Different kind of rabbit in the oven

Oven Rabbit with Oriental Couscous

Preparation time: 30 minutes
Marinating time: 12 hours
Baking time: 50 minutes
Total time: 13 hours and 20 minutes
Number of servings: 4

Here is a delicious and unique oven rabbit recipe, perfect for family dinners or special occasions. This recipe not only brings a savory taste but also a story behind it, with deep roots in the culinary traditions of many cultures that have valued rabbit meat for its delicacy. Preparing an oven rabbit may seem daunting, but with this detailed recipe, you will achieve a dish worthy of a restaurant!

Ingredients

For the marinade:
- 500 ml red wine
- 1 onion
- 1 head of garlic
- 1 star anise
- 5 cloves
- 5 green cardamom pods
- 5 juniper berries
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Juice of one mandarin
- Zest of one orange
- Salt, to taste
- Olive oil
- 2 bay leaves

After marinating:
- 1 domestic rabbit (approximately 1.3 kg)
- 200 g pearl onions
- 200 g baby carrots
- 1 leek
- 1 head of garlic
- 500 ml red wine
- 150 g bacon
- Salt, pepper, to taste
- 1 teaspoon smoked paprika
- Thyme

For the couscous:
- 750 g couscous
- 100 g dried apricots
- 100 g raisins
- 100 g pomegranate seeds
- 100 g hazelnuts
- Pomegranate reduction
- Chili threads
- Fresh mint
- Olive oil

Marinade preparation

1. Preparing the marinade:
- In a large bowl, combine the red wine, diced onion, halved head of garlic, star anise, cloves, cardamom, juniper, coriander, pepper, smoked paprika, mandarin juice, and orange zest.
- Add salt and olive oil, mixing well to achieve a flavorful marinade.

2. Marinating the rabbit:
- Portion the rabbit and add it to the prepared marinade, ensuring it is completely covered. Leave it in the refrigerator overnight to allow the flavors to penetrate the meat.

Dish preparation

1. Preparing the rabbit:
- The next day, remove the rabbit from the marinade, rinse it well under cold water, and dry it with paper towels. This step is essential to remove excess salt and concentrated flavor.

2. Frying the bacon:
- Cut the bacon into thin strips and fry it in a pan with very little oil until crispy. Add a bit of smoked paprika for an even more intense flavor. Once the bacon is ready, remove it and set it aside.

3. Frying the rabbit:
- In the same pan, fry the rabbit pieces in a splash of oil until golden. This step adds a crispy texture and delicious flavor to the dish.

4. Sautéing the vegetables:
- In another pan, add a mix of butter and oil, then the pearl onions and baby carrots. Sauté for a few minutes, then add the sliced leek. Stir until the vegetables become soft.

5. Assembling the dish:
- In a baking dish, add the sautéed vegetables, halved head of garlic, rabbit pieces, fried bacon, and spices. Pour in the red wine and, if necessary, add water or vegetable broth to cover the ingredients.

6. Baking:
- Preheat the oven to 180 degrees Celsius. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and leave the dish in the oven for another 20 minutes to brown nicely.

Couscous preparation

1. Boiling the couscous:
- In a pot, bring salted water to a boil. Add the couscous and cook according to the package instructions (about 6 minutes). Once ready, remove from heat and let it cool.

2. Preparing the couscous ingredients:
- Soak the apricots and raisins in warm water (or cognac for a more interesting version). Cut the apricots into thin strips. Toast the hazelnuts in a dry pan until golden.

3. Assembling the couscous:
- In a large bowl, combine the couscous with the apricots, raisins, toasted hazelnuts, pomegranate seeds, finely chopped mint, a bit of salt, and pepper. Add olive oil and pomegranate reduction and mix well.

Serving

1. Preparing the dressing:
- From the dish where the rabbit was baked, take some of the vegetables and mash them to obtain a delicious dressing. If needed, add a bit of red wine to adjust the taste.

2. Final assembly:
- Arrange the couscous on plates, add pieces of rabbit and vegetables, drizzle with the obtained dressing, and garnish with chili flakes and pomegranate reduction.

Useful tip

For a personal touch, you can add a splash of freshly squeezed lemon juice to the couscous to give it a pleasant acidity and balance the rich flavors of the rabbit. Also, serving it alongside a well-chosen red wine will perfectly complement this dish.

Calories and nutritional benefits

A serving of this dish contains approximately 600-700 calories, depending on the amount of oil and bacon used. Rabbit is an excellent source of lean protein and contains B vitamins, which are essential for energy metabolism. Couscous adds complex carbohydrates and fiber, while fresh vegetables complete the nutrient intake.

Frequently asked questions

1. Can I use frozen rabbit meat?
- Yes, make sure to fully thaw it before marinating.

2. What other vegetables can I add to the dish?
- You can add carrots, celery, or even zucchini, depending on your preferences.

3. How can I store leftovers?
- Rabbit leftovers can be stored in the refrigerator in airtight containers for 3-4 days. Reheat gently in the oven to maintain juiciness.

4. Where can I find fresh rabbit?
- You can find it at local butchers or in farm product stores.

With this oven rabbit recipe, you will bring a touch of magic to your table, enjoying a dish rich in flavors and tradition. Bon appétit!

 Ingredients: For the marinade: 0.500 L red wine, 1 onion, 1 head of garlic, 1 star anise, 5 cloves, 5 green cardamom pods, 5 juniper berries, 1 teaspoon coriander seeds, 1 teaspoon peppercorns, 1 teaspoon smoked paprika, juice of 1 mandarin, orange peel, salt, olive oil, 2 bay leaves. After marinating: 1 domestic rabbit (1.300 kg), 200 g of spring onions, 200 g of baby carrots, 1 leek, 1 head of garlic, 0.5 L red wine, 150 g of bacon, salt, pepper, 1 teaspoon smoked paprika, thyme. Ingredients for couscous: 0.750 g couscous, 100 g dried apricots, 100 g raisins, 100 g pomegranate seeds, 100 g hazelnuts, pomegranate reduction, chili threads, mint, olive oil.

 Tags:  rabbit in the oven