Rabbit with potatoes in the oven

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.

93 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

Now I would like to show you another very tasty option for making a bunny with potatoes, now in the oven. I bought a bunny carcass, but it was a lot to cook for the first time, so I left the second part for this recipe. The dish turns out to be very satisfying, looks appetizing, and it can be prepared not only on weekdays, but also for a special occasion. The process of making a bunny with potatoes in the oven is a common one and, I think, no matter what housewife can do it easily.

We will prepare all the necessary products from the list.

Rub the bunny parts with salt and meat seasoning, add pepper. Set aside. Peel the carrots and cut them into large cubes.

Cut the potatoes into medium slices.

Grease a baking dish with vegetable oil, place potatoes and carrots in it, sprinkle lightly with salt.

Place the bunny pieces on top, slightly pressing them into the potatoes. In a separate bowl, mix sour cream, Provencal herbs, a little salt and pepper. Squeeze the garlic and add water.

Pour the acquired consistency over the top of the dish. If there is not a lot of water, you can add a little into the mold. Water must be 2/3 of the volume. After this, cover the form with foil.

Preheat the oven to 180 degrees and bake the potatoes and bunny for 40 minutes, then remove the foil and bake the bunny and potatoes in the oven for another 50-60 minutes, until the meat is browned. You can twist the bunny pieces during the process. We check the readiness of the potatoes; they should simply be pierced with a fork.

We serve the finished dish to the table, and then distribute it into portions.

Rabbit with potatoes

Well-cooked tender, incredibly tasty, dietary rabbit meat combined with fried potatoes is a beautiful option for a gala dinner. Now I cooked the bunny in the oven in pieces. Rabbit with potatoes in a light wine marinade and baked in the oven.

Bunny meat is very low in calories, and is often recommended as a substitute for pork. The highest content of vitamins C and B, many trace elements and minerals. Bunny meat contains quite a lot of sodium.

There are a huge number of recipes for making bunny. Usually the bunny is cut into portions before cooking. In general, there are quite a few recipes for making a full bunny. The bunny is boiled and baked, fried and even smoked. And it always turns out delicious. The best way to cook the bunny is mixed with vegetable side dishes, mashed or fried potatoes, and also with boiled rice.

To my taste, the virtually perfect method for making bunny meat is the recipe for bunny with rosemary and bunny in wine. Every recipe has something that makes the taste of the dish inimitable.

A side dish of fried potatoes or baked potatoes goes perfectly with the baked bunny. Usually potatoes, or as they usually say - potatoes, everyone fries them in their own way. As one friend says, they are potatoes in Africa, too. Cutting out potatoes for frying is different for everyone. For example, I like it when potatoes are cut into large strips and little vegetable oil is used when frying. And be sure to add finely chopped onion at the end of frying.

Usually for frying we cut the potatoes, salt and pepper. And we almost always add a pinch of finely ground dry savory (not thyme). This way the potatoes come out fragrant.

Cooking a bunny is an easy process. You need to purchase rabbit tenderloin from the store, those parts of the carcass that you like. Sold separately: legs, carcass cut across the spine. The weight of the portioned pieces is 200-250 g, which is completely enough for one serving, taking into account that there will be the same amount of fried potatoes. You can also eat potatoes with rosemary.

Without taking into account marinating the meat and waiting for it to cook in the oven, the time required is practically no more than 10 minutes. The recipe is not difficult, just repeatable.

Ingredients for bunny with potatoes

Bunny thigh (220-250 g) 2 pcs
Rosemary (greenish) 2-3 sprigs
Snow-white dry wine 1 glass
Vegetable oil 1/3 cup
Garlic 1-2 cloves
Potatoes 0.5 kg
Salt, savory, dark pepper Spices

How to cook bunny with potatoes

To this day, I’m not sure whether it’s necessary to soak the bunny in acidified water. They constantly talk about some kind of smell. The smell of a feral hare is really eliminated only with acidified water. Domestic rabbit meat has absolutely no flavor. In general, for our recipe we will first marinate the bunny in a light wine marinade.

