The first time I marinated rabbit, I forgot to add salt. I swear, it turned into some kind of watery mess, and the meat remained tasteless, even though I left it overnight. But no worries, because the next time I took the rabbit out of the marinade, washed it twice (what was I thinking?), and then, another mistake, I forgot to rub it with oil before putting it in the oven, and it dried out quite a bit. Now, after so many attempts, I've come up with a version that we really enjoy at home. It doesn't come out dry or mushy, and it smells great. If you don't skip the essential steps (and don't let your mind wander like I sometimes do), this rabbit turns out really good. Oh, and don't rush the marinade; it's a shame to waste the meat.
In short, to save you time on stories: it takes about 15 minutes to prepare everything for the marinade, plus 12 hours in the fridge (I usually do this in the evening and cook it the next day). Baking takes about an hour. Servings, let's say, 4-6, depending on how much you eat and if you add side dishes. The level of difficulty isn't complicated, just don't skip steps and don't forget the meat in the oven. And don't panic if it seems like it’s not browning at first, because it will get color in the end if you're patient.
I make this recipe quite often, especially when I can get rabbit raised by someone I know (store-bought seems different, but it works too). I like that it’s not hard to make and you can use vegetables from the fridge; it doesn’t require any fancy ingredients. Plus, compared to chicken or pork, rabbit is leaner and has a cleaner taste, if you will, and you don’t feel heavy after the meal. I also like that it can be made in advance; the marinade does all the work, and you don’t have to hover over the pot.
Ingredients. I’ll write down what I used last time, with measurements, so you don’t get lost. For a whole rabbit (about 1.2-1.5 kg, cut into pieces):
- 1 liter of water (for the marinade, enough to cover the meat; if you need more, add it)
- 1 large onion, sliced (adds sweetness and a bit of flavor to the marinade)
- 1 carrot, sliced (makes the marinade sweeter without drastically changing the taste)
- 4-5 garlic cloves, sliced (I use 5, so you can taste it a bit in the meat, not just on the surface)
- 1 tablespoon of dried vegetables, like a salt-free mix (I tried with some salt in them, and it turned out too salty, so be careful)
- salt, about a large tablespoon (don’t be stingy here, or you’ll end up with bland meat)
For the basting sauce, you’ll need:
- 1 tablespoon of margarine (butter works too, though I don’t always have it, so margarine is a constant for me; oil doesn’t work the same, it dries out)
- 3 tablespoons of olive oil (you can use sunflower oil if you don’t have anything else, but olive oil gives a different flavor)
- 1 tablespoon of dried vegetables (for that layer of flavor and color on top)
- 1 teaspoon of salt (no more, as the meat is already salty from the marinade)
- 1 tablespoon of sweet paprika (or smoked, if you have it; it totally changes the vibe)
- 1/2 teaspoon of pepper (you can add a bit more if you want some heat)
That’s about it, plus the vegetables from the marinade, which you won’t throw away; you’ll use them in the oven, placing them among the meat.
Now, about how to make it, step by step (and what I’ve learned through experience):
1. Put the water in a large pot (I use an old pot with a lid, but any large pot will do). Cut the onion into slices, the carrot into rounds, and the garlic into slices, then throw them into the water. Add the salt and dried vegetables. Don’t add pepper or other strong spices to the marinade, as they alter the flavor. I once tried adding bay leaves, but the smell was too strong.
2. Submerge the rabbit pieces in the marinade, ensuring they are completely covered. If they’re not covered, add a little more water, but don’t overdo it, or you’ll lose concentration. Seal with a lid (or plastic wrap) and place in the fridge for at least 12 hours. It’s best to leave it overnight so you don’t stress.
3. After this time, take the meat out of the marinade and place it in a colander. Shake it well to get rid of excess water. Don’t start wiping it with a towel; just let it drain. Keep the marinade; don’t throw it away, as you’ll need the vegetables.
4. Drain the vegetables from the marinade separately. Don’t wash them, as they already have flavor. Don’t put all the liquid in the baking dish, just the vegetables, so the meat doesn’t get soggy.
