Oven-baked rabbit

Name: Oven-baked rabbit - Roxelana G.
Ingredients: 1 fresh rabbit meat 200g spaghetti half C+C sausage 6 cubes of margarine 4; 5 cloves of garlic tomato paste salt pepper vegeta oregano

Diverse - Oven-baked rabbit by Roxelana G. - Recipia

Rabbit leg in the oven is prepared simply, with garlic inserted directly into the meat and butter placed in the tray. While the leg browns, spaghetti is boiled and then mixed with tomato paste or broth and slices of sausage heated in the microwave. It is a hearty recipe, suitable for an oven lunch, without complicated steps. Quick info Preparation time: not specified exactly in the original recipe Cooking time: about 40 minutes for the rabbit leg; spaghetti is boiled separately, according to the steps below Total time: approximately 40 minutes or a little more, depending on the time needed to prepare the ingredients and boil the pasta Servings: not specified; the quantity of 200 g of spaghetti is divided according to the number of people Difficulty: easy Recipe type: baked rabbit leg with spaghetti and sausage Ingredients For the rabbit leg 1 fresh rabbit leg 4-5 cloves of garlic 6 cubes of butter Salt Pepper Oregano Vegeta For spaghetti 200 g spaghetti A pinch of salt for the boiling water 5-6 tablespoons of tomato paste or broth Salt Pepper Vegeta For sausage Half a C+C sausage Preparation method 1. Prepare the rabbit leg Rinse the rabbit leg and let it drain. Season it on all sides with salt, pepper, oregano, and Vegeta. There is no need to prepare a separate mixture; the spices are placed directly on the meat. With a knife, make a few cuts or holes in the leg. In each hole, insert a clove of garlic. This way, the garlic reaches inside the meat, not just stays on the surface. 2. Put the leg in the oven Prepare the baking tray and place the seasoned leg in it. Add the 6 cubes of butter around the meat in the tray. The oven should be preheated to 200 degrees Celsius. Place the tray in and let the leg bake for about 40 minutes. When it is browned, take it out of the oven and place it on a plate. The mentioned time is from the original recipe. The appearance of the leg is an important reference: it should be browned before serving. 3. Boil the spaghetti Put the spaghetti to boil in a pot of water and add a pinch of salt. Boil them until they are almost done. When the pasta is nearly cooked, remove the pot from heat and let the spaghetti sit in the boiling water for a few more minutes. Then drain them well. The original recipe does not specify an exact boiling time, so it is important to watch the state of the pasta during boiling. 4. Season the pasta After draining the spaghetti, add 5-6 tablespoons of tomato paste or broth. Season with salt, pepper, and Vegeta. Mix well so that the tomato paste or broth distributes over all the spaghetti. If you use a thinner broth, the mixture will be softer; if you use tomato paste, the flavor will be more concentrated. 5. Prepare the sausage Slice half a C+C sausage and place the slices on a plate. Put the plate in the microwave and heat the sausage for about 2 minutes. After taking it out, use the remaining juice on the plate. This is added over the spaghetti along with the sausage slices. 6. Mix and serve Put the sausage and remaining juice over the seasoned spaghetti. Mix well so that the slices and liquid combine with the pasta. Serve the browned rabbit leg alongside the spaghetti. If you prefer, you can place the leg separately on the plate and the pasta next to it, so that each component remains easy to serve. Why I make the recipe often The recipe combines oven-baked meat and a pasta side dish in one dish. The leg is seasoned quickly, and the spaghetti does not require a complicated separate sauce: the tomato paste or broth, sausage, and remaining juice are enough for the described pasta mix. I also like that the steps can be done in parallel. While the leg is in the oven, the spaghetti is boiled and the sausage is prepared. There is no need for many pots or a long list of ingredients. Tips and variations Tips Let the leg drain after rinsing, before seasoning it. The spices adhere better to the meat and do not dilute immediately. The holes for the garlic should be made in several places on the leg, not just in one area. The clove of garlic is inserted directly into the meat, according to the method in the recipe. Place the leg in the oven that is already preheated to 200 degrees. For this recipe, the indicated time is about 40 minutes, but the moment of removal is related to the browning of the leg. For spaghetti, do not stop boiling as soon as the pasta becomes soft. The recipe specifies that they should be nearly cooked, then sit for a few minutes in the boiling water after the pot is removed from heat. After draining, mix the pasta while still warm. The tomato paste or broth distributes more easily, and the heated sausage combines better with the spaghetti. Substitutions Tomato paste can be replaced with broth, as both options are provided in the original recipe. Use 5-6 tablespoons, then season with salt, pepper, and Vegeta. Otherwise, the recipe is built around the rabbit leg, spaghetti, C+C sausage, and the mentioned spices. No other meat or side dish is indicated in the basic version. Variations You can keep the same method and only adjust the amount of salt, pepper, oregano, and Vegeta, depending on how seasoned you prefer the leg and pasta. For spaghetti, you can use either tomato paste or broth. The difference between the two is given by the consistency and concentration of the product used, not by changing the preparation steps. If you are preparing only the spaghetti, without the leg, follow the same sequence: boiling, draining, tomato paste or broth, seasoning, then heating the sausage along with its juice. Serving ideas Arrange the rabbit leg on a platter or individual plates and place the spaghetti alongside. They can also be served separately, on two platters, so each person can choose their desired proportion. The leg can be taken out on a plate as soon as it is browned, while the spaghetti can be mixed while the meat finishes cooking. This way, the pasta does not sit too long before serving. Frequently asked questions 1. At what temperature is the rabbit leg baked? The leg is placed in the preheated oven at 200 degrees Celsius. The time indicated in the recipe is about 40 minutes, and the leg is removed when browned. 2. How long are the spaghetti boiled? The recipe does not specify an exact number of minutes. The spaghetti is boiled until nearly done, then the pot is removed from heat and the pasta sits for a few minutes in the boiling water before being drained. 3. When is the sausage added to the spaghetti? The sausage is sliced and heated for about 2 minutes in the microwave. After that, it is placed over the spaghetti, along with the remaining juice on the plate. 4. Can broth be used instead of tomato paste? Yes. The recipe allows for the use of tomato paste or broth. The indicated amount is 5-6 tablespoons. 5. How is the rabbit leg served? After it is browned, the leg is placed on a plate and served alongside the spaghetti. It can also be presented separately from the pasta. Nutritional values The values are estimates and cannot be calculated precisely, as the weight of the rabbit leg, the exact amount of butter in a cube, and the weight of half the sausage are not specified. For the entire dish, using 200 g of dried spaghetti, one rabbit leg, butter, and half a sausage, the rough estimate is: Calories: approximately 1,500-2,100 kcal Protein: approximately 90-130 g Carbohydrates: approximately 155-180 g Fats: approximately 55-100 g The greatest variation comes from the size of the leg, the actual amount of meat, the type of sausage, and the weight of the butter cubes. If the dish is divided into two equal servings, the values for one serving will be approximately half of the total. For more servings, the intake per serving decreases proportionally. Storage and reheating The rabbit leg and spaghetti should be stored separately, in closed containers, in the refrigerator. It is better not to mix the entire amount of pasta with the meat if you know you will keep leftovers, as the pasta can absorb the tomato sauce and sausage juice over time. For reheating, heat the leg and spaghetti separately until well warmed. The sausage can be heated together with the pasta, just like in the recipe steps. The dish is best fresh, but it can be kept for a later meal if cooled and placed in the refrigerator after serving.

Oven-baked rabbit

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