Prepare this delicious rabbit recipe with rice in the oven for a special family dinner. It’s a simple and tasty recipe that your whole family will enjoy…
MAIN INGREDIENTS OF THIS RECIPE:
- Rabbit, rice, olive oil, onion, white wine, egg yolk
HOW TO MAKE RABBIT WITH RICE IN THE OVEN:
Put 50 ml (1/4 cup) olive oil, the chopped onions and the chopped garlic in a saucepan and saute over low heat until the onion start to turn golden brown. Then, add the rabbit, drizzle with white wine and season with a little salt, pepper, nutmeg and red pepper sauce. Stir, cover the pan with a lid and cook over low heat about 45 to 50 minutes.
Meanwhile, in another saucepan, place 50 ml (1/4 cup) olive oil, the chopped onion, the chopped garlic and saute until the onion start to turn golden. Add the rice and season with a little salt. Stir and fry the rice for a minute in the olive oil. Pour the water (twice the rice volume), stir and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice about 10 to 12 minutes.
When the rabbit is cooked, turn off the heat and put it on a plate. Flake the rabbit with a fork and place it back into the pan together with the rice. Mix everything and place the mixture on a baking dish. Brush with egg yolk slightly beaten
YOU MAY ALSO LIKE:
- Rabbit in the oven with homemade sauce
- Stewed rabbit with spices
- Rabbit with ham in the oven
- Rabbit in the oven with lemon
(1 votes, 5.00 out of 5)Ingredients
- 1 kg (2 1/4 pounds) rabbit cut into pieces
- 50 ml (1/4 cup) olive oil
- 2 medium onions
- 3 cloves of garlic
- 100 ml (1/2 cup) white wine
- Nutmeg (to taste)
- Pepper (to taste)
- 1 egg yolk
- 1 tablespoon red pepper sauce
- Salt (to taste)
- 250 grams (1 1/4 cups) rice
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- 2 cloves of garlic
- Salt (to taste)
For the rice:
Directions
- Put 50 ml (1/4 cup) olive oil, the chopped onions and the chopped garlic in a saucepan and saute over low heat until the onion start to turn golden brown. Then, add the rabbit, drizzle with white wine and season with a little salt, pepper, nutmeg and red pepper sauce. Stir, cover the pan with a lid and cook over low heat about 45 to 50 minutes, stirring occasionally.
- Meanwhile, in another saucepan, place 50 ml (1/4 cup) olive oil, the chopped onion, the chopped garlic and saute until the onion start to turn golden. Add the rice and season with a little salt. Stir and fry the rice for a minute in the olive oil. Pour the water (twice the rice volume), stir and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice about 10 to 12 minutes.
- Preheat the oven to 180ºC (350ºF).
- When the rabbit is cooked, turn off the heat and put it on a plate. Flake the rabbit with a fork and place it back into the pan together with the rice. Mix everything and place the mixture on a baking dish. Brush with egg yolk slightly beaten and bake until golden brown, about 35 minutes.
- Turn off the oven and serve with salad.