5. Now make the basting sauce: mix the margarine (at room temperature; if it’s hard, you won’t be able to blend it), olive oil, dried vegetables, salt, paprika, and pepper in a small bowl. It should turn into a thicker, colorful paste. I dipped my finger to taste, to make sure it’s not too salty; it’s better to adjust now than after the meat is in the oven.
6. Rub each piece of rabbit on all sides with this paste. Don’t skimp; it should be a generous layer, as that’s where all the flavor is. Place them in the baking dish one by one (I use a deeper dish so the juices don’t spill all over the oven).
7. Sprinkle the drained vegetables from the marinade over the meat. I usually end up with a thin layer of onion and carrot on and around the pieces. If you feel like it, you can add large-cut potatoes (I usually parboil them first so they don’t remain hard in the end) and whole mushrooms, just washed and dried, without cutting.
8. Drizzle a little oil on top, so the vegetables and meat don’t dry out on the surface.
9. Place the dish in the preheated oven at 180-190°C for about an hour. After about 30 minutes, take the dish out and turn the pieces of meat to brown evenly. If you see that it’s drying out too much, you can add half a cup of the marinade liquid (only if you feel there’s too much evaporation), but usually, it’s not necessary if you’ve added enough vegetables and a bit of oil.
10. In the last 10 minutes, if you want it well browned, you can increase the heat or turn on the grill for a bit. But don’t leave it unattended, as it burns quickly.
In the end, take the meat out and let it rest for 5-10 minutes. Serve it with the vegetables from the dish, and if it’s to my taste, with some roasted pepper salad or a sour salad (it also goes well with pickles if you like them). Don’t throw away the juice from the bottom of the dish! Pour it over the meat when serving; it adds all the flavor.
Tips, variations, and serving ideas
Useful tips:
- Don’t rush the marinade. 12 hours is the minimum; if you have time, leave it for even 24.
- Don’t try to put too much paprika or salt when basting, as it will clump on the meat and become too salty. I’ve had the misfortune of being overly generous and ending up with salty meat.
- If you have an older rabbit (the meat is tougher and more fibrous), keep it in the marinade for 24 hours and possibly steam it for 10 minutes before the oven, or it will remain tough.
- Don’t throw away the vegetables from the marinade, even if they look discolored; they still have all the flavor in them.
- It’s important that the butter or margarine is soft; don’t struggle with it cold from the fridge.
Ingredient substitutions and adaptations:
- Margarine – you can use butter, but it should be at least 82% fat. With plain oil, the sauce doesn’t stick to the meat as well.
- Olive oil – sunflower oil works too, but the flavor is milder.
- Dried vegetables – if you don’t have them, you can use a mix of grated carrot, celery, and dehydrated onion at home, but be careful they don’t have salt or MSG.
- For a gluten-free version: be cautious with store-bought dried vegetables, as they sometimes contain gluten additives. The safest option is to mix your dried vegetables at home.
- You can make the recipe without margarine, just using oil, but the taste will be different; it won’t be as creamy on the meat.
- For a lighter option, skip the margarine and use only 2 tablespoons of oil, but don’t expect a browned crust.
Variations:
- If you don’t have rabbit, turkey or chicken works reasonably well, but the texture isn’t the same; the idea remains. I don’t recommend using pork or beef, as they are too fatty or tough.
- For more color and flavor, you can add large-cut bell peppers, cherry tomatoes, or whole olives (be careful with salt if you add olives).
- I’ve also tried adding a bit of smoked paprika to the basting, which completely changes the flavor, but not everyone likes it.
Serving ideas:
- It goes excellently with roasted pepper salad, wild rice, simple mashed potatoes, or baked potatoes. If you want to elevate it to a festive meal, put some horseradish sauce or mustard on the table; it pairs well with the juice from the dish.
- For drinks, I prefer a dry white wine or even rosé, something refreshing, not sweet. Beer doesn’t pair well with this type of meat, in my opinion.
- If you have guests, you can create a menu with a cream soup to start, followed by the rabbit with the chosen side dish and a light dessert, like a simple cake or fruit.
Frequently asked questions
Does rabbit meat really need to be marinated for that long?
Yes, if you want it to be tender and not taste bland. At least 12 hours, even 24 if you have the time. I’ve tested it with 6 hours – almost no difference in taste.
