How to make
Rabbit meat has a high nutritional value. But from a cooking point of view, the most appealing parts are the back and legs. The meat of a young animal is tender and soft, it has a light pink color.
In the rabbit recipe I have for you, it is young and tender. The stewed rabbit in the oven is usually ready in 50-60 minutes with fan.
Wash the rabbit with cold water and vinegar. Since it is a young rabbit, about 2.9 lb (1.3 kg), it does not need to be soaked in vinegar. The rabbit marinade is quite enough to make it taste wonderful.
Spike the rabbit with the peeled garlic cloves.
Pour the olive oil (oil), soy sauce and wine into a deep bowl and then place the rabbit flavored with citrus thyme leaves and rosemary, a sprig placed in the abdominal cavity, salt, black pepper and mustard.
Turn the meat from time to time in the marinade and leave it overnight.
Preheat the oven to 390°F (200°C). Put the marinated rabbit from the previous day along with the marinade in a baking bag and put it in a tray.
In the same tray, in another baking bag, put the whole potatoes, the chopped large carrots, the whole mushrooms, a sprig of rosemary, salt and black pepper.
Bake for about 80 minutes, with a fan - a maximum of 60 minutes.
Cooked like this, the roasted rabbit becomes extremely tender and delicious.
Do not hesitate to prepare roasted rabbit with mustard and soy sauce according to this recipe, it is the easiest and most delicious one possible.
With an incredible aroma from the oil of lemon thyme and rosemary, pleasure while eating it is guaranteed.
A worthy recipe for the most refined restaurant!
Remove and serve the rabbit accompanied by stewed-roasted vegetables.
Enjoy!
