Surprisingly, the tender rabbit meat is very easily spoiled not only by improper cooking technology, but also by an incorrectly selected marinade. With white dietary meat, most provenant herbs perfectly combine, and if you want an intense taste, the rich spicy aromas inspired by oriental cuisine will come to the rescue. About this or that varieties of marinade for rabbit we will tell in this material.
Delicious marinade for a rabbit - recipe
A good marinade can also be used directly during the preparation of meat. So, the mixture prepared according to the following recipe will help you in case you want to put out the rabbit with vegetables.
Ingredients:
- vegetable oil - 210 ml;
- wine vinegar - 135 ml;
- water 95 ml;
- onion - 250 g;
- laurel leaves - 3 pieces;
- Oregano, rosemary - 3 branches each;
- hot pepper - to taste;
- the head of garlic.
Preparation
Before you prepare a marinade for a rabbit, throw a bunch of herbs and crushed garlic heads with slices of hot pepper into the water. Allow the mixture to warm up, add a generous pinch of salt and leave the liquid to cool completely. After cooling, add to the water vinegar with oil and immerse the prepared rabbit carcass in the resulting solution. Leave the rabbit in the marinade for up to 12 hours.
Marinade for rabbit in the oven
The preparation of a rabbit in an oven at a low temperature will help the meat absorb all the tastes and colors of the marinade, and therefore, go to the selection of ingredients especially carefully. The marinade for this recipe, ideal for baking in the oven, is a dry white wine of good quality and a simple set of dried herbs.
Ingredