Which marinade to choose for rabbit? The best marinade recipe for stewing, smoking or baking rabbit

15 minutes

123 kcal

5/5 (1)

Rabbit is an important product in dietary and baby food, since its meat does not contain cholesterol. But in order for it to turn out tasty, aromatic and, most importantly, soft, you need to choose and prepare the right marinade.

If you simply fry or stew rabbit meat, it can become tough and sometimes completely unsuitable for consumption. Therefore, I advise you to familiarize yourself with my favorite marinade recipe for rabbit. I am sure you will like it and will become a highlight in your culinary “arsenal”.

Classics of the genre

The simplest recipe is rabbit meat in sour cream.

Ingredients:

• rabbit (butchered carcass);
• medium sized onion;
• 3 – 4 cloves of garlic;
• half a glass of sour cream;
• one carrot;
• lemon;
• 2 tablespoons olive oil;
• salt, pepper, parsley.

Preparation:

We start by washing the carcass, cutting off the veins and fat. Remove all giblets. The meat is rubbed with salt and spices, then soaked for 3 hours.

We bake the rabbit in the sleeve. Where we first put the chopped onion, carrots and garlic. You can add vegetables according to your taste. The oven is heated to 200 o C. There we send the sleeve with the meat, which can be replaced with foil. Then you will have to give up the idea of ​​cooking the whole rabbit in the oven.

In the case of baking in foil, there are nuances - each piece must be wrapped separately. Wrap to prevent liquid from leaking out. The temperature can be reduced by 20 o C, just bake for half an hour.

After making sure that the meat is ready, serve it to the table and garnish the dish with herbs. The remaining juice is used as a sauce; it needs to be boiled a little with sour cream and finely chopped parsley added.

Video recipe for cooking rabbit in the oven:

Wine marinade for dietary meat

An excellent marinade is made from dry wine, red or white.

White wine and garlic marinade for rabbit meat

You will need the following components:

• one head of onion and garlic;
• dry white wine – 500 ml;
• salt;
• spicy herbs (coriander, thyme, tarragon - to choose from).

To prepare, you need:

1. Finely chop or crush the garlic, cut the onion into rings.
2. Chop the herbs.
3. Place all ingredients in a bowl, pour wine into the mixture, add salt and pepper. If the volume is insufficient, you can add 1 tbsp. warm water.
4. Keep the rabbit meat covered in marinade in the cold for a day, after which you can start cooking.

Meat marinated according to this recipe is not fried. For frying, it is recommended to use lemon juice (1 pc.) instead of wine.

Red wine in marinade for rabbit meat

Ingredients:

• about 10 cloves of garlic;
• 1 red onion;
• dry red wine – 1 l;
• parsley is a must, 1 bunch is enough;
• salt, black pepper.

Fried

Roasted rabbit in the oven probably won't work. You can combine processes, thereby speeding up cooking time.

Ingredients:

• rabbit carcass;
• 200 gr. breadcrumbs;
• 2 eggs;
• a glass of flour;
• 100 ml milk;
• a glass of vegetable oil;
• a teaspoon of salt.

Ingredients:

Cooking begins with cutting the meat into portioned pieces. The back, hind and front legs will be used. Send everything else to the broth. Dry the pieces, remove fat and veins, and rinse well.

Beat the eggs, prepare a container with breadcrumbs, mix the salt and flour. Pour oil into a frying pan (preferably with a thick bottom) or into a cauldron. Heat the frying pan to the boiling point of the oil, which can be determined using a piece of bread. Throw it into the frying pan, the bubbling of the oil and the darkening of the bread will indicate the desired temperature in a minute.

Now you need to dip the portion in milk, then in flour, in egg and in breadcrumbs. Press the meat with your hands to “set” the breading. Let's start frying. While the pieces are frying, turn on the oven and heat to 180 o C.

Portions are fried for about 5 minutes. A little more time will be required for the hind legs; fry each side for 6 - 7 minutes. Place the meat on a baking sheet greased with vegetable oil. Garnish with greens and serve. It is better to eat with mayonnaise, to which crushed garlic and lemon juice have been added.

Rabbit meat allows you to restore strength after illness. Contains many useful substances. It is less fatty than other animals.

As you can see, cooking a rabbit in the oven is quite easy. No matter what you make it with, the food is good for everyone, it will bring a festive mood to the house.

Oven-baked rabbit with herbs is probably the simplest rabbit dish. Although there are many dishes made from rabbit meat.