Can I add wine to the marinade?
You can, but I don’t. A glass of dry white wine works, but make sure it’s not too acidic, as it toughens the meat. If you add it, reduce the water in the recipe a bit.
What if I don’t have dried vegetables?
You can use fresh vegetables, finely chopped, and maybe a bit of extra salt. It won’t have the same intense flavor, but it will work. Or use your favorite spices, without overdoing it.
Can rabbit be cooked in a pressure cooker?
Yes, for older meat, you can boil it for 15-20 minutes under pressure, then put it in the oven with the sauce and vegetables. This is if you want to shorten the cooking time and ensure it’s not tough.
Can I freeze marinated rabbit?
It’s better not to. The meat loses its texture after freezing, especially after being in a marinade with salt. If you have too much, freeze the raw pieces separately without marinating them first.
What do I do if the meat dries out in the oven?
You can cover the dish with aluminum foil during the first half hour, then remove it to brown. Or add a tablespoon or two of marinade liquid if you see the dish is too dry halfway through.
Nutritional values
In terms of calories, rabbit is one of the leanest meats, with about 130-140 kcal per 100 g raw. After cooking it (with the sauce, vegetables, some oil, and margarine), a serving comes to about 300-350 kcal, maybe 400 if you add a serious side dish. Plenty of protein (about 25 g/100 g of meat), not too much fat (especially if you don’t overdo it with margarine/oil). It’s diet-friendly, doesn’t spike your cholesterol, and doesn’t make you feel heavy after a meal. Plus, it has no carbohydrates from the meat or marinade, only if you add potatoes or other sides. If you want it even leaner, skip the margarine and use only a moderate amount of oil.
How to store and reheat
If you have leftovers, place the rabbit pieces and vegetables in sealed containers, along with the juice from the dish (don’t leave just the bare meat, as it will dry out unnecessarily). It can be kept in the fridge for a maximum of 2-3 days, no longer, as it starts to smell. When reheating, either put them in the oven covered with foil at 160°C for about 15-20 minutes (add 1-2 tablespoons of water or broth if the juice has dried), or on the stovetop in a non-stick pan with a little water and a lid on low heat. If you microwave it, the meat tends to toughen up, so I don’t recommend that. Alternatively, you can chop the leftover meat for a salad or a savory pie the next day; nothing goes to waste.
In short, to save you time on stories: it takes about 15 minutes to prepare everything for the marinade, plus 12 hours in the fridge (I usually do this in the evening and cook it the next day). Baking takes about an hour. Servings, let's say, 4-6, depending on how much you eat and if you add side dishes. The level of difficulty isn't complicated, just don't skip steps and don't forget the meat in the oven. And don't panic if it seems like it’s not browning at first, because it will get color in the end if you're patient.
I make this recipe quite often, especially when I can get rabbit raised by someone I know (store-bought seems different, but it works too). I like that it’s not hard to make and you can use vegetables from the fridge; it doesn’t require any fancy ingredients. Plus, compared to chicken or pork, rabbit is leaner and has a cleaner taste, if you will, and you don’t feel heavy after the meal. I also like that it can be made in advance; the marinade does all the work, and you don’t have to hover over the pot.
Ingredients. I’ll write down what I used last time, with measurements, so you don’t get lost. For a whole rabbit (about 1.2-1.5 kg, cut into pieces):
- 1 liter of water (for the marinade, enough to cover the meat; if you need more, add it)
- 1 large onion, sliced (adds sweetness and a bit of flavor to the marinade)
- 1 carrot, sliced (makes the marinade sweeter without drastically changing the taste)
- 4-5 garlic cloves, sliced (I use 5, so you can taste it a bit in the meat, not just on the surface)
- 1 tablespoon of dried vegetables, like a salt-free mix (I tried with some salt in them, and it turned out too salty, so be careful)
- salt, about a large tablespoon (don’t be stingy here, or you’ll end up with bland meat)
For the basting sauce, you’ll need:
- 1 tablespoon of margarine (butter works too, though I don’t always have it, so margarine is a constant for me; oil doesn’t work the same, it dries out)
- 3 tablespoons of olive oil (you can use sunflower oil if you don’t have anything else, but olive oil gives a different flavor)
- 1 tablespoon of dried vegetables (for that layer of flavor and color on top)
- 1 teaspoon of salt (no more, as the meat is already salty from the marinade)
- 1 tablespoon of sweet paprika (or smoked, if you have it; it totally changes the vibe)
- 1/2 teaspoon of pepper (you can add a bit more if you want some heat)
That’s about it, plus the vegetables from the marinade, which you won’t throw away; you’ll use them in the oven, placing them among the meat.
