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Stuffed Marinated Rabbit with Rice and Vegetables

Nadia GalinovaNadia Galinova
Stuffed Marinated Rabbit with Rice and Vegetables
Image: Maria Simova
1 / 2
Preparation30 min.
Cooking120 min.
Тotal150 min.
"Rabbit meat is very dry, so when preparing it, stick to this recipe, so that you can enjoy a juicy and tasty result"


  • rabbit - 1 pc. (about 2 kg)
  • for the marinade
  • water - to cover the rabbit
  • red wine - 1 cup
  • vinegar - 1 cup
  • for spreading
  • salt - 1 full tbsp.
  • paprika - 1 tbsp.
  • oil - 3 tbsp.
  • for the stuffing
  • oil - 1 cup
  • spring onion - 1 bunch
  • carrots - 3 pcs.
  • mushrooms - 9 oz (250 g)
  • potatoes - 3 pcs.
  • rice - 10.5 oz (300 g)
  • bacon - 7 oz (200 g)
  • black pepper
  • salt - by taste
  • warm water - 4 cups

How to cook

Put the rabbit in a large pot. Fill the pot with enough cold water to cover the rabbit and pour the vinegar and wine. Leave it for at least 6 hours.

Then remove the rabbit, strain and dry it. Spread it with the pre-mixed spices for spreading, by rubbing the outside and inside. Place the very well-spread rabbit in a pot with a lid.

For the stuffing, pour the oil into the pot and add the pre-chopped vegetables (spring onions, carrots, mushrooms and potatoes) and fry them until they remain in fat.

Add the pre-washed rice very well under running water and diced bacon. Stir and fry for about 3 minutes.

Add as much salt and black pepper as you like.

Fill the rabbit's belly with some of the stuffing, close the belly by pinching the meat with 2 or 3 toothpicks.

Spread the rest of the stuffing on the bottom of the baking pan, around the delicious stuffed rabbit.

Pour 4 cups of warm water and put the lid on the baking pan.

Place the baking pan in a preheated oven at 392°F (200°C) and bake it for 2 hours.


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