The first thing that always comes to mind is rabbit stifado - a Greek roast of rabbit meat, which is cooked with a lot of onions, usually shallots, in a tomato sauce with lots of spices. Classic Hungarian dishes from the communities called Pörkölt - very tasty made from rabbit meat. An amazing dish that can serve as both a first and main course at the same time. The essence of pörkölt is finely chopped pieces of meat that are stewed with onions and paprika. With the addition of sour cream to the dish, it is already called paprikash -. However, these dishes differ in the way the meat is cut.

Rabbits, or rather domestic rabbits - they are most often used for preparing homemade dishes, and can be quite large. And not even 3-4 kg, as two comedians said, but much more. I have seen rabbits weighing probably up to 10 kg, and they say that there are even larger ones.

Rabbit meat is considered a so-called “healthy food” due to its taste and nutritional properties. When the two comedians talked about meat being healthy and easily digestible, they were right. The high protein content of rabbit meat, compared to pork and veal, makes it very healthy. In addition, rabbit meat is quite low in calories and contains extremely little salt and cholesterol.

To cook delicious rabbit meat, you usually don’t need to choose any complicated recipe. I don’t argue, it will turn out very tasty, but it will take a lot of time. It's better to cook baked rabbit. Rabbit baked with fresh aromatic herbs is exceptionally well and tasty.

Most often we prepare a dish at home. A wonderful dish, we are preparing it for the New Year's table. Rosemary is an evergreen shrub native to the Mediterranean and Europe. I saw it in the wild only once - in Bulgaria, I recognized it more by smell than by sight. A very aromatic plant, literally one sprig of rosemary can change the entire dish.

Rabbit in the oven is easy to prepare. In addition to rosemary, thyme, or as it is also called, thyme, is perfect for a baked rabbit. Savory and thyme are often confused. Despite the fact that these plants belong to the same Yamnotaceae family, they still belong to different genera. Thyme (thyme) belongs to the genus Thymus, and savory to Satureja.

The vast majority of recipes for rabbit meat recommend pre-soaking the meat in acidified water. To eliminate the characteristic odor. Frankly, I still don’t understand what we’re talking about. Domestic rabbit meat is generally odorless. Perhaps recipe authors write this phrase out of habit. However, wild rabbits or hares have a fairly strong odor, and in this case soaking is indispensable. But, in our case, to prepare a rabbit dish in the oven, we will soak the meat, but for a completely different purpose.

Ingredients (4 servings)

• Rabbit 1 piece
• Rosemary (green) 2-3 sprigs
• Thyme (fresh) 5-6 sprigs
• Dry white wine 150 ml
• Olive oil 2 tbsp. l.
• Salt, mustard seeds, bay leaf, dry Provençal herbs Spices

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Rabbit in the oven. Step by step recipe

1. There were times.
   When it was not easy to buy a rabbit in a store. Basically, rabbits were brought from grandmother, if it was in season, or bought at the market. Now buying a rabbit is not a problem. It is very convenient when not whole carcasses are sold, but so-called “cuts”: thighs, hams, parts of the carcass - cut into portions. In any case, the rabbit carcass should be cut into portions weighing about 100 grams. Slicing rabbit meat for baking
2. Wash the green thyme and remove small leaves from the stems.
   One or two sprigs of thyme can be left as is and used to garnish the dish. We use rosemary in the form of sprigs. Green thyme
3. Wash the pieces of rabbit meat and place them in a deep ceramic or glass bowl.
   Sprinkle the meat with torn thyme leaves. Provençal herbs, mustard seeds, bay leaf
4. Add one incomplete teaspoon of mustard seeds and a mixture of dry Provençal herbs.
   No need to add salt. Add 3-4 bay leaves. Stir the meat so that the spices are evenly distributed. Wash the pieces of rabbit meat and place them in a deep ceramic or glass bowl.
5. Pour dry white wine over the meat.
   Place the dishes with rabbit meat in the refrigerator for 1-1.5 hours. If the wine doesn't completely cover the meat, don't worry. In this case, the marinated meat should be turned over 1-2 times during the marinating process. The purpose of marinating is to make the meat juicy, and, if you think so, to eliminate that very unpleasant smell. Pour dry white wine over the meat. Place the dishes with rabbit meat in the refrigerator for 1-1.5 hours
6. After marinating, remove the rabbit meat from the marinade and pat dry with a napkin.
   If desired, add a little salt, but it is worth remembering that rabbit meat contains virtually no sodium, which is one of its values. For this reason, for example, I did not add salt to the dish. Brush the rabbit pieces with a little olive oil. Place the prepared rabbit pieces in a ceramic or glass baking dish, add 1-2 sprigs of fresh rosemary and the remaining thyme and bay leaf to the meat. Place the prepared rabbit pieces in a ceramic or glass dish
7. Pour 3-5 tbsp into the meat. l. marinade and cover the baking dish with foil. Place the rabbit in an oven preheated to 220 degrees. A rabbit in the oven does not take very long to cook, given the high protein content of the meat. It takes some time to heat the meat, so we calculate the cooking time from the moment the liquid boils in the pan. The rabbit is cooked in the oven under foil for 20 minutes from the moment the liquid boils. Then remove the foil and continue baking the rabbit for another 15 minutes. The rabbit can be baked in the oven longer to form a golden brown crust, but it is worth considering that the rabbit may come out “dry”. Also, there is little liquid in the mold and the rabbit may stick to the bottom of the mold.

