The rabbit recipe in the oven scares less experienced cooks, but it’s much simpler than it seems. Here’s how to prepare this second roast dish!
Today we try our hand at a tasty and easy-to-prepare second course: baked rabbit. Here is the step-by-step recipe, which will show you how to cook rabbit it’s not that difficult as it seems. First of all, we will not start from an internal rabbit but from already cut breasts and thighs. Then, for keep it soft we will add broth and wine: you will see, it will be succulent!
The ingredients necessary for the recipe of the rabbit in the oven are also simple and commonly used, so as not to discourage anyone: in addition to the carneyou will need vegetable broth, white cooking wine, herbs such as rosemary, bay leaf, thyme, white onion, garlic and salt, pepper and oil.
Although there is a lot of confusion around, this is the recipe for roast rabbit, cooking method involving the use of a direct heat source (such as a fire, spit or oven).
How to cook rabbit in the soft oven
Start by finely chopping the rosemary, the peeled garlic clove and the bay leaf; put them on the fire in a large saucepan with some olive oil. Leave flavor for 2-3 minutes low flame.
In the meantime, peel the onion and cut it into thin slices: season them with thyme, drizzle with a drizzle of oil and transfer everything into the pot, without ever turning off the heat.
Add the rabbit pieces and done brown on both sides for 3-4 minutes; season with salt and pepper and blend with the white wine.
Let the alcohol evaporate and add a ladleful of broth before lowering the heat and cooking for another 5-6 minutes.
At this point, on the bottom of a baking dish lined with parchment paper, distribute the pieces of rabbit that you have browned in a pan.
Add the rest of the broth and bake in a preheated oven 200°C for 40 minutes circa.
Let it brown and…enjoy your meal! If you want you can also try other recipes with simple rabbit.
Baked rabbit with potatoes: the recipe and some advice
It is very common to serve your rabbit baked with potatoes. For a perfect single dish, I recommend adding to the ingredients approx 800 g of potatoes to be cut into cubes and cook them in the same bowl as the meat. Or, you can prepare your baked potatoes separately.
Instead of Mediterranean aromas that we have chosen (rosemary, bay leaf and thyme) you can also choose more particular flavors such as coriander: it all depends on your tastes.
Keep it in the fridge for one day inside an airtight container. Preservation is therefore possible, but strongly discouraged: the next day the consistency of the meat will no longer be the same.
Sign up for the Primo Chef newsletter to find out about new recipes, advice and news. Before anyone else.