil - 2-3 tbsp. l.;
salt, pepper, herbs - to taste.

Number of servings, production time

The indicated amount of meat will yield approximately 8–10 servings of rabbit meat baked in sour cream. The manufacturing process will take 4 hours, of which:

15 minutes will be spent on preliminary work;
45 minutes for baking;
3 hours for marinating in sour cream.

Cut the soaked carcass, rub the pieces of meat with vegetable oil, salt, pepper, and chopped garlic.
Add herbs, salt, spices to taste to sour cream, mix. Dip the bunny into the mixture. Mix everything thoroughly. Place in the refrigerator for 3 hours.
Shortly before the start of the baking process, turn on the oven - it should heat up to 220 °C.
Cut the carrots into rings, the onion into half rings. If desired, you can vary the dish with squash, potatoes, and other vegetables.
Cover a baking sheet with foil in several layers (so that the material extends slightly beyond the sides), lay out portions of meat, and vegetables on top. Pour the remaining marinade over everything.
Take sheets of foil. Cover the dish with them. Connect and pinch the edges of the foil.
Place the bunny in the oven for 45 minutes. If you like baked meat with a crust, then 5 minutes before the indicated time, remove the top foil.

Rabbit baked with potatoes and mushrooms

Do you want to get both the main dish and the side dish at once? Bake rabbit meat with potatoes and mushrooms! We guarantee: it will turn out very tasty. Just remember that the rabbit meat should be soaked and marinated beforehand.

bunny meat - 1 kg;
potatoes - 0.5 kg;
champignons - 300 g;
garlic - 3 cloves;
large carrots - 1 pc.;
large onion - 1 pc.;
mayonnaise - 2 tbsp. l.;
salt, a mixture of peppers, other spices - to taste;
vegetable oil.

Number of servings, production time

Without taking into account the time it takes to soak and marinate, the process will take 1.5–2 hours. From them:

60 minutes - baking;
the rest of the time is preliminary work.

The recipe is designed to make 6–8 servings of the dish.

Turn on the oven so that it warms up to 200 °C.
Chop large champignons into 2–4 parts. We do not cut small mushrooms. Marinate the mushrooms in a mixture of crushed garlic and mayonnaise for 20 minutes.
Fry the soaked and marinated hare pieces in vegetable oil until golden brown. Add onion half rings and thin carrot slices there. Fry them until half cooked.
Peel and cut the potatoes into 2–4 pieces.
Place the potatoes on the bottom of the mold (it can be lightly greased with vegetable oil, but not necessarily - there will be enough water). On top - bunny with vegetables, pickled champignons.
Cover the pan with foil. Place in the oven for 1 hour. If you want the baked meat to come out with an appetizing crust, remove the foil 10 minutes before it’s ready.

Mediterranean luxury - oven-baked bunny with pumpkin

This magical Mediterranean dish is easy to prepare. Baked bunny with pumpkin will probably appeal to lovers of dishes with unusual combinations of ingredients.

bunny legs - 10 pcs. (1–1.5 kg);
onions - 3 pcs.;
sweet pumpkin - 0.5 kg;
heavy cream - 200 ml;
olive oil for frying;
salt, pepper, Provençal herbs - to taste.

Number of servings, production time

You will spend 2.5–3 hours cooking and baking 10 servings. With all this, active actions will take very little time.

We wipe the soaked meat, dry it, add salt and place it in a frying pan with olive oil to brown the pieces.
Turn on the oven. It must warm up to 180–200 °C.
Peel the pumpkin and cut into small cubes. Place on the bottom of the mold.
We also cut the onion into small cubes and send it to the pumpkin.
Place pieces of bunny on top of the vegetables, sprinkle herbs, pepper on top, add a little salt, pour cream over everything, cover the pan with foil.
Place in the oven for 1.5 hours. If desired, 10–15 minutes before the end of the baking process, remove the foil so that a crust forms on the meat.

Rabbit in cream with celery, leek and champignons

To ignore this original combination of bunny, vegetables and mushrooms is akin to a crime. Just remember to soak the pieces of meat in water or milk in advance.

bunny (legs) - 1–1.5 kg;
cream - 1 l;
leeks (white part) - 2 pcs.;
celery (stem) - 1 bunch;
champignons - 300 g;
garlic - 2 cloves;
marjoram, oregano, salt, pepper - to taste;
vegetable oil (for frying) - 5 tbsp. l.;
flour - 5 tbsp. l.

Number of servings, production time

In an hour and a half you will receive 8-10 delicious servings of a wonderful dish.

Roll the bunny pieces in flour, fry until golden brown, and place in a saucepan or roasting pan.
Cut vegetables into small pieces, mushrooms into several pieces. Fry and send to rabbit meat.
Pour cream over everything, bring to a boil, turn the heat to low and simmer the dish covered for 30 minutes.
After half an hour, add salt, oregano, pepper, marjoram, and garlic. Simmer for another 15–20 minutes. Lift the lid, inhale the wonderful smell and smile in anticipation of a fabulous feast.