Rabbit meat is dietary, tasty and easily digestible by the body. You can cook a variety of dishes with vegetables and sauces from rabbit meat. Meat can be baked, fried or steamed.

Recipes for rabbit dishes in the oven, prepared correctly, are distinguished by a particularly delicate taste, aroma and retain their beneficial properties.

Rabbit meat is easy to process, but you must follow the cooking rules so that the meat does not turn out overdried and tough. You can cook rabbit meat in the oven with potatoes and spices. To cook rabbit in the oven, choose young rabbit meat.

Step-by-step video recipe

Ingredients:

• rabbit;
• bulb;
• dried dill;
• kilo of potatoes;
• 5 tbsp. spoons of mayonnaise;
• vegetable oil – 4 tablespoons;
• 4 bay leaves.

Preparation:

1. Rinse the meat, cut into several pieces. Place in a baking dish, add vegetable oil, bay leaves, dill. Season with salt and pepper if desired.
2. Finely chop the onion and add to the meat with mayonnaise. Mix the pieces of meat well with mayonnaise and spices.
3. Cut the potatoes into circles, add to the meat and mix again. Add some water.
4. Cover the top of the pan with foil and leave to bake for about 50 minutes.
5. Remove the foil from the pan 10 minutes before cooking, so that the top of the rabbit meat in the oven also browns.

At the last stage of baking the rabbit in the oven with potatoes, you can sprinkle the meat with grated cheese. If you don't like mayonnaise, replace it with sour cream.

What kind of vinegar can you soak in?

Different ingredients are used to soak the rabbit. These include plain water, kefir, milk and a number of others. But the most common option is vinegar. In this case, different types of it are used, for example, turkey in balsamic vinegar turns out surprisingly tender and aromatic.

At 9 percent

Regular table vinegar helps soften the meat of a carcass that is no longer young. Diluted from the following proportion: 2 tbsp. : 1 liter of water. Keep rabbit meat in this solution for half an hour to 2 hours, depending on the condition of the meat product.

In vinegar essence

Essence is used less frequently in this matter. Before diluting the solution, it must be diluted with plain water until the required percentage of acid is obtained.

You will find the proportions in the table.

Dilution of vinegar essence

Author's note

Agapov Vladislav

For soaking it is better to use 9 or 6 percent acid.

In apple

Apple cider vinegar not only revives the carcass, making it tender, but also adds new flavor and aroma notes. Among the most noticeable are fruit ones. Per liter of water you will need 3-4 tbsp. l malic acid.

In balsamic

Balsamic vinegar is considered the most expensive among other types. It makes rabbit meat not only tender, but also aromatic and juicy. The meat acquires a natural sweet and sour taste with woody notes. Per liter of water you will need 1.5 tbsp. l balsamic vinegar.

In wine

Delicious rabbit meat can be obtained by soaking it in wine vinegar. It is ideal for this type of meat. It should be diluted with water in the following proportion: for 1 liter 3 tbsp. l.

Author's note

Agapov Vladislav

Wine can be used to replace wine vinegar. In this case, it is better to use red than the old one.

If you love seafood, read how to marinate squid at home with vinegar. The quality and taste of the dish depends on the correctly selected acid.

Do you soak rabbit meat before cooking?

Not really

Rabbit with vegetables in the oven

Rabbit meat with vegetables – eggplant, tomatoes and zucchini – turns out very tasty.

