Whole Rabbit Roasted

Whole roasted rabbit with potatoes and mushrooms: a savory and comforting recipe

Roasted rabbit is a classic dish that brings together traditional flavors with simple cooking techniques, resulting in a delicious meal perfect for a family dinner or a special occasion. This recipe combines the tender meat of the rabbit with a side of potatoes and mushrooms, all slow-cooked to develop rich and deep flavors.

Preparation time: 20 minutes
Marinating time: 12 hours (ideal)
Baking time: 1 hour
Total time: 13 hours 20 minutes
Servings: 4-6

Necessary ingredients:

- 1 farmed rabbit, cleaned and cut (approximately 1.5 kg)
- 2 tablespoons of red wine vinegar
- 2 tablespoons of olive oil
- 2 tablespoons of soy sauce
- 3 tablespoons of dry red wine
- 1 teaspoon of curry
- 1 teaspoon of sweet paprika
- 1 tablespoon of mustard
- 1 teaspoon of coriander (ground)
- 1 teaspoon of oregano
- 10 peppercorns (black or mixed pepper)
- 1-2 sprigs of thyme
- 2-3 bay leaves
- 5-6 cloves of garlic
- 300 g mushrooms (preferably champignon or pleurotus)
- 3-4 large potatoes (red or white)
- 100 g smoked bacon, diced

Recipe history:

The roasted rabbit dish has its roots in the culinary traditions of many cultures, often associated with festive meals or special occasions. Rabbit meat is prized for its delicate flavor and tender texture, while being low in fat, making it a healthy choice. In many cultures, rabbit is a symbol of abundance and prosperity, making it a popular choice in gastronomy.

Preparing the rabbit:

1. Marinating: In a large bowl, combine the red wine vinegar, olive oil, soy sauce, red wine, curry, paprika, mustard, coriander, oregano, peppercorns, and thyme. Mix well to create a homogeneous marinade.

2. Creating the marinade bath: Make a few incisions in the meat, especially in thicker areas, to allow the marinade to penetrate well. Push a few whole cloves of garlic and bacon cubes into these incisions to intensify the flavors.

3. Marinating the rabbit: Place the rabbit in a large container, pour the marinade over it, and massage the meat well. Cover the container with plastic wrap or a lid and refrigerate for at least 12 hours (ideally, let it marinate overnight).

Preparing the side dish:

4. Vegetable side: Peel the potatoes and cut them into quarters. Wash the mushrooms and leave them whole. In a baking tray, place the potatoes and mushrooms, sprinkle with paprika, a little olive oil, and a sprig of thyme, and mix well to coat the vegetables with the spices.

Cooking the rabbit:

5. Placing the rabbit in the tray: After the rabbit has marinated, place it over the vegetables in the tray. Add 2 cups of water to create steam during baking. Cover the tray with aluminum foil.

6. Baking: Preheat the oven to 180°C. Place the tray in the oven and bake for 30 minutes. This step will help the meat cook evenly and stay moist.

7. Browning: After 30 minutes, remove the aluminum foil and let the rabbit brown for another 30 minutes, basting it occasionally with the sauce from the tray. This will help develop a golden and crispy crust.

8. Deglazing with wine: If desired, halfway through the browning time, you can deglaze the dish with a cup of red or white wine to add an extra note of flavor.

Serving:

Once the rabbit is beautifully browned and the potato and mushroom side is cooked, remove the tray from the oven and let the dish rest for 10-15 minutes. This step allows the juices to redistribute in the meat, making it even more tender.

Place the rabbit on a large platter, surrounded by potatoes and mushrooms. You can garnish with fresh herbs, such as parsley or thyme, for a more appealing look.

Serving suggestions: This dish pairs wonderfully with a dry red wine, but can also be enjoyed with a light blonde beer. Additionally, a simple green salad will add a touch of freshness to the meal.

Nutritional benefits: Rabbit meat is an excellent source of protein, containing fewer fats than other types of meat. It is rich in B vitamins, especially B12, which helps maintain the health of the nervous system. Potatoes provide complex carbohydrates, while mushrooms are a good source of antioxidants.

Frequently asked questions:

1. Can I use frozen rabbit meat?
Yes, but make sure to thaw it completely before marinating.

2. How can I substitute the rabbit in this recipe?
You can use chicken or turkey meat, but the cooking time will vary.

3. Is it possible to make the recipe without meat?
Sure! You can create a vegetarian version using large stuffed mushrooms and seasonal vegetables.

Possible variations: Experiment with different herbs and spices, such as rosemary or sage, or add vegetables like carrots or celery to the side dish for a variety of textures and flavors.

This roasted rabbit recipe will not only impress your guests but will also become a family favorite. Enjoy its rich flavors and the time spent together at the table!