Welcome and welcome to Paulina Kitchen! You know that in this blog we are lovers of grandmother's recipes , those who perfume the house and make us travel to the past. That is why this time we are going to cook a good delicacy of grandmothers: baked rabbit.
This traditional recipe has its tricks and secrets , as a good recipe of the grandmother, but it is also simpler than many believe . In this note, we are going to review all those tricks to get a juicy baked rabbit , with the crunchy skin that we like so much, and without much effort.
If you have ever faced this recipe and have a dry or tasteless rabbit, do not worry, that has happened to everyone. The secret is in the details , so we are going to see the best tricks so that the grandmother's baked rabbit recipe is perfect and well tasty, worthy of a good applause.
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About the baked rabbit
Before getting to work, let's talk a little about what is really a good baked rabbit . It is a recipe that has been in the kitchens of Spain. It is not just a tasty dish, it is also a tribute to field cuisine , to those simple and authentic ingredients that, when combined in the right way, become a delicacy.
- The baked rabbit is a recipe that is prepared in all regions of Spain, but each family has its version, its personal touch. And although the bases are the same, there are endless ways to give it a personal seal.
What we are going to see here is the basis of the baked rabbit recipe , but they will see that with personal contributions they can make their own version.
Rabbit meat: an unknown jewel
The first thing to know is that rabbit meat is very special . Not only is it rich, but it is also a healthy option . It has little fat, is rich in protein and is ideal for those who seek to take care of themselves. But, eye, it is also a meat that can be a bit delicate to cook . If we exceed time in the oven, it can be dry.
Rabbit meat has a soft flavor , so the condiments we use are very important. Whether in recipes such as stewed rabbit or rabbit to chin , or in today's plate: baked rabbit , meat is like a sponge that absorbs those flavors.
But we repeat, the key to consider in rabbit recipes is time , since being a lean meat , we have to be careful with the duration of cooking to achieve a juicy baked rabbit .
Grandma's baked rabbit: 10 secrets
The baked rabbit has something magical, and that is because grandmothers have secrets that do not always share ... until now. Here we are going to see 10 key tips for the oven roasted rabbit to be the same as that of our grandmothers, or better.
- Previous marinated : marinated with white wine, garlic and herbs is key, grandmothers know very well. Not only softens the flesh, but it gives it an incredible flavor. Leave the rabbit in the marinate at least a couple of hours, or better yet, all night.
- The white wine touch : the baked rabbit with potatoes and white wine is a classic. The wine gives flavor and helps the meat stay juicy during cooking.
- Aromatic herbs : herbs such as thyme, rosemary, and laurel are the soul of the recipe. A good baked roasted rabbit has to be well flavored.
- Slow cooking : cooking the rabbit at low temperature and for a longer time ensures that it is juicy inside and crunchy on the outside . The ideal is to keep it at 160-170ºC.
- Cover when cooking : We recommend covering the source with aluminum foil to prevent the meat from drying out. This remains hydrated with the flavors of wine, chicken broth and herbs.
- Seal the rabbit before baking: a trick is first to brown the rabbit pieces in a pan with hot oil to keep your juices better.
- Add butter : A trick so that the skin of the baked rabbit is brush is brush with a little butter mixed with oil (so that it does not burn) during cooking.
- Potatoes as accompaniment : What would be the baked rabbit without potatoes? Baked potatoes absorb all rabbit and wine juices, becoming a perfect complement.
- The final touch with the grill : If at the end of cooking the skin of the baked rabbit is not crispy enough, the last 5 minutes (without aluminum foil) can be cooked in the oven grill (without aluminum foil). But beware of passing.
- Let the rabbit stand : It is crucial to let the rabbit stand about 10 minutes before cutting it so that the juices are redistributed inside the meat.
Cooking time for a juicy baked rabbit
This is one of the million dollar questions. How long does it take a rabbit to cook in the oven? And the answer depends on several factors : the size of the rabbit, if it is cooked whole or in pieces, the oven temperature ... but do not worry, here we leave you a general guide to cook the baked rabbit .
- A medium -sized entire rabbit 1 hour and 1 hour and 15 minutes to cook at a temperature of 170ºC.
- rabbit is cut , the time is reduced a bit, about 45 minutes to 1 hour .
Always the best indicator is when the skin is brown and by clicking the meat, the juices come out clear .
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Baked rabbit recipe
Yields: 4 portions
Previous marinated: 2 hours
Preparation time: 2 hours
Ingredients
- 1 whole rabbit (approximately 1.5 kg)
- 4 garlic cloves
- 1 glass of white wine
- 1 glass of chicken broth
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 2 bay leaves
- 4 medium potatoes
- 1 tablespoon of butter (or lard, according to preference)
- Olive oil
- Salt and pepper to taste
- Chopped parsley to decorate (optional)
How to make juicy rabbit step by step
- Marinate the rabbit : place the rabbit (whole or in pieces) in a large fountain or bowl. Add the machacated garlic cloves, white wine, thyme, rosemary, bay leaves, salt and pepper. Rub the rabbit well with this mixture, ensuring that it is completely impregnated. Cover the bowl with film paper and let marinate cold for at least 2 hours. For a better result, leave marinating all night.
- Peel the potatoes and cut them into fine slices (about 5 mm thick). Place them on an oven tray, sprinkle with a splash of olive oil, salt, pepper and mix well so that all potatoes are impregnated with oil. Reserve.
- Preheat the oven to 170º.
- Remove the rabbit from the marinade and place it on the potatoes. Pour the marinade over the rabbit and potatoes to take advantage of all those juices and flavors. Add the broth vessel so that the potatoes are juicy and the rabbit does not dry out.
- Cover the tray with aluminum foil and cook for about 1 hour. Go checking eventually that it does not lack liquid. If necessary, add more broth.
- After the time, take out the aluminum foil and brush the rabbit skin with a mixture of melted butter and a little oil, let the rabbit be brown during the last 10/15 minutes, until the skin is crispy and golden.
- Remove the rabbit from the oven (it can be covered so that it does not cool) and let it stand 10 minutes before cutting it, so that the juices are distributed well and the meat is more juicy. Serve with potatoes and decorate with a twig of fresh parsley.