Ingredients:

• kilogram of potatoes;
• rabbit carcass;
• 5 tomatoes;
• zucchini;
• 5 onions;
• eggplant;
• 100 ml. grape vinegar;
• 500 g. sour cream;
• dry seasonings, salt;
• fresh greens.

Cooking steps:

1. Wash the meat and divide into pieces. Dilute the vinegar with water.
2. Salt the meat and pour in diluted vinegar, leave to marinate for 20 minutes.
3. Cut the zucchini and eggplant into circles. Dredge the zucchini in flour and place in a disposable foil pan. Spread a little sour cream on top of each piece, sprinkle with ground red pepper and salt.
4. Cut the tomatoes into 4 parts, cut the potatoes into large pieces, salt the vegetables.
5. Remove the meat from the marinade, dry it and sprinkle with dry seasoning. Place the meat on the zucchini.
6. Wrap the pieces of meat that come out of the pan with foil to prevent them from drying out during baking and from burning.
7. Place potatoes and tomatoes between the pieces of meat.
8. Chop the greens and mix with sour cream. Coat the vegetables and meat generously with the mixture.
9. Cover the pan with foil and bake for an hour and a half in an oven preheated to 220 degrees.

Decorate the finished juicy rabbit in the oven with vegetables with fresh herbs.

Whole rabbit with bacon in the oven

This is a tasty and appetizing-looking rabbit dish that looks very impressive. Serve it on the holiday table.

Required ingredients:

• 2 kilos of potatoes;
• whole rabbit;
• 350 g bacon;
• 5 sprigs of rosemary;
• vegetable oil.

Preparation:

1. Peel the potatoes and chop coarsely. If the vegetables are small, you can leave them whole.
2. Toss potatoes with salt, oil and seasonings.
3. Cut the bacon into long thin strips if you have a whole piece.
4. Place the whole rabbit on its back, wrap the legs in bacon, and place the bacon on the inside of the carcass.
5. Turn the rabbit over and scatter the bacon pieces all over the carcass from start to finish. The rabbit should be completely wrapped in strips of bacon.
6. Place the rabbit upside down on the potatoes and place the rosemary sprigs on the baking sheet. Bake for 30 minutes, then stir just the potatoes a little. There is no need to touch the rabbit.
7. When the dish is cooked, leave it in the switched off oven for another half hour.

Oven baked rabbit with bacon takes a little time to prepare. You can use bacon instead of bacon. In the photo, the whole rabbit in the oven looks very appetizing.

Rabbit with garlic in sour cream

Rabbit in sour cream in the oven is an excellent dish made from the simplest ingredients. Sour cream and garlic make the meat juicy and flavorful.

“Rabbits are not only valuable fur” - many people have probably heard this phrase from famous comedians. Indeed, rabbit baked in the oven is one of the popular dietary dishes. Its tender meat does not contain unnecessary hormones, and the fat released is enough to produce a juicy product. Experienced chefs use different approaches to creating a delicious dish. The meat is cooked on an open baking sheet, in foil and in a sleeve. Let's look at several step-by-step recipes on how to bake a rabbit in your home kitchen.

Practice shows that meat turns out much tastier if it is marinated in spices, kefir, sour cream, wine or cognac.

Exquisite combination of meat and mushrooms

Some fans of meat products have noticed that they go wonderfully with rabbit. The result is an interesting delicacy that has an amazing aroma. The dish will require the following components:

• rabbit carcass;
• Champignon;
• potato;
• sour cream;
• vegetable oil;
• garlic;
• spices;
• greenery ;
• arugula;
• salt.

Prepare a rabbit baked in the oven by performing the following operations:

Serve the dish to the table in portions, garnished with sprigs of arugula or parsley.

If you need to bake a domestic rabbit, you need to increase the cooking time to 2 hours. Otherwise, the meat will turn out tough and tasteless.

What spices are suitable for rabbit dishes?

The cooking secrets don’t end there. In addition to liquid, the marinade must contain spices. Also, various spices are added to the future dish directly during the heat treatment process. They rub the carcass before cooking or add flavor to the butter and sauce.

For a rabbit, the mandatory list of spices and seasonings are, of course, salt and black pepper. You can also add allspice and bay leaf.

The following components can add piquancy and sophistication to the taste:

• basil;
• oregano;
• rosemary;
• nutmeg;
• carnation;
• thyme;
• garlic;
• dill and parsley;
• cranberries or juniper berries.

Exactly how to cook a rabbit is a matter of preference for each cook. With proper preparation, the dish will turn out simply amazing. Try each of the proposed options and choose the one that you like the most!

