Baked rabbit with onion and garlic in the sleeve
The most tender, super recipe, take note.
This is a dietary option without sour cream or mayonnaise, it is baked in a sleeve and turns out juicy, soft, with a beautiful golden brown crust.
Ingredients:
- Rabbit meat - carcass
- Onion - 1-2 pcs
- Garlic (whole head) - 1 pc.
- Sunflower oil
- Butter - 30 g
- Salt, pepper, rosemary - to taste
- Bay leaf
Preparation
- We have a large, domestic animal, weighing more than 2 kg.
- In stores they are, of course, much smaller, very skinny, not fed.
- Therefore, if possible, buy domestic meaty ones.
- First of all, you need to wash and cut it, cut out the giblets and excess fat, if any.
- Separate the legs from the carcass, cut the carcass itself into pieces that suit you in size.
- Place the pieces in a bowl.
- Fill with cold water so that the blood and ichor come out.
- Domestic rabbits, as a rule, do not require long-term soaking, and they do not have the same smell as store-bought rabbits.
- Store-bought must be soaked for a day or at least left overnight.
- You can soak in water with vinegar (2 tablespoons of 9% vinegar per 1 liter of water), or in mineral carbonated water (unsweetened), as well as in whey or kefir.
- As you prefer. After soaking, it is recommended to dry the tenderloin and mash it with your hands for greater softness.
- When soaking, you can add garlic, it will smell very tasty.
- If a lot of blood comes out into the water, it will need to be drained and replaced with fresh one.
- While the meat is curing, prepare an onion-garlic marinade for it.
- For it, cut the onion into half rings, and crush the garlic with a knife to release the juice and chop it not too finely.
- If you have a small rabbit, then you can use less onion and garlic than ours.
- Add a little vegetable oil to the pan and start frying the onion.
- You don’t need to turn it golden, it’s enough for it to just soften and turn white.
- Then add garlic, bay leaf (preferably broken), pepper and a little salt.
- Fry for about 3 minutes in total and turn off. When it’s already turned off, add rosemary, fresh is better, but dried will also work.
- The rabbit meat stood overnight, bled out, and now this water needs to be drained.
- We wash it again and dry it with paper napkins.
- By the time it is added to the marinade, it should already be dry.
- Rub each piece with salt to taste, being careful not to oversalt.
- Place our now cooled oil marinade with onions and garlic into the salted meat.
- If necessary, add more oil. And you will need to roll it in this marinade.
- Then everything is simple; it, together with the marinade, is carefully placed in a baking sleeve. Be careful, the rabbit has a lot of sharp bones, don't break the sleeve.
- In this form, the workpiece should marinate in the refrigerator for about 5 hours, or you can leave it overnight.
- The most impatient ones, let them stand for at least an hour.
