How to make
The rabbit is washed well. It is cut into 2 parts lengthwise.
The onion is cleaned and cut into round slices. Spread it evenly over the bottom of a deep baking pan.
The rabbit is well salted on all sides and put on the onion canapé.
The garlic is peeled and cut into halves. With the tip of the knife, holes are made in the rabbit, in which pieces of garlic are placed.
The wine and beer are poured into the bowl. Add the oil and soy sauce. Season it with thyme, oregano and black pepper. Mix.
Add the flour and paprika and beat well again. The rabbit is poured with the finished marinade. Cover the baking pan with foil and leave it in the fridge for a few hours to cool.
Then the oven is heated to 390°F (200°C). The rabbit is placed in the oven to roast.
When it boils, the oven is reduced to 340°F (170°C). Roast the rabbit for about 2 hours.
After that, the foil is removed and the rabbit is smeared with the butter. Place it back into the oven to roast. 2-3 times the roasted rabbit is poured with a spoon with the remaining marinade in the baking pan.
In about 20 minutes, the rabbit is ready. The result is an incredibly delicious and juicy roasted rabbit with onions and wine.
