Aromatic rabbit steak

The rabbit meat is washed well and cut.

We make the batter from: sliced ​​onion, sliced ​​celery, sliced ​​carrot, peppercorns, salt, thyme, ground pepper and wine. Put the meat in the bait and put it in the fridge for 2 hours, and stir from time to time.

In a tray we put the slices of bacon, and we pour the meat with the batter, on top we put the sliced ​​garlic.

Cover with aluminum foil and put in the oven on the right heat for 90 minutes, then remove the foil and let it brown for another 10-20 minutes.

Delicious rabbit vegetables steak in the oven & # 8211 One of my favorite steaks

You must try this rabbit steak with vegetables and olives because it is fragrant and extremely tasty. Certainly, your guests will be delighted by what you will put on the table and will appreciate your talent as a chef.


  • 1 rabbit of about 3 kg
  • 1 tablespoon white wine vinegar
  • ground black pepper and salt
  • 100 ml of olive oil
  • 2 red onions, 200 gr cherry tomatoes
  • 1 clove of garlic, 400 gr kalamata olives
  • 4-5 sprigs of thyme, 2 sprigs of rosemary
  • 250 ml white wine
  • half a teaspoon of brown sugar


Cut the rabbit into pieces and put it in cold water with vinegar for 2 hours. Remove from the marinade, then add over each piece of meat, salt and pepper. Heat the olive oil in a heat and fire resistant dish and then add the pieces of meat and fry until golden brown. Do not leave more than 2-3 minutes on each side.

Peel a squash, grate it and squeeze the garlic. Add the rabbit, onion and garlic to the pan and let it fry for another 1-2 minutes.

Add the cherry tomatoes and olives and mix well, leaving everything on the fire for another minute. Add thyme, brown sugar and rosemary and then pour in the wine. After another 1 minute, you must remove the pot from the heat.

Cover the bowl with foil and put it in the oven to bake the rabbit for 20 minutes. After the time has elapsed, let the rabbit meat cool for 10 minutes after which you can serve.

Rabbit steak

Spinning from a large rabbit, 100 g smoked bacon, 1 clove of garlic, 1 tablespoon butter salt.
The rabbit is cleaned and allowed to marinate, as shown above. Choose the right part of the steak, ie the back with the muscles, to which the legs are left behind, if the steak needs to be bigger. After removing from the marinade, whisk well with a napkin. It is then stuffed, with small pieces of bacon, about 3 cm long by 1/2 cm wide, inserted with the help of a special needle (it can be bought at grocery stores). You can also stuff the steak with garlic cloves. The bacon should not be inserted deep to brown on the fire. Smoked bacon without meat is used. The steak is placed in a long tray, with its back up, with two tablespoons of water and one tablespoon of butter. Place in the oven at the right heat. It should often be greased with butter from the pan. Serve with its sauce or a game sauce.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest

Fasting dessert with apples & # 8211 Ingredients

  • 300 gr white flour
  • 150 gr brown sugar
  • 125 ml oil
  • 250 ml of lukewarm water
  • 4 large apples
  • 100 gr walnut kernels
  • 5 gr baking powder
  • 5 gr cinnamon
  • 2 gr salt
  • oil and brown sugar for lining the tray
  • almond flakes for decoration

Dea's Cakes

The rabbit meat is washed well and cut.

We make the batter from: onion cut into scales, celery sliced, carrot sliced, peppercorns, salt, thyme, ground pepper and wine. Put the meat in the bait and put it in the fridge for 2 hours, and stir from time to time.

Put the slices of bacon in a tray

, and pour the meat with the whisk, put the sliced ​​garlic on top.

Cover with aluminum foil and put in the oven on the right heat for 90 minutes, then remove the foil and let it brown for another 10-20 minutes.

Roast flavor RABBIT

1 rabbit
2 onions
half of celery
1 carrot
2-3 leaves of the laurel
200 ml red wine
6 slices of bacon
1 clove garlic

Rabbit meat is washed and cut up.
We Baitul of: onion julienne, sliced ​​celery, sliced ​​carrot, pepper, salt, thyme, pepper and wine. We give the meat in the refrigerator bait and 2:00, and stir occasionally.
In a pan put slices of bacon
And pour meat stains, topped it with sliced ​​garlic.
Cover with foil and bake heat for 90 minutes, then remove foil and let 10-20 minutes to brown.

Roast turkey in carrot sauce

Ingredients: 1 kg of turkey meat (thighs or breast), 4 carrots, 1 onion, 4 cloves garlic, 1 teaspoon paprika, 1 teaspoon dried rosemary, 1 teaspoon salt, 1 tablespoon balsamic vinegar, 100 g of butter, 1 glass of water or white wine

Find out how to cook turkey steak in carrot sauce by clicking here.

