Roast rabbit
You probably already know rabbit in cream or garlic. Why not try roasting it a little differently this time? In a fragrant marinade with chili. For a perfect combination of flavors, let it rest in the refrigerator for 24 hours.
Ingredients · Servings 4
- 1 whole rabbit
- For the marinade:
- 150 g butter
- 1 tablespoon of soup seasoning (Maggi)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- 1 tablespoon granulated sugar
- 100 ml ketchup
- 5 cloves of garlic
- 1 large onion
- 1 teaspoon chili
- 1 teaspoon ground pepper
- salt
Method · 2 h
- Peel the garlic and onion and cut into rings.
- Melt the butter and add the onion, garlic and all the spices.
- Cut the rabbit into pieces and place in this marinade and let it rest in the refrigerator for 24 hours.
- The next day, preheat the oven to 180°C, pour a little water over the rabbit and bake.
- Bake covered for about 1 hour. Then uncover and bake for about 30 more minutes until golden brown. Check during baking and add more broth if necessary.
- Serve with steamed rice.
