If you got a rabbit and do not know how to make it tasty and not spoil, then this post will definitely be useful to you.
Everyone is always faced with the fact that no matter how you cook this product, the rabbit remains dry. And sometimes it is even tough.
The rabbit becomes soft after prolonged stewing or baking in liquid.
But this does not mean at all that rabbit meat cannot be cooked without liquid or sauce.
What you need to do to make the rabbit juicy in the oven:
First, soaking. If there is any doubt about the age of the eared, it is better to soak it in milk for at least 6 hours. Then dry on napkins and marinate.
Secondly, the marinade. It is believed that the rabbit does not need any marinades; it already has a rather specific taste and smell. But, believe me, pickling in lemon juice will turn any rabbit meat into the most delicate delicacy.
The acidic environment softens the meat fibers.
The older the rabbit, the longer it needs to be pickled.
When preparing young rabbit meat, vinegar and lemon are used only for taste, so long-term pickling is not necessary here.
Thirdly, the use of fatty ingredients will help make the rabbit a delicate miracle. Sour cream, cream and lard keep the rabbit meat from drying out. It is necessary to take and pour these fat contents according to taste and desire - not necessary, but desirable.
Rabbit Marinades
garlic + sour cream + dill + melted butter + salt / pepper
garlic + soy sauce + Dijon mustard + vegetable oil + honey
onion + mayonnaise + ground paprika + salt / pepper
broth or cream _ + table mustard + lemon juice and zest + salt
lemon juice + spices and herbs + vegetable or butter
Important! The rabbit does not need to be marinated for too long. Young rabbit meat is enough for 30 minutes. In general, a rabbit is marinated for no more than 12 hours. Otherwise, the opposite may happen and the rabbit will be tough.
How much to bake and how
It is advisable to use a sleeve or baking bag for baking the rabbit. They keep all the meat juices inside and due to the steam in the bag, the rabbit meat will remain juicy.
Bake a rabbit weighing 1.5-2 kg for about 50-60 minutes at a temperature of 190-200 degrees.
Then cut the top of the bag and leave the eared one in the oven for another 5-10 minutes.
Done!
Bon Appetit!
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