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1 rabbit
Grease oil

For the marinade:
1 onion
1 carrot
5 cloves garlic
1 tablespoon vegeta

For the paste with which we grease the rabbit
1 tablespoon margarine
2 tablespoons olive oil
1 tablespoon vegeta
1 tablespoon paprika
Salt, pepper to taste

Method of preparation:
In a bowl put 1 liter of water, add sliced ​​onion, carrot and garlic and season with vegeta.

Put the meat in this marinade and leave it in the fridge until the next day.

Before preparing it, take the meat out of the marinade and let it drain for 10 minutes in a strainer.

In another strainer, drain the onion, carrot and garlic, which were also in the marinade.

We take a bowl, we put two tablespoons of olive oil, margarine, vegeta, paprika, pepper and salt and mix everything until we get a homogeneous paste.

Grease a pan with oil, the ready-made rabbit meat, grease it everywhere with margarine paste and put it in the pan, put the vegetables on top, drained beforehand, sprinkle everything with a little oil and put the tray in the oven for 1 hour. The ripening time also depends on how big and how old the bunny is.

We can serve this rabbit steak next to a rice garnish.
Put 600 ml of water in a saucepan, season with vegeta (if you do not eat vegeta, exclude it from the recipe) and salt to taste and add the rice chosen and washed beforehand. We boil it for 20 minutes, after which it is ready to serve.

Rabbit steak in white wine

Cut the bacon into cubes and fry it in a pan with 2 tablespoons of olive oil until the fat melts. When the fat has melted, remove the bacon from the pan and set aside.

In the same pan, fry the rabbit meat. When the rabbits are almost ready, take them out and set them aside.

Add to the pan another 2 tablespoons of oil, sliced ​​onion, chopped garlic, oregano, thyme, salt and pepper to taste.

Let it soften over low heat, then add the bacon and rabbit meat.

Pour the wine and let it boil until the alcohol evaporates.

Season if necessary, then pour 3 tablespoons of hot chicken soup. Boil for 40 minutes, until the meat becomes tender, meanwhile if necessary add a little more soup.

When the meat is ready, take it out of the pan and keep it warm.

Put the butter rubbed with flour in the pan, mix well until the butter melts, add a pinch of soup and cook for 5 minutes, until the sauce thickens.

Arrange the rabbit steak in a serving plate, pour the sauce on top and serve hot.

Rabbit steak with wine sauce

Do you want to prepare something healthy and fast? I recommend the rabbit steak, it tastes sweet and is a bit like chicken.

What ingredients do you need for rabbit steak with sauce
2 hind legs from a large rabbit
1 sprig of thyme
150 ml oil
200 ml of soup
150 ml of red wine
1 bunch of parsley

Find out how to make rabbit steak with sauce
Marinate the meat a few hours before, then take it out and wipe it with a clean towel. You skip it and leave it for about half an hour. Add the meat to the steak pan with a cup of soup and 150 ml of oil, a little salt and a few peppercorns. Cook the meat over high heat for an hour, turn it over and pour in the wine and thyme sprig. Leave it on the right heat for another hour, while you sprinkle the steak with the sauce from the pan. When you see that it turns golden, take out the meat on a plate, cut into pieces and sprinkle again with the sauce, then sprinkle with chopped parsley. Serve the steak with a garnish of natural potatoes.

Rabbit Steak with Mustard

Mix the mustard with 3-4 tablespoons of oil, grease each piece of meat and leave them in the fridge for about half an hour. We keep 1-2 tablespoons of the mustard mixture because we will use it later.

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Place the rabbit in a pan greased with a few tablespoons of oil and sprinkle the spices on top. Cover the dish and put in the oven at 180 degrees for about an hour and a half.

About twice during this time we take out the tray and grease the pieces of meat, on each side, with the rest of the mustard. After about 40 minutes, add 4-5 cloves of garlic and let the steak brown without a lid, and if, along the way, the liquid drops too much, add a little water.

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Separately, mix the breadcrumbs with 2-3 tablespoons of olive oil, 1 clove of crushed garlic and a lot of finely chopped parsley. We cut the back of the tomatoes, cut them in half, and put 1-2 tablespoons of breadcrumbs on each one. We place them in another tray, pour a little water next to them, and put them in the oven, at the same time as the rabbit.
The tomatoes do not stay too long in the oven, for about 20-30 minutes, until the breadcrumbs brown a little, and the tomatoes soften a little.
While the rest of the goodies are in the oven, we take care of the onion sauce. For this, finely chop the onion and fry it in a little oil until it starts to brown. Tune the wine, season with salt and pepper and simmer over medium heat until the liquid drops.

Place a few pieces of meat, half tomatoes and a few tablespoons of onion sauce on the plate. A very fragrant steak, with a special garnish, perfect for a festive meal, which goes very well with a white wine.

We invite you to the ant kitchen blog to discover other tasty recipes!

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