Rabbit with potatoes

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

1. 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 is worth adding a little time for browning the potatoes and the bunny

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

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 ordinary and, I think, no matter what housewife can easily handle it.

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 with a little salt.

Place the bunny pieces on top, pressing lightly into the potatoes. In a separate bowl, mix sour cream, Provençal 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 enough 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 in the oven

The other day my eight-year-old son asked me to cook our signature family dish - chicken with potatoes in the oven. But what kind of chickens are currently in stores and markets is clear to everyone: all hormones and drugs. We try not to consume them at all, because we stick to eating organic products according to our ability. And I remembered that I have a beautiful, large village bunny in the freezer. This is what I used in making this dish. It’s easy to do, preparation takes about 20 minutes, and the oven will do everything else for you. The dish is very tasty and, at the same time, dietary. Bon appetit!

Ingredients for “Rabbit with Potatoes in the Oven”:

• Rabbit (2.5 kg) – 1 pc.
• Potatoes (raw) – 1 kg
• Onion (medium size) - 1 pc.
• Mayonnaise (I use Sloboda) - 3 tbsp. l.
• Salt (to taste)
• Dark pepper (ground, to taste)

Production time: 140 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Rabbit with potatoes in the oven”:

Cut the bunny into portions, cut the potatoes into cubes, place everything on a baking sheet, as shown in the photo. Sprinkle with finely chopped onion. Dilute mayonnaise in 2 glasses of water and pour over the bunny, add salt or pepper if you like.

Place the baking sheet in the oven and bake at 200 degrees for approximately 1.5-2 hours. Add water as it evaporates so that the dish does not come out dry. Sprinkle the finished dish with herbs if desired.

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June 13, 2011 Miss #

June 13, 2011 Lelya Abilshtein # (recipe creator)

June 13, 2011 Lelya Abilshtein # (recipe creator)

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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 a little 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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• 10 recipes for pork with potatoes in the oven that no matter what kind of housewife will appreciate

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.

Use a blender to blend the lemon juice, 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.