I have made rabbit with peas and broccoli several times, especially when I have fresh rabbit and want to cook something that doesn't require complicated ingredients. Marinating overnight makes a difference, especially with rabbit meat, which can otherwise remain firmer. I usually organize my ingredients in advance and use what I have on hand.
Quick Info
Total time: about 13-14 hours (including overnight marination)
Preparation time: 20-30 minutes (not including marination)
Cooking time: 1 hour in the oven + prior boiling (about 30-40 minutes)
Servings: 3-4
Difficulty: medium
Recipe type: main, oven-cooked
Ingredients
rabbit pieces (about 1 kg)
1 small white onion
1/2 bell pepper
1 can of peas (drained peas, usually 400 g)
a few broccoli florets
olive oil (for marinating)
white wine (for marinating and cooking)
spices: vegeta, pepper, ginger
salt
Preparation method
1. Place the rabbit meat in a large bowl. Add olive oil, white wine, and spices to taste (usually vegeta, pepper, a little grated or powdered ginger, and salt if using). Mix well and cover the bowl. Let it marinate in the refrigerator overnight, for at least 10-12 hours.
2. The next day, finely chop the white onion. Cut the bell pepper into cubes.
3. In a pot or deep skillet, heat a little oil (from the marinade, if any is left). Sauté the onion until it softens slightly, without browning it too much.
4. Add the chopped bell pepper and stir for a few minutes over medium heat.
5. Place the rabbit pieces directly from the marinade over the onion and pepper, along with the marinade sauce.
6. After 4-5 minutes, pour in enough water to just cover the meat. Let it simmer on low heat, covered, until the meat starts to soften. This usually takes 30-40 minutes, depending on the size of the pieces.
7. Remove the rabbit pieces to a plate. Transfer the remaining onion, pepper, and sauce to an oven-safe dish (glass or ceramic).
8. On top of the onion and pepper layer, add the drained peas, then place the rabbit pieces and broccoli florets on top. The broccoli can be added raw; there's no need to blanch it beforehand.
9. Sprinkle salt and pepper to taste. Add a little more white wine and a few tablespoons of water.
10. Cover the dish with a lid or aluminum foil and place it in the oven at 180°C for about 1 hour. In the last part of cooking, you can uncover the dish to let the liquid reduce a bit.
Why I make this recipe often
I like it because I can prepare the meat in advance, and it cooks almost by itself in the oven. I don't need many expensive ingredients. The rabbit meat becomes tender and pairs well with the vegetables, while the peas and broccoli add different textures. It can be easily reheated the next day.
Tips and variations
Tips
If the rabbit is older, marinate it longer and cook it longer.
Use dry white wine, not semi-dry or sweet.
Cut the broccoli into not very small pieces, so it doesn't crumble while baking.
Substitutions
Canned peas can be replaced with frozen peas, but make sure they are well drained beforehand.
If you don't have bell pepper, use a regular bell pepper, but kapia has a sweeter taste.
You can skip the vegeta or use just salt and pepper.
Variations
If you have other vegetables on hand (like carrots or parsnips), you can add them with the onion, but no more than 1-2 small ones.
The recipe can be adapted without broccoli if you don't like it, although it adds color and texture.
Serving ideas
Serve hot, directly from the oven dish.
It goes well with plain rice, boiled potatoes, or even fresh bread.
Leftovers can be placed on a plate and reheated in the microwave or on the stovetop with a little water.
Frequently asked questions
Can I use frozen rabbit meat?
Yes, but it needs to be completely thawed before marinating. Pat it dry with paper to avoid excess water in the marinade.
Is it necessary to marinate the meat overnight?
For tender and flavorful meat, yes. If you don't have time, at least 3-4 hours in the fridge.
Should the broccoli be boiled before baking?
No, you can add it raw on top before putting the dish in the oven. It cooks sufficiently in the 60 minutes.
How do I know when the rabbit is fully cooked?
The meat should be tender and easily pulled away from the bone. You can check it with a fork at the end of the cooking time.
Can I make the recipe with other meat?
The technique works with chicken as well, but the marinating and boiling time will decrease. The taste will be different.
Nutritional values
Approximately, for one serving (without side dishes):
Calories: 310-340 kcal
Protein: 28-32 g
Carbohydrates: 12-15 g (from vegetables and peas)
Fats: 10-14 g (from olive oil and rabbit meat)
The values are approximate and depend on how much oil and wine you use. Peas add some carbohydrates, while broccoli is low in calories. Rabbit meat is quite low in fat.
Storage and reheating
It can be stored in the refrigerator, in a covered dish, for up to 2 days. It reheats easily in the oven, microwave, or on the stovetop with a little liquid. I do not recommend freezing, as broccoli and peas lose their texture. The recipe does not keep well for more than two days, especially due to the vegetables.
