Oven-Roasted Rabbit in a Roasting Sleeve
Rabbit provides complete protein and a tender texture, while onion, carrot, and herbs build a fuller flavor. Roasting in a sleeve helps keep the meat moist and creates a filling hot dish without excess oil.
If using a whole rabbit, cut the rabbit meat (1800 g) into portions and soak it in cold water for 2–3 hours, changing the water a couple of times. Pat the meat dry.
Place the rabbit (1800 g) in a roasting sleeve. Add garlic (20 g), onion (150 g), carrot (100 g), fresh thyme (3 g), bay leaf (1 g), allspice (2 g), black pepper (2 g), and salt (12 g). Tie the sleeve and marinate for 2 hours.
Poke a few holes in the top with a toothpick, place the sleeve on a tray, and roast at 180°C for about 1 hour 30 minutes. Cut the sleeve open 20 minutes before the end so the meat can brown.
Remove the rabbit from the oven and let it rest in the sleeve for 10–15 minutes before serving.
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