Juicy rabbit baked in foil

Any enterprising housewife can pamper her family with a delicious delicacy and give them a real belly feast. To do this, just use a proven recipe for baked rabbit in foil and boldly get down to business.

List of required products:

• rabbit meat;
• vegetable oil;
• bulb;
• lemon for juice;
• garlic;
• water;
• pepper;
• salt.

Baked in the oven:

To ensure that the meat is well saturated with juice, experienced chefs advise keeping the meat in foil after turning off the oven.

Useful tips and tricks

If there is any doubt about the age of a rabbit carcass purchased for stewing, it is better to soak it well first so that the meat fibers soften and become more juicy. For this purpose, fresh cow or goat milk is used. After 6 hours of soaking in such a liquid, the product will be tender and literally melt in your mouth. The rabbit can then be marinated and stewed. Considering the excessive dryness of meat, an excellent choice for dishes based on it would be products with high fat content - sour cream, cream, pieces of lard.

Marinating a rabbit in various alcoholic marinades for subsequent stewing is a great idea for a festive dish, for example, for an anniversary or wedding anniversary. Exotic spices - turmeric, lemongrass, lovage - will add a piquant taste to the meat. These herbal ingredients are credited with the ability to suppress the activity of pathogenic bacteria.

A fragrant delicacy in a baking sleeve

The traditional version of cooking rabbit baked in a sleeve has been used for quite a long time. Thanks to this technology, the meat is baked evenly and turns out unusually juicy and tender. There is no shame in putting such a dish on the holiday table to enjoy delicious food with friends.

List of ingredients:

• small rabbit;
• mayonnaise;
• spices;
• mandarin;
• apple;
• cinnamon;
• salt.

Preparation procedure:

You should be very careful when imprinting the rabbit from the sleeve, as you may be harmed by the hot steam.

Experienced housewives prepare a whole rabbit in a similar way. To do this they use the following products:

• carcass of a young rabbit;
• dry wine;
• apricots (fresh or canned);
• walnuts (0.5 cup);
• pepper;
• salt.

First, the rabbit is soaked in clean water for about 4 hours (during this time the blood will completely come out of it).

Then the cut apricots are placed inside the carcass, after which it is sewn up. Rub the surface of the rabbit with a mixture of pepper and salt. The next step is to place it in a sleeve, pour wine on top, pack and bake for 60 minutes. To form a golden brown crust on the product, cut the sleeve and bake for another 15 minutes.

The dish is served when it has not yet completely cooled down, beautifully laid out on a wide plate.

Rabbit meat is dietary, tasty and easily digestible by the body. You can cook a variety of dishes with vegetables and sauces from rabbit meat. Meat can be baked, fried or steamed.

Recipes for rabbit dishes in the oven, prepared correctly, are distinguished by a particularly delicate taste, aroma and retain their beneficial properties.

Rabbit with potatoes in the oven

Rabbit meat is easy to process, but you must follow the cooking rules so that the meat does not turn out overdried and tough. You can cook rabbit meat in the oven with potatoes and spices. To cook rabbit in the oven, choose young rabbit meat.

Ingredients:

• rabbit;
• bulb;
• dried dill;
• kilo of potatoes;
• 5 tbsp. spoons of mayonnaise;
• vegetable oil – 4 tablespoons;
• 4 bay leaves.

Preparation:

1. Rinse the meat, cut into several pieces. Place in a baking dish, add vegetable oil, bay leaves, dill. Season with salt and pepper if desired.
2. Finely chop the onion and add to the meat with mayonnaise. Mix the pieces of meat well with mayonnaise and spices.
3. Cut the potatoes into circles, add to the meat and mix again. Add some water.
4. Cover the top of the pan with foil and leave to bake for about 50 minutes.
5. Remove the foil from the pan 10 minutes before cooking, so that the top of the rabbit meat in the oven also browns.

At the last stage of baking the rabbit in the oven with potatoes, you can sprinkle the meat with grated cheese. If you don't like mayonnaise, replace it with sour cream.

Secrets of cooking rabbit

A tasty, appetizing rabbit, the recipe for which can be either the simplest or the most sophisticated, will be an ideal solution for a holiday menu, a weekday dinner or any other meal. To make the dish successful, you need to know some secrets.

1. The main condition for obtaining the desired result is high-quality and always fresh (not frozen) young rabbit meat.
2. You should not opt ​​for mature carcasses. The meat of such animals is tough and has a characteristic odor, which is more difficult to get rid of.
3. To improve the characteristics of rabbit meat, soak it in salted, acidified water (regular or mineral), milk or whey.

