Rabbit in foil
Description
The dish is prepared without unnecessary complications. Of course, rabbit meat isn't the most common, but I personally love it and try to cook it often, as it always turns out delicious. Today I'd like to share with you a tried-and-true recipe and explain how to make rabbit wrapped in foil. I'm currently cooking it in a multicooker, which I recently received as a gift, but if you don't have one, you can prepare this dish in the oven as well. Whichever method you choose, the foil-wrapped rabbit will turn out incredibly tasty and aromatic—such delicious meat you've never tried before. The finished dish is ready to be served.
Instructions
- 1
Step 1
First, we slice the slightly frozen rabbit meat into 1-1.5 cm thick pieces and place them into a pot. Pour in water until it completely covers the meat, then add bay leaf, cloves, peppercorns, and a little salt. Let the pot sit in a warm place for 15-20 minutes, then pour in vinegar, mix everything, cover the pot with a lid, and marinate the meat for another 30 minutes.
- 2
Step 2
While the rabbit meat is marinating, we peel the onion and slice it into rings.
- 3
Step 3
Then we cut the foil into rectangles and fold the edges. We place onion rings at the bottom of each pouch, add the marinated meat on top, put half a teaspoon of liquid smoke into each pouch, and sprinkle the rabbit meat with ground pepper.
- 4
Step 4
If cooking in a multicooker, it's not necessary to tightly wrap the meat in foil—simply place the packets into the bowl and cook for 30 minutes on the "Baking" setting (vent open). When cooking in the oven, wrap the foil more tightly to prevent juices from leaking and the meat from drying out. Bake the rabbit in a preheated oven at 180°C for about 40–50 minutes.
- 5
Step 5
Transfer the cooked meat to a plate and serve with any side dish of your choice.