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Rabbit stewed in the oven

Oven-Braised Rabbit

Roast rabbit in the oven — it's absolutely delicious! Rabbit in the oven is usually braised with sour cream, which tenderizes the meat and makes a tasty sauce. Sometimes separately sautéed onion and carrot go into the dish, too. I'm offering a lighter, more wholesome version where the meat and vegetables roast right in the oven. It's much healthier, simpler, and less fuss. The rabbit turns out amazingly good — tender, fragrant meat in a rich onion-carrot sour cream sauce that doubles as a side. Everyone who tries it will be thrilled!

naniki

Recipe author

Composition / ingredients

Servings:

Rabbit

800

Onion

Carrots

Sour cream

Water

Garlic

Salt

Soy sauce

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 10 g

Fats 42 % 11 g

Carbohydrates 19 % 5 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Cut the rabbit into pieces and cover with cold water for one to two hours.
Step 2:

Then pat the rabbit dry with a paper towel and marinate it: sprinkle with salt and ground black pepper and add 1 tablespoon of soy sauce. Mix the meat well, cover with plastic wrap, and let it marinate in a cool place for an hour or two, depending on how much time you have before you want to cook. You can also leave it in the fridge overnight.
Step 3:

If the rabbit is fatty enough — when butchering, we saved the internal fat, but there's still plenty on the back and legs — you won't need oil. If your rabbit is lean, brush the pieces and the baking sheet with oil. Arrange the rabbit on the baking sheet and put it in a 400°F (200°C) oven so the meat sears and seals in all the juices.
Step 4:

Meanwhile, coarsely chop the three onions.
Step 5:

Cut the carrot into sticks or large strips.
Step 6:

Slice two or three large garlic cloves into thin slivers.
Step 7:

Take the lightly seared rabbit out of the oven.
Step 8:

Add the prepared onion,
Step 9:

then scatter the carrot over the top. Mix the rabbit pieces with the vegetables and return everything to the oven so the vegetables lightly roast too. This takes about half an hour.
Step 10:

Thin the sour cream with the water, salt it, and stir in a spoonful of soy sauce.
Step 11:

Take the rabbit and vegetables out of the oven — this is what they look like at this stage.
Step 12:

Pour the sauce over the rabbit and vegetables. Cover tightly with foil or a lid. Return the dish to the oven, and after 20 minutes lower the heat to 325°F (160°C). All told, baking took me 100 minutes.
Step 13:

At the end of cooking, remove the foil, turn the rabbit pieces over, and brown the tops under the broiler or with the convection setting on.
Step 14:

The oven-braised rabbit is ready! Enjoy!