Now, about how to make it, step by step (and what I’ve learned through experience):
1. Put the water in a large pot (I use an old pot with a lid, but any large pot will do). Cut the onion into slices, the carrot into rounds, and the garlic into slices, then throw them into the water. Add the salt and dried vegetables. Don’t add pepper or other strong spices to the marinade, as they alter the flavor. I once tried adding bay leaves, but the smell was too strong.
2. Submerge the rabbit pieces in the marinade, ensuring they are completely covered. If they’re not covered, add a little more water, but don’t overdo it, or you’ll lose concentration. Seal with a lid (or plastic wrap) and place in the fridge for at least 12 hours. It’s best to leave it overnight so you don’t stress.
3. After this time, take the meat out of the marinade and place it in a colander. Shake it well to get rid of excess water. Don’t start wiping it with a towel; just let it drain. Keep the marinade; don’t throw it away, as you’ll need the vegetables.
4. Drain the vegetables from the marinade separately. Don’t wash them, as they already have flavor. Don’t put all the liquid in the baking dish, just the vegetables, so the meat doesn’t get soggy.
5. Now make the basting sauce: mix the margarine (at room temperature; if it’s hard, you won’t be able to blend it), olive oil, dried vegetables, salt, paprika, and pepper in a small bowl. It should turn into a thicker, colorful paste. I dipped my finger to taste, to make sure it’s not too salty; it’s better to adjust now than after the meat is in the oven.
6. Rub each piece of rabbit on all sides with this paste. Don’t skimp; it should be a generous layer, as that’s where all the flavor is. Place them in the baking dish one by one (I use a deeper dish so the juices don’t spill all over the oven).
7. Sprinkle the drained vegetables from the marinade over the meat. I usually end up with a thin layer of onion and carrot on and around the pieces. If you feel like it, you can add large-cut potatoes (I usually parboil them first so they don’t remain hard in the end) and whole mushrooms, just washed and dried, without cutting.
8. Drizzle a little oil on top, so the vegetables and meat don’t dry out on the surface.
9. Place the dish in the preheated oven at 180-190°C for about an hour. After about 30 minutes, take the dish out and turn the pieces of meat to brown evenly. If you see that it’s drying out too much, you can add half a cup of the marinade liquid (only if you feel there’s too much evaporation), but usually, it’s not necessary if you’ve added enough vegetables and a bit of oil.
10. In the last 10 minutes, if you want it well browned, you can increase the heat or turn on the grill for a bit. But don’t leave it unattended, as it burns quickly.
In the end, take the meat out and let it rest for 5-10 minutes. Serve it with the vegetables from the dish, and if it’s to my taste, with some roasted pepper salad or a sour salad (it also goes well with pickles if you like them). Don’t throw away the juice from the bottom of the dish! Pour it over the meat when serving; it adds all the flavor.
Tips, variations, and serving ideas
Useful tips:
- Don’t rush the marinade. 12 hours is the minimum; if you have time, leave it for even 24.
- Don’t try to put too much paprika or salt when basting, as it will clump on the meat and become too salty. I’ve had the misfortune of being overly generous and ending up with salty meat.
- If you have an older rabbit (the meat is tougher and more fibrous), keep it in the marinade for 24 hours and possibly steam it for 10 minutes before the oven, or it will remain tough.
- Don’t throw away the vegetables from the marinade, even if they look discolored; they still have all the flavor in them.
- It’s important that the butter or margarine is soft; don’t struggle with it cold from the fridge.
Ingredient substitutions and adaptations:
- Margarine – you can use butter, but it should be at least 82% fat. With plain oil, the sauce doesn’t stick to the meat as well.
