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Roasted Rabbit in Tin Foil

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Roasted Rabbit in Tin Foil
24/09/2013
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Preparation
25 min.
Cooking
90 min.
Тotal
115 min.
Servings
5-6
"You can make this tasty masterpiece yourself, with just a little help from us! Try it and you won`t regret it!"

Ingredients

  • rabbit - 1
  • garlic - 1 head
  • bacon - 5.5 oz (150 g)
  • white wine - 2 cups
  • bay leaf - 2 - 3
  • black pepper - 15 peppercorns
  • allspice - a few peppercorns
  • for the marinade
  • paprika - 1 tbsp
  • mustard - 1 tsp
  • salt
measures

How to cook

Soak the rabbit in equal parts water and vinegar overnight. The next day, wash it well, dry it, and sprinkle it with plenty of salt and black pepper and spike the rabbit with pieces of garlic and bacon.

Blend the mustard with the paprika and oil or melted butter and dilute it with a little wine to smooth out the mixture and smear the rabbit with it. If you have anything left of this marinade, mix it with the remaining wine.

Put the rabbit in a buttered oven dish, top with 2 cups of water and about 1 cup of hot water, the bay leaves, then the black peppercorns. Cover the oven dish with foil and put it to bake in a preheated 390°F (200 °C) oven for about 1 hour and 30 minutes (depending on the rabbit).

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