Rabbit in the Oven
Main Dishes • European
Description
Rabbit meat is tender, low in calories, but often dry and bony. However, it can be cooked beautifully if the carcass is paired with sauces, wine, herbs, and butter. It is better to buy a whole rabbit rather than specific parts, as it is more economical — for example, there is a lot of valuable meat on the back. Before placing it in the oven, you can cover the dish with parchment paper and then with foil. This protection will retain maximum moisture and speed up the cooking process.
Ingredients
- Rabbit 1 piece
- Rosemary 1 sprig
- Thyme 3 sprigs
- Oregano 1 tablespoon
- Garlic 4 cloves
- Grated Ginger Root 0 oz
- Dry White Wine 5 fl oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Grate the ginger on a fine grater and crush the garlic using a garlic press.
Step 2
Transfer the ginger and garlic to a large bowl, add the oil, paprika, thyme leaves, rosemary, oregano, salt, pepper, and white wine. Mix well.
Step 3
Place the pieces of rabbit in a bowl and mix well to ensure the meat is fully coated in the marinade.
Step 4
Cover with plastic wrap and let sit for 30 minutes.
Step 5
Transfer the marinated meat to a baking dish, drizzle with the marinade, and place it in an oven preheated to 355°F for 40 minutes.
Step 6
After 40 minutes, flip the pieces, drizzle them with the juices from the baking tray, and return the meat to the oven for another 25 minutes.
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