Quick Info
Total time: about 13-14 hours (including overnight marination)
Preparation time: 20-30 minutes (not including marination)
Cooking time: 1 hour in the oven + prior boiling (about 30-40 minutes)
Servings: 3-4
Difficulty: medium
Recipe type: main, oven-cooked
Ingredients
rabbit pieces (about 1 kg)
1 small white onion
1/2 bell pepper
1 can of peas (drained peas, usually 400 g)
a few broccoli florets
olive oil (for marinating)
white wine (for marinating and cooking)
spices: vegeta, pepper, ginger
salt
Preparation method
1. Place the rabbit meat in a large bowl. Add olive oil, white wine, and spices to taste (usually vegeta, pepper, a little grated or powdered ginger, and salt if using). Mix well and cover the bowl. Let it marinate in the refrigerator overnight, for at least 10-12 hours.
2. The next day, finely chop the white onion. Cut the bell pepper into cubes.
3. In a pot or deep skillet, heat a little oil (from the marinade, if any is left). Sauté the onion until it softens slightly, without browning it too much.
4. Add the chopped bell pepper and stir for a few minutes over medium heat.
5. Place the rabbit pieces directly from the marinade over the onion and pepper, along with the marinade sauce.
6. After 4-5 minutes, pour in enough water to just cover the meat. Let it simmer on low heat, covered, until the meat starts to soften. This usually takes 30-40 minutes, depending on the size of the pieces.
7. Remove the rabbit pieces to a plate. Transfer the remaining onion, pepper, and sauce to an oven-safe dish (glass or ceramic).
8. On top of the onion and pepper layer, add the drained peas, then place the rabbit pieces and broccoli florets on top. The broccoli can be added raw; there's no need to blanch it beforehand.
9. Sprinkle salt and pepper to taste. Add a little more white wine and a few tablespoons of water.
10. Cover the dish with a lid or aluminum foil and place it in the oven at 180°C for about 1 hour. In the last part of cooking, you can uncover the dish to let the liquid reduce a bit.
Why I make this recipe often
I like it because I can prepare the meat in advance, and it cooks almost by itself in the oven. I don't need many expensive ingredients. The rabbit meat becomes tender and pairs well with the vegetables, while the peas and broccoli add different textures. It can be easily reheated the next day.
Tips and variations
Tips
If the rabbit is older, marinate it longer and cook it longer.
Use dry white wine, not semi-dry or sweet.
Cut the broccoli into not very small pieces, so it doesn't crumble while baking.
Substitutions
Canned peas can be replaced with frozen peas, but make sure they are well drained beforehand.
If you don't have bell pepper, use a regular bell pepper, but kapia has a sweeter taste.
You can skip the vegeta or use just salt and pepper.
Variations
If you have other vegetables on hand (like carrots or parsnips), you can add them with the onion, but no more than 1-2 small ones.
The recipe can be adapted without broccoli if you don't like it, although it adds color and texture.
Serving ideas
Serve hot, directly from the oven dish.
It goes well with plain rice, boiled potatoes, or even fresh bread.
Leftovers can be placed on a plate and reheated in the microwave or on the stovetop with a little water.
Frequently asked questions
Can I use frozen rabbit meat?
Yes, but it needs to be completely thawed before marinating. Pat it dry with paper to avoid excess water in the marinade.
Is it necessary to marinate the meat overnight?
For tender and flavorful meat, yes. If you don't have time, at least 3-4 hours in the fridge.
Should the broccoli be boiled before baking?
No, you can add it raw on top before putting the dish in the oven. It cooks sufficiently in the 60 minutes.
How do I know when the rabbit is fully cooked?
The meat should be tender and easily pulled away from the bone. You can check it with a fork at the end of the cooking time.
Can I make the recipe with other meat?
The technique works with chicken as well, but the marinating and boiling time will decrease. The taste will be different.
Nutritional values
Approximately, for one serving (without side dishes):
Calories: 310-340 kcal
Protein: 28-32 g
Carbohydrates: 12-15 g (from vegetables and peas)
Fats: 10-14 g (from olive oil and rabbit meat)
The values are approximate and depend on how much oil and wine you use. Peas add some carbohydrates, while broccoli is low in calories. Rabbit meat is quite low in fat.
Storage and reheating
It can be stored in the refrigerator, in a covered dish, for up to 2 days. It reheats easily in the oven, microwave, or on the stovetop with a little liquid. I do not recommend freezing, as broccoli and peas lose their texture. The recipe does not keep well for more than two days, especially due to the vegetables.