Baked rabbit with potatoes in garlic sauce: a detailed recipe with photos for newcomers to the kitchen

Want to surprise your guests with a restaurant dish, but don't know how to cook? Then follow our instructions and you will not need impeccable mastery of high culinary art. Within a few hours, a juicy fragrant rabbit with a side dish of baked potatoes will appear on your table. So, let's begin!

Preparation

Before cooking, the rabbit carcass must be soaked for an hour and a half in a weak saline solution. Proportions: dilute 1 teaspoon of ordinary table salt for 1 liter of water. Do not use iodized salt in cooking, as well as salts with various additives - they will ruin the dish.

Soaking is necessary to rid the rabbit of a specific odor. And also the saline solution will help to soften the meat so that it becomes more tender. An important point: before this procedure, remove giblets (liver, kidneys, heart) from the rabbit, as well as all internal fat. These ingredients can give the meat an unpleasant taste.

Rabbit sauce

To make garlic sauce you will need:

• sour cream with a fat content of 10% - 170 grams;
• garlic - 4-6 cloves;
• adjika - 1 teaspoon;
• ground black pepper - ½ teaspoon;
• sweet ground paprika - ½ teaspoon;
• salt - 1 teaspoon.

Squeeze the garlic into sour cream, also add adjika, paprika, pepper and salt there. Stir until smooth.

Pat the rabbit dry after soaking. Next, carefully spread the carcass with cooked garlic sauce and put it in a cold place for two hours.

Potato sauce

Not all of the sauce has been used up for the rabbit - about a hundred grams should remain. This dressing should be used to cook potatoes. But it makes no sense to make meat and side dishes in one flavor, give the potatoes a different flavor.

To do this, add a teaspoon of dry dill, a tablespoon of soy sauce and the same amount of olive oil to the remaining sauce. Stir all this until smooth and brush over the peeled, medium-sized potatoes. Unlike meat, potatoes do not need to be steeped in a sauce. Carry out this procedure just before sending the food to the oven.

Cooking

When the rabbit is infused, place it in the baking sleeve. Punch 6-8 holes in the sleeve with a wooden skewer. This is necessary so that excess moisture comes out, and the meat turns out to be baked, and not boiled. Place the potatoes in the sleeve and also make several holes for the steam to escape.

Preheat the oven to 190 degrees. Place the rabbit and potatoes on a baking sheet and bake for 1 hour and 15 minutes. If the rabbit is large, over 2.5 kilograms, then the baking time in the sleeve will be 1 hour 40 minutes. For a large rabbit, do not cut the potatoes into pieces - bake them whole.

While the dish is in the oven, prepare the mixture to golden brown the meat. This will require a teaspoon of honey and two tablespoons of soy sauce. To help the honey dissolve in the sauce, put the mixture in the microwave for 10 seconds.

The final touch

After the specified time has elapsed, remove the baking sheet from the oven and cut the sleeves. Brush the rabbit meat with a mixture of honey and soy sauce. It is more convenient to do this with a silicone brush.

Then put the dish back in the oven for 7-10 minutes at 200 degrees. If the oven has a convection function (blowing hot air), turn it on. Convection will quickly turn the meat into a golden crust.

After 7-10 minutes, remove the baking sheet, lay out the potatoes, turn the rabbit over, spread the mixture and put in the oven for another 7-10 minutes. At the end of this time, the dish is ready and can be served.

How to submit

The rabbit is best served on a wooden cutting board, garnished with thin pineapple wedges, orange slices, and pomegranate slices. Put some sliced ​​lemon on the hot meat - this will add an elegant sourness to the dish.

The original feature of this serving is that guests will enjoy not only the taste of your dish, but also the aesthetic component. And also on a cutting board it will be more convenient to cut the meat into portions. Serve the potatoes on a separate platter. Garnish with lettuce, leeks and olives.

Rabbit secret

Many people do not want to get involved with cooking rabbit meat, assuming that it is a difficult product in culinary terms. But this is not the case. Treat your rabbit like a chicken. Pretty much all recipes that work for chicken will work for a rabbit too. If you are making chicken cutlets, make them with rabbit; love chicken roast - swap chicken for rabbit meat.

The only condition: pre-soak the rabbit meat to get rid of the specific smell of the meat. And don't be intimidated by this smell. This is not to say that he is bad or disgusting - he is just unusual.

And further. Don't confuse a rabbit with a hare. Although these are distant relatives, the meat of the hare is completely different. The hare is game, its meat is red as beef. Recipes for making rabbit meat are not suitable for hare.

How do you cook a rabbit? Write in the comments!

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