Roast Rabbit

Authentic Romanian Roast Rabbit Recipe with Bacon and Garlic

Region / culture: Romania | Preparation time: 1 hour | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Roast rabbit is a delicious and flavorful dish that is perfect for a special occasion or a cozy family dinner. The tender meat of the rabbit pairs perfectly with the smoky flavor of the bacon and the aromatic garlic. This recipe is sure to impress your guests and leave them wanting more.

History

Roast rabbit has been a popular dish in many cultures for centuries. It was a common meal in medieval Europe and has since become a staple in many traditional cuisines. Rabbits were often hunted for their meat, which was considered a delicacy. Today, roast rabbit is enjoyed by many as a gourmet dish that is both delicious and nutritious.

Ingredients

back and hind legs of one rabbit
salt
bacon
garlic
lard
1 tbsp vinegar

How to prepare

After removing the meat from the marinade, rinse it with cold water, sprinkle with salt, and let it sit for approximately 1 hour.
Then, pat it dry and insert pieces of bacon and garlic cloves into it.
Grease a pan with lard, place the meat inside, pour 0.5 cup of water, add a pinch of salt, and a tablespoon of vinegar or preferably 0.5 cup of wine.
Place 1 tbsp of lard over the meat and roast it at medium heat, making sure to baste it every 10 – 15 minutes with the pan drippings.
Once it is ready, slice the meat, arrange it on a platter, and pour the pan drippings over it.
If there is too little sauce, after removing the meat, add 2 tbsp of water and let it come to a boil on the stovetop.
The sauce can be served separately in a gravy boat.
Serve the meat with beet salad.

Variations

You can add herbs such as rosemary or thyme to the marinade for added flavor.
Substitute the bacon with pancetta for a different twist on the dish.

Cooking Tips & Tricks

Make sure to rinse the meat with cold water after marinating to remove any excess salt.

- Pat the meat dry before stuffing it with bacon and garlic to ensure a crispy and flavorful crust.

- Basting the meat every 10-15 minutes will help keep it moist and tender.

- Serve the meat with a side of beet salad to complement the flavors of the dish.

Serving Suggestions

Serve the roast rabbit with a side of beet salad and roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Roasting the rabbit at medium heat ensures that it cooks evenly and stays tender.

Ingredient Substitutions

You can use olive oil instead of lard for a healthier option.

- White wine can be used instead of vinegar for a different flavor profile.

Make Ahead Tips

You can marinate the rabbit overnight for a more intense flavor.

Presentation Ideas

Arrange the sliced meat on a platter and drizzle the pan drippings over the top for an elegant presentation.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

0g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals.

Summary

This roast rabbit recipe is a high-protein and low-carb dish that is rich in essential vitamins and minerals. It is a nutritious and delicious option for a special meal.

Summary

Roast rabbit is a classic dish that is both delicious and nutritious. This recipe is sure to impress your guests and become a favorite in your household. Enjoy the tender and flavorful meat with a side of beet salad for a complete and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago, when I was just a young girl living in a small village nestled in the rolling hills of the countryside. My family didn't have much, but what we lacked in material possessions, we made up for in love and warmth.

I remember it was a crisp autumn day when I stumbled upon the recipe for roast rabbit. I had been wandering through the village market, taking in the sights and sounds of the bustling stalls filled with fresh produce and homemade goods. I was drawn to a small, weathered cookbook that had been tucked away in a corner of a dusty old bookshop.

As I flipped through the pages, my eyes landed on a recipe for roast rabbit that had been handwritten in elegant script. The ingredients were simple—rabbit, herbs, vegetables, and a few other pantry staples. But it was the method of preparation that caught my attention. The author spoke of slow-roasting the rabbit until it was tender and succulent, then serving it with a rich, savory gravy that would make your mouth water just thinking about it.

I knew I had to try my hand at making this dish. I purchased the cookbook with all the coins I had in my pocket and hurried back home to show my family what I had found. My mother raised an eyebrow when she saw the recipe, unsure of what to make of it. But my grandmother, who had always been an adventurous cook, took one look at the recipe and nodded approvingly.

"Roast rabbit," she said with a twinkle in her eye. "Now that's a dish fit for a special occasion."

And so, with my grandmother's guidance, we set out to make the roast rabbit together. We marinated the rabbit in a fragrant blend of herbs and spices, then stuffed it with a mixture of onions, garlic, and fresh herbs. We placed it in the oven and let it slow-roast for hours, filling the house with the mouthwatering aroma of roasting meat and herbs.

When the rabbit was finally done, we placed it on a platter and spooned the rich gravy over the top. The meat was so tender, it practically fell off the bone, and the savory gravy was the perfect accompaniment. As we sat down to eat, my family's eyes widened with delight as they took their first bites of the roast rabbit.

From that day on, roast rabbit became a staple in our household. It was a dish that we would make for special occasions, when we wanted to celebrate and share a meal with loved ones. And each time we made it, I would think back to that crisp autumn day when I stumbled upon the recipe that would become a cherished part of our family's culinary tradition.

Now, as I sit here in my kitchen, surrounded by the comforting scents of herbs and spices, I can't help but smile at the memory of that day. The recipe for roast rabbit may have come from a dusty old cookbook in a forgotten corner of a village market, but to me, it will always be a reminder of the love and warmth that fills our home whenever we gather around the table to enjoy a meal together.