Rabbit with vegetables in the oven

Rabbit meat with vegetables - eggplants, tomatoes and zucchini - turns out very tasty.

Ingredients:

• kilogram of potatoes;
• rabbit carcass;
• 5 tomatoes;
• zucchini;
• 5 onions;
• eggplant;
• 100 ml. grape vinegar;
• 500 g. sour cream;
• dry seasonings, salt;
• fresh greens.

Cooking steps:

1. Wash the meat and divide into pieces. Dilute the vinegar with water.
2. Salt the meat and pour in diluted vinegar, leave to marinate for 20 minutes.
3. Cut the zucchini and eggplant into circles. Dredge the zucchini in flour and place in a disposable foil pan. Spread a little sour cream on top of each piece, sprinkle with ground red pepper and salt.
4. Cut the tomatoes into 4 parts, cut the potatoes into large pieces, salt the vegetables.
5. Remove the meat from the marinade, dry it and sprinkle with dry seasoning. Place the meat on the zucchini.
6. Wrap the pieces of meat that come out of the pan with foil to prevent them from drying out during baking and from burning.
7. Place potatoes and tomatoes between the pieces of meat.
8. Chop the greens and mix with sour cream. Coat the vegetables and meat generously with the mixture.
9. Cover the pan with foil and bake for an hour and a half in an oven preheated to 220 degrees.

Required ingredients:

• 2 kilos of potatoes;
• whole rabbit;
• 350 g bacon;
• 5 sprigs of rosemary;
• vegetable oil.

Preparation:

1. Peel the potatoes and chop coarsely. If the vegetables are small, you can leave them whole.
2. Toss potatoes with salt, oil and seasonings.
3. Cut the bacon into long thin strips if you have a whole piece.
4. Place the whole rabbit on its back, wrap the legs in bacon, and place the bacon on the inside of the carcass.
5. Turn the rabbit over and scatter the bacon pieces all over the carcass from start to finish. The rabbit should be completely wrapped in strips of bacon.
6. Place the rabbit upside down on the potatoes and place the rosemary sprigs on the baking sheet. Bake for 30 minutes, then stir just the potatoes a little. There is no need to touch the rabbit.
7. When the dish is cooked, leave it in the switched off oven for another half hour.

Oven baked rabbit with bacon takes a little time to prepare. You can use bacon instead of bacon. In the photo, the whole rabbit in the oven looks very appetizing.

Rabbit with garlic in sour cream

Rabbit in sour cream in the oven is an excellent dish made from the simplest ingredients. Sour cream and garlic make the meat juicy and flavorful.

Ingredients:

• bulb;
• rabbit carcass;
• carrot;
• spices;
• 3 cloves of garlic;
• 500 g sour cream.

Cooking steps:

1. Cut the rabbit into pieces. Pass the garlic through a press.
2. Rub the meat with garlic, pepper and salt. Leave in the refrigerator for an hour.
3. Pass the carrots through a grater and chop the onion into half rings.
4. Fry the meat and vegetables separately in oil.
5. Place the meat in the form, fried vegetables on top, pour sour cream over everything.
6. Bake the rabbit in sour cream in the oven for one hour. In this case, the oven should be turned on at 180 degrees.

Rice, fresh or stewed vegetables, pasta, baked or boiled potatoes are perfect as a side dish for a tasty and soft rabbit in the oven. If it is tough, marinate it for 4 hours in water and vinegar. You can soak rabbit meat in milk or wine.

How to butcher a rabbit?

Many housewives are afraid of the upcoming cutting of a rabbit. But in reality, the process is simple and, with a sharp knife, scissors and a board, anyone can handle it. Visual photos and step-by-step instructions will help you complete the task correctly.

1. Prepare everything necessary for cutting.

2. Remove the entrails from the carcass and cut off the fat.

3. Cut off the back. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into pieces with scissors or a knife at the joint, maintaining the integrity of the bones.

4. Cut off the hind legs.

5. Each paw is cut in half at the joint.

6. Cut off the front paws.

7. Cut each front paw into 2 parts.

8. The remaining body is cut from above with a knife, determining the size of the pieces.

9. Cut the spine at the joint at the site of the notches with scissors.

10. The breastbone is removed from the lungs and cut into portions with scissors.

11. Place the resulting rabbit portions in a bowl.