Rabbit in the oven whole baked

4 servings
9 hours

How to bake a rabbit whole in the oven? Prepare the products. Take a rabbit not very large - the optimal weight is about 1. 5 kg. Greens can be any to your taste. In winter, fresh greens are quite possible to replace with dried ones. Sour cream is not very fatty, 10-15%.

Rabbit meat, although very healthy, has a specific taste. To get rid of it, I recommend soaking the carcass in cold water for 5-7 hours. Also, 1 teaspoon of 9% table vinegar can be added to the soaking water - then there will be no trace of extraneous odor.

First of all, turn on the oven 180 degrees so that it has time to warm up to the desired temperature - the preparation of the rabbit will not take long. For baking, you need a rather large heat-resistant shape for the carcass to fit in whole. Dry the rabbit, salt outside and inside, put in a dish for baking.

Slightly salt sour cream, add mustard. It can be regular mustard, Dijon or grained - choose for your taste.

Grind the garlic and add to the sour cream. You can also grate the garlic or pass through the press.

Dill, dry, chop with scissors or a knife. Add to the sour cream and mix until smooth.

Coat the rabbit generously with the sour cream mass a little inside and on top.

Place the tin in the baking sleeve or wrap tightly with foil. Put in the oven for 2 hours.

If you like crisper meat, then bake the rabbit for 1. 5 hours, then remove the sleeve (foil) and cook until crispy for another 30 minutes.

Serve a dish of seasonal vegetables. Enjoy your meal!