- Olive oil – sunflower oil works too, but the flavor is milder.
- Dried vegetables – if you don’t have them, you can use a mix of grated carrot, celery, and dehydrated onion at home, but be careful they don’t have salt or MSG.
- For a gluten-free version: be cautious with store-bought dried vegetables, as they sometimes contain gluten additives. The safest option is to mix your dried vegetables at home.
- You can make the recipe without margarine, just using oil, but the taste will be different; it won’t be as creamy on the meat.
- For a lighter option, skip the margarine and use only 2 tablespoons of oil, but don’t expect a browned crust.
Variations:
- If you don’t have rabbit, turkey or chicken works reasonably well, but the texture isn’t the same; the idea remains. I don’t recommend using pork or beef, as they are too fatty or tough.
- For more color and flavor, you can add large-cut bell peppers, cherry tomatoes, or whole olives (be careful with salt if you add olives).
- I’ve also tried adding a bit of smoked paprika to the basting, which completely changes the flavor, but not everyone likes it.
Serving ideas:
- It goes excellently with roasted pepper salad, wild rice, simple mashed potatoes, or baked potatoes. If you want to elevate it to a festive meal, put some horseradish sauce or mustard on the table; it pairs well with the juice from the dish.
- For drinks, I prefer a dry white wine or even rosé, something refreshing, not sweet. Beer doesn’t pair well with this type of meat, in my opinion.
- If you have guests, you can create a menu with a cream soup to start, followed by the rabbit with the chosen side dish and a light dessert, like a simple cake or fruit.
Frequently asked questions
Does rabbit meat really need to be marinated for that long?
Yes, if you want it to be tender and not taste bland. At least 12 hours, even 24 if you have the time. I’ve tested it with 6 hours – almost no difference in taste.
Can I add wine to the marinade?
You can, but I don’t. A glass of dry white wine works, but make sure it’s not too acidic, as it toughens the meat. If you add it, reduce the water in the recipe a bit.
What if I don’t have dried vegetables?
You can use fresh vegetables, finely chopped, and maybe a bit of extra salt. It won’t have the same intense flavor, but it will work. Or use your favorite spices, without overdoing it.
Can rabbit be cooked in a pressure cooker?
Yes, for older meat, you can boil it for 15-20 minutes under pressure, then put it in the oven with the sauce and vegetables. This is if you want to shorten the cooking time and ensure it’s not tough.
Can I freeze marinated rabbit?
It’s better not to. The meat loses its texture after freezing, especially after being in a marinade with salt. If you have too much, freeze the raw pieces separately without marinating them first.
What do I do if the meat dries out in the oven?
You can cover the dish with aluminum foil during the first half hour, then remove it to brown. Or add a tablespoon or two of marinade liquid if you see the dish is too dry halfway through.
Nutritional values
In terms of calories, rabbit is one of the leanest meats, with about 130-140 kcal per 100 g raw. After cooking it (with the sauce, vegetables, some oil, and margarine), a serving comes to about 300-350 kcal, maybe 400 if you add a serious side dish. Plenty of protein (about 25 g/100 g of meat), not too much fat (especially if you don’t overdo it with margarine/oil). It’s diet-friendly, doesn’t spike your cholesterol, and doesn’t make you feel heavy after a meal. Plus, it has no carbohydrates from the meat or marinade, only if you add potatoes or other sides. If you want it even leaner, skip the margarine and use only a moderate amount of oil.
How to store and reheat
If you have leftovers, place the rabbit pieces and vegetables in sealed containers, along with the juice from the dish (don’t leave just the bare meat, as it will dry out unnecessarily). It can be kept in the fridge for a maximum of 2-3 days, no longer, as it starts to smell. When reheating, either put them in the oven covered with foil at 160°C for about 15-20 minutes (add 1-2 tablespoons of water or broth if the juice has dried), or on the stovetop in a non-stick pan with a little water and a lid on low heat. If you microwave it, the meat tends to toughen up, so I don’t recommend that. Alternatively, you can chop the leftover meat for a salad or a savory pie the next day; nothing goes to waste.