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

Rabbit in a sleeve with spicy herbs

For this dish, it is important not to spare spices - it is they that create the richness of the taste of rabbit meat baked in the sleeve. Also, the recipe involves stuffing the rabbit with pieces of bacon, which guarantees the juiciness of the finished dish.

Ingredients:

• 1 kg of rabbit meat.
• 1 liter of water.
• Allspice and black peas - ¼ tsp each.
• Cloves and bay leaves - 3 pcs.
• Nutmeg and oregano - 1 tsp each
• Vinegar - 50 ml.
• Bulb onion - 1pc.
• Garlic - half a head.
• Salt and sugar.
• Carrot and celery stalk.
• 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.
• Dill sprigs.
• A clove of garlic.
• Ground black pepper.

Cooking process:

1. Prepare a spicy marinade: pour peppercorns, clove buds into the water, put bay leaves and nutmeg, oregano, add 2 tsp. sugar and 3 tsp. salt. Heat the marinade and then let it stand for a while.
2. Wash the rabbit carcass thoroughly, cut into pieces. Add chopped onion rings and crushed garlic to it.
3. Add 50 ml of vinegar to the marinade - now it is ready.
4. Pour marinade into a container with a rabbit so that it covers the meat completely, cover the dishes with cling film or place in a large bag and put in a cold place for several hours. The meat should be marinated for a long time (up to 5 hours), only in this case it will acquire the necessary taste.
5. Make cuts in the marinated meat and put pieces of bacon in them.
6. Tie the branches of odorous herbs with a thread so that after cooking the meat they can be easily removed from the sleeve.
7. Peel the carrots and celery and turn them into sticks.
8. Put the meat from the marinade into the sleeve, a bunch of herbs on top, chopped carrots and celery. Tie the ends and place the bunny dish in the oven. Bake for 1.5 hours at 180 degrees.
9. Prepare the sauce by frying the flour and mixing it with sour cream in a skillet. You can dilute the sauce with the marinade in which the rabbit was soaked, or with water. Add garlic, chop it, as well as pepper and dill.
10. Serve the finished dish with sour cream sauce.

Rabbit in a sleeve with vegetables

This recipe rabbit is cooked with potatoes, onions and carrots. In fact, it turns out a dish that resembles a stew. Sleeve baked rabbit meat with vegetables is a complete dish for a hearty dinner.

Ingredients:

• Rabbit carcass.
• 1 kg of potatoes.
• 1 pc. onions and carrots.
• 1 lemon.
• 4 tbsp. l. vegetable oil.
• Salt and spices to taste.

Cooking process:

1. First, cut the rabbit carcass into pieces and soak for 2 hours in cold water. During this time, the water needs to be changed once.
2. After the water has been drained, put the onion cut into rings into a container with meat.
3. Pour in the right amount of salt and pepper, add bay leaf.
4. In a cup, mix 3 tbsp. l. water with the juice of one lemon and pour the rabbit meat with this liquid. Stir the marinade with the meat. To marinate, leave it for 2-3 hours.
5. Vegetables - carrots and potatoes - peel. Cut the carrots into slices, and the potatoes into large slices.
6. When the time for marinating meat is over, mix it with chopped vegetables, pour in a few tablespoons of vegetable oil and mix everything.
7. Put all the ingredients in a sleeve and, tying the ends, send to the mold, and then to the oven. Bake rabbit meat with vegetables for an hour at 180 degrees. Then take out the form, cut the sleeve and bake the open dish for another 10 minutes, so that it is browned.

Festive rabbit with prunes in the sleeve

Rabbit meat can be prepared as a beautiful roll for a truly festive dish. For the filling of the roll, a mass based on prunes and pine nuts is used, and the roll can be served with garlic sauce.

Ingredients:

• 600 g rabbit meat (for example, 2 large rabbit thighs).
• 100 g of prunes.
• 40 g of pine nuts.
• 200 g of cheese.
• 6 cloves of garlic.
• Fresh mint and parsley.
• Salt and pepper to taste.
• 3 tbsp. l. vegetable oil.

Cooking process:

1. 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.
2. Marinate the meat in salt, pepper and vegetable oil, putting it in the refrigerator for an hour.
3. Prepare the filling of the roll. Soak prunes in warm water for 15 minutes, then drain and put in a blender.Add pine nuts, mint and parsley leaves, peeled garlic cloves to it. Grind everything together into a gruel.
4. Grate cheese on a fine grater and add to nuts and prunes, mix everything.
5. Spread the pickled rabbit 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.
6. Place the roll in the sleeve and place in a convenient form or on a baking sheet. Add some water to the mold, and pierce the top of the sleeve in several places with a toothpick or needle. Put the rabbit roll in the oven and bake at 180 degrees for about an hour.

Serve fragrant rabbit roll with potatoes or rice and garlic sauce.

Rabbit in a sleeve with mushrooms

Rabbit meat goes well with mushrooms, especially champignons. In this recipe, the taste of rabbit meat is further enriched with sour cream-mustard sauce.

Ingredients:

• 1 kg of rabbit meat.
• 300 g of 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 of water.
• Salt and pepper to taste.

Cooking process:

1. Cut the rabbit carcass into portions, wash and wipe dry.
2. Mix sour cream with granulated mustard in a container, pepper, add salt and finely chopped garlic. Stir everything.
3. Smear pieces of rabbit meat with sour cream-mustard sauce and marinate in it for about an hour.
4. Prepare mushrooms, potatoes and onions for baking. Cut the champignons into plates, cut the onions into rings, and cut the potatoes into rather large slices.
5. Mix the meat marinated in the sauce with vegetables and mushrooms, you can add your favorite spices. Pour 100 ml of water into this mass, mix everything and send it to the baking sleeve.
6. Put the workpiece into the mold in the sleeve, make small holes in its upper part for steam to escape and bake in an oven preheated to 180 degrees for a little over an hour.
7. After turning off the oven, hold the finished rabbit meat with mushrooms in the sleeve for another 15 minutes, then put it on a dish and serve.