Rabbit is the most valuable, dietary and useful meat. But many refuse to use it because of its specific taste. But you can easily get rid of it by proper soaking and pickling. In addition, such a procedure will give the dish extra flavor, and make the meat tender and incredibly tasty.
Below we will tell you how to marinate the rabbit before cooking, so that the meat is juicy and has no off-odor and taste and will offer several variants of this marinade.
How to marinate a rabbit for an oven in kefir?
Ingredients:
- rabbit carcass - 1 piece;
- onion - 450 g;
- kefir;
- mustard - 90 g;
- a mixture of dried Italian herbs - to taste;
- basil dried - to taste;
- black ground pepper - to taste;
- salt.
Preparation
Prepared properly, the rabbit carcass is cut into portions slices, pour them for several hours with cold water, and then dry it with salt, ground pepper and a mixture of dried Italian herbs. We lay the pieces of rabbit in a container suitable for marinating, alternating with layers of onions cut into rings. Kefir salt, pepper, add dried basil and pour the resulting mixture of slices of meat so that it completely covers them. If necessary, prepare an extra portion of spicy yogurt and add to the dishes with a rabbit. Determine the rabbit in the fridge for marinating for a minimum of twelve hours.
Then add the mustard to the pickled rabbit in kefir, mix it and mix it for another twenty minutes. After that, we spread the rabbit in a baking dish and stand in the oven heated to 185 degrees until cooked.
How to marinate a rabbit to extinguish?
Ingredients:
- rabbit carcass - 1 piece;
- white semisweet wine - 1 l;
- spicy herbs to choose from - to taste;
- black ground pepper - to taste;
- salt.
Preparation
Begin pickling the rabbit, first we'll wash it, dry the carcass and cut into pieces. Then rub each of them with a mixture of salt, pepper and herbs, put in a suitable container and fill it with white wine. Leave the meat for pickling in a cool place for at least twelve hours.
After this marinated in wine, a rabbit can be placed in a cauldron or a saucepan and cooked until ready with vegetables, adding a little wine, in which it marinated, favorite spices and herbs.