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Prep Time15 min
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Cook Time1 Hour
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Serving4 People
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Oven-baked rabbit with wild asparagus – I followed one recipe from the old cookbook and made some modifications to it.
Rabbit, especially the hunted rabbit had quite a significant place in the old Georgian cookbooks. There are also other rabbit recipes in the cookbook of Barbare Jorjadze.
We have a small rabbit farm in the village. So, during the COVID-19 lockdown period, I had the chance to try different recipes. Cooking and baking was really a survival tool in lockdown. Other than that, sometimes, I and my husband went to the fields to collect some wild asparagus. Thus, I also used asparagus in my recipe and made an oven-baked rabbit with wild asparagus for my family.
Later on, I shall post the original recipe from the cookbook of Barbare Jorjadze.
Ingredients
Directions
Clean and slice the fresh rabbit.
Preheat the oven to 180 C.
Clean and mash garlic cloves.
Take a baking bowl and put the rabbit slices in it.
Poor wine in and add mashed garlic to the rabbit slices.
Add 50 g of butter (from 100 g) and salt.
Cover the baking bowl with foil and put it in the oven for about 40 minutes.
Carefully remove the bowl and add remaining butter to the dish and raise the temperature to 200C for 10 minutes.
Remove the foil, add some wild asparagus on it, and return to the oven for 5 minutes more.
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