Oven-baked rabbit with wine

Name: Oven-baked rabbit with wine
Ingredients: 700 g half a rabbit; 4 tablespoons oil; 5 medium onions (750 g); 1 head of garlic (50 g); 2 teaspoons paprika; 1/2 teaspoon ground pepper; 1 teaspoon Vegeta seasoning; 15 g fresh parsley; 250 ml water; 200 ml wine

Diverse - Oven-baked rabbit with wine by Elisabeta M. - Recipia

Oven-baked rabbit with wine is made with five onions and cooked covered for an hour at 180°C. After another 30 minutes without the foil, the meat browns while the onions and garlic soften in the wine and paprika sauce. I put some of the soft onion on my plate too; I don’t leave it at the side. Preparation: 20 minutes. Cooking: 90 minutes. Total time: 110 minutes. Servings: 3. Approximately 560 kcal and 35 g protein per serving.

Ingredients

700 g half a rabbit
4 tablespoons oil
5 medium onions (750 g)
1 head of garlic (50 g)
2 teaspoons paprika
1/2 teaspoon ground pepper
1 teaspoon Vegeta seasoning
15 g fresh parsley
250 ml water
200 ml wine

Preparation

1. Preheat the oven to 180°C. Pat the rabbit dry with paper towels and cut it into pieces. 2. Peel the onions and garlic, then chop them finely. Put them in a roasting pan with the oil. 3. Arrange the rabbit pieces in the pan. Sprinkle with the paprika, pepper, Vegeta seasoning and parsley, then pour in the water and wine. 4. Cover the pan with aluminum foil and bake for an hour, until the meat starts to become tender. 5. Remove the foil and bake for another 30 minutes, until the meat is browned.

Notes

Pieces of similar size cook more evenly; a thick leg may need more time than the ribs. Wild rabbit is leaner than farmed rabbit and can dry out if it browns uncovered for too long. If the liquid reduces too much after removing the foil, pour 50 ml hot water into the pan. The wine goes straight into the roasting pan; for an alcohol-free version, replace the 200 ml with 200 ml water. Serve with boiled potatoes and tomato and cucumber salad; it looks a bit like roast chicken. Store leftovers in a covered container in the fridge for up to 3 days.