Tender and juicy baked rabbit

Kitchen appliances and utensils:

• cutting board;
• sharp large knife for cutting meat;
• a deep bowl or pan for soaking;
• pan;
• stirring paddle;
• bowl for marinade;
• paper towels;
• sleeve for baking;
• foil;
• baking sheet.

Ingredients

Step cooking

1. Good to my rabbit carcass. Delete the insides. If there is fat, leave it: during baking, it will melt and give the meat softness.
   
2. With a sharp knife, cut the rabbit into portioned pieces of a size convenient to you.
   
3. Put the chopped pieces in a bowl or pan, fill with cold water and leave for 1-1.5 hours. The soaking step is needed so that all unnecessary blood comes out. If the water turns too red, after half an hour it can be changed.
   
4. 2 onions, cut into large half rings, divide them and put on a plate.
   
5. We clean one garlic head, disassemble into slices. We chop each slice into rather large pieces. We do not mix garlic and onions, leave on separate plates.
   
6. Pour 300 g of vegetable oil into the pan and warm it well.
   
7. Add the onion half rings to the heated oil, quickly pass over medium heat, stirring constantly. In order for the onion to soften and give its flavor to the oil, it takes literally 1-2 minutes.
   
8. Add chopped garlic and 2-3 leaves of laurel. Lightly add and pepper this whole fragrant composition. Keep everything on fire for another 2 minutes and add a teaspoon of dried rosemary. If there are fresh rosemary leaves, then 2-3 branches are cut.
   
9. Leave the mixture to stand for 15-20 minutes in a turned off pan, and then transfer everything to a plate or bowl until completely cooled.
   
10. We take out a pre-soaked rabbit, wash it well again, carefully dry each piece with paper towels.
    
11. Rub all the pieces with salt, put in a deep bowl.
    
12. Pour chopped rabbit meat with the cooled onion-garlic marinade and just carefully mix the marinade with meat with your hands for 5-8 minutes.
    
13. Carefully lay the meat in a culinary sleeve and send it to a cold place for 6-10 hours for marinating. It is most convenient to put the sleeve in the refrigerator for the whole night.
    
14. We put the pickled rabbit in the sleeve on a baking sheet lined with foil and put it in the oven, heated to 200 degrees.
    
15. While the rabbit is baking, take out 60 g of butter, cut into small cubes and leave to soften at room temperature. After an hour, take out our dish from the oven, carefully cut the sleeve on top, place the pieces of butter on the rabbit and put it back into the oven for 10-15 minutes to brown.
    
16. Serve the rabbit hot, sprinkled with herbs, and boiled potatoes can be served as a side dish.
    

Video recipe

See how simple and mouth-watering the process of creating a culinary masterpiece on video looks.

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