Baked Rabbit
I have often made rabbit in the oven, especially when I wanted to cook something different but without any hassle. When you have all the ingredients at hand, things go quite quickly. The most important thing is how you portion the rabbit and not to forget to adjust the garlic to your taste.
Quick Info
Total time: approximately 2 hours
Preparation time: depends on how quickly you portion the rabbit, but around 30 minutes
Oven cooking time: 1 hour – 1 hour and 15 minutes (depending on the oven and how big the rabbit is)
Servings: 4-6, depending on how large the portions are
Difficulty: medium
Recipe type: oven-roasted rabbit, suitable for lunch or a weekend meal
Ingredients
For the rabbit:
- 1 rabbit, portioned
- 5 tablespoons olive oil
- garlic (to taste)
- dried parsley
- basil
- tarragon
- thyme
- salt
- ground pepper
- 2 bay leaves
- whole pepper
- 250 ml rosé wine
- 250 ml broth
- 4 carrots
- 1 onion
For the sauce:
- 2 tablespoons olive oil
- garlic
- 300 ml broth
- salt
- pepper
- basil
Preparation method
1. Portion the rabbit if it is not already done. I prefer to remove excess fat if necessary.
2. In a large baking dish, arrange the rabbit pieces. Pour the olive oil (the 5 tablespoons) over them, then add salt, ground pepper, dried parsley, basil, tarragon, thyme, and the bay leaves.
3. Sprinkle whole pepper to taste. I use about a teaspoon, but everyone decides how spicy they want it.
4. Clean and slice the carrots into rounds and the onion into slices or julienne. Place them in the dish among the pieces of meat.
5. Add the garlic. You can crush it or leave it whole if you want a milder flavor. The amount depends on taste – I put in a few good cloves.
6. Pour the rosé wine and the broth (250 ml) all over the dish, covering the vegetables slightly.
7. Cover the dish with aluminum foil or a lid and place it in the preheated oven at 180°C for 45-50 minutes.
8. Meanwhile, prepare the sauce: heat the 2 tablespoons of olive oil in a pan, add the garlic (crushed or finely chopped), then add the broth (300 ml). Sprinkle salt, pepper, and dried basil to taste. Let the sauce simmer on low heat for 8-10 minutes, stirring occasionally.
9. After 45-50 minutes, take the dish out of the oven and pour the prepared tomato sauce over the meat.
10. Put the dish back in the oven and continue baking without a lid for another 20-30 minutes, so the sauce thickens and the meat browns.
11. Check after 1 hour and 15 minutes – if a fork goes easily into the meat and the sauce is reduced, you can take the dish out. If not, leave it a little longer.
12. Let the meat rest for 10 minutes before serving.
Why I make the recipe often
I like it because I can use the whole rabbit and portion it as needed. The ingredients are simple and I usually have them at home. It keeps well in the fridge and I can make portions for several days.
Tips and variations
Tips
- It is important not to dry out the meat – if it seems too dry, add a little water or broth halfway through the baking time.
- For a thicker sauce, leave the dish uncovered for a few minutes at the end.
- If you use a home-raised rabbit, keep in mind it may be a bit tougher than farm-raised ones. You can extend the cooking time.
Substitutions
- If you don't have rosé wine, you can use dry white wine.
- The broth can be replaced with more concentrated tomato juice.
- Olive oil can be replaced with sunflower oil, but the taste will be slightly different.
Variations
- You can add other vegetables, like bell peppers or celery, if you want more texture.
- The spices can be adjusted – if you don’t like tarragon, you can skip it.
- The sauce can also be made with more garlic for a stronger flavor.
Serving ideas
- It goes well with mashed potatoes, baked potatoes, or plain rice.
- A green salad or pickles on the side work well.
Frequently asked questions
1. Do I need to marinate the rabbit beforehand?
It is not necessary for this recipe. The spices and wine in the dish are enough for tenderness and flavor.
2. Can I use frozen rabbit?
Yes, but it needs to be completely thawed beforehand and well dried off.
3. What kind of wine works best?
Rosé wine adds a pleasant note, but a dry white wine also works well.
4. If I don’t have basil, can I use another herb?
You can use oregano or even a little rosemary, but don’t overdo it so as not to overpower the meat flavor.
Nutritional values
Estimated for one serving (out of 6 servings):
Calories: approximately 320 kcal
Protein: 30 g
Fats: 10-12 g (depending on how much oil remains in the sauce)
Carbohydrates: 12-15 g (mainly from carrots and broth)
Values vary depending on how much meat you get per serving and how much sauce you actually consume.
Storage and reheating
The dish keeps well in the fridge, in a closed container, for up to 3 days. I reheat it in the oven or on the stovetop, with a little water if the sauce has thickened too much. I do not recommend freezing it, as the meat becomes drier upon thawing.
Ingredients: a rabbit 5 tablespoons olive oil garlic (to taste) dried parsley basil tarragon thyme salt pepper 2 bay leaves peppercorns 250 ml rosé wine 250 ml broth 4 carrots 1 onion THE SAUCE: 2 tablespoons olive oil garlic 300 ml broth salt pepper basil