Rabbit and rosemary

Marinate bunny pieces in wine

Season the chopped potatoes with salt and pepper to taste, add a pinch of dry fragrant herbs

Place potatoes on the bottom of a clay or glass baking dish. Place bunny pieces on top of potatoes

If the potatoes are baked, then the bunny pieces are guaranteed to be ready. It’s worth adding a little time to brown the potatoes and the bunny

Place a piece of baked bunny in the center, and place a side dish of baked potatoes around

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.

Rate the taste 🥘

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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.

Try it 👌

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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.

Prepare 🎣

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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.

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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.

Help yourself 💡

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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, cover it again with foil for a short time.

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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 the sleeve

Bunny meat is healthy and tasty, but capricious. How not to dry it out or overcook it, how to cook it soft and juicy? The best option is to bake the bunny in the oven in a sleeve. Slowly languishing in a special steam bath, the bunny will be saturated with its meat juices and absorb all the smells of spices. And to make it more practical, let’s cook the bunny together with potatoes - right away with a side dish.

Ingredients

bunny – 1.5 kg
salt – 2 tsp.
a mixture of ground peppers - 2-3 chips.
rosemary – 1 sprig
ground coriander – 0.5 tsp.
vegetable oil – 2 tbsp. l.
garlic - 2 teeth.
onions – 1 pc.
potatoes – 4 pcs.

Manufacturing

I washed the bunny and soaked it in cool water. I recommend not saving time on soaking - spend at least 3 hours on it. Then she cut off the internal fat, but not all of it, but only the largest pieces. On the one hand, fat adds juiciness to the dish, on the other hand, it does not smell very pleasant when baked in a closed shell, in this case, in a sleeve (similar to lamb fat, which constantly needs to be rendered). Therefore, I cut off only large internal pieces of fat, and in order to completely remove any extraneous odors, I added garlic and rosemary to the list of ingredients.

I cut the cooked rabbit meat into huge portions for ease of serving. If you have a small carcass, you can bake the bunny completely. I came across a large representative of the hare family, so I used half the carcass (weight 1.5 kg). Keep in mind that the sleeve does not fit a very large size of meat, so it is better to take either a small bunny or divide it into several servings, leaving, for example, the rib part for soup.

I salted and peppered the pieces of meat and added a couple of tablespoons of vegetable oil. Firstly, it will better reveal the smell of spices and create its own kind of marinade for the bunny. And secondly, the oil will give juiciness when baking, the tender meat will not dry out or burn.

I added garlic, crushed with the flat side of a knife, also ground coriander and a little dried rosemary for flavor (it is better to use rosemary, not necessarily fresh or dried, but if you couldn’t find it, you can replace it with half a bay leaf). Covered the bowl with cling film and left the bunny to marinate for 1 hour. If there is no cling film, you can immediately pack the bunny in a sleeve, where it will marinate perfectly.

To save time on making the side dish, I baked the bunny in a sleeve along with potatoes. To do this, I peeled and coarsely chopped an onion and several potato tubers, and lightly salted them. If you want to cook only meat, without side dishes, then skip this step.

I put the bunny in a baking sleeve and sent the potatoes and onions there too. I poured the meat juice that formed during marinating over everything. She mixed it, shaking the bag in the air (carefully, because the edges of the bunny seeds are very sharp and can tear the bag!). I tied the sleeve and placed it in a mold so that the pieces of meat would simmer in their own juices during baking. You can use a narrow, small baking tray with high sides or a frying pan.

Placed the pan in a cool oven. I turned it on to warm up to 200 degrees, after 10 minutes I lowered the temperature to 160 degrees. Thus, when baking, the temperature will not reach very high temperatures inside the carcass; the bunny will languish very slowly in its juice, which means it will not dry out and remains soft and affectionate. The cooking time is 2 hours; in the middle, once I carefully turned the bag over to the other side so that the bunny was baked as sparingly as possible. 10 minutes before it was ready, I carefully, so as not to burn myself, cut the bag and lightly browned the meat at the highest temperature - 200-220 degrees.

As a result, the meat came out very fragrant, soft and tender, completely non-greasy, in a natural meat broth. The potatoes also had time to cook and at the same time retained their shape perfectly due to the large tenderloin. I hope that your whole family will like the recipe for a bunny in the oven with potatoes and will become your favorite!