Roasted Rabbit

13/02/2014
Ivan
fromIvanNovice3990
"The secret to cooking a good rabbit is making the right marinade. And with this recipe you just can`t go wrong!"
Preparation30 min.
Cooking180 min.
Тotal210 min.
Servings6-8
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Ingredients

  • rabbit - 1 rabbit of about 3.5 lb (1.5 kg)
  • vinegar - 2 cups (500 ml)
  • water - 2 cups (500 ml)
  • marjoram - 1 tablespoon, white oregano
  • thyme - 1 tablespoon
  • bay leaf - 3 – 4
  • salt
  • peppers – 2
  • tomato juice – 5 2/5 cups (1.3 l) - not thick
  • garlic - 20 cloves
  • oil - 3 - 4 cups
  • honey - 1 tsp
  • eggs - 4 boiled

Preparation

The rabbit is cut and portioned into pieces. Combine all the ingredients for the marinade (vinegar, water, marjoram, thyme, bay leaves and salt) and put the rabbit pieces in it.

Cover the dish with foil, place it in a cold area and allow it to sit for 24 h. Remove the meat and wash it under running water. With a sharp knife, make holes in which to insert the garlic cloves (each piece of meat gets 2 cloves).

Arrange in a tray and cover with tomato juice, honey, chopped peppers and oil. Cover the tray with foil and put to bake - initially at 392°F (200 °C) until it boils, then reduce to 302°F (150 °C) and bake for about 2.5 hrs.

Remove the foil – you should have a thin layer of sauce remaining.

Serve the pieces of rabbit with 2-3 spoons of the sauce and chopped boiled eggs.

It is delicious served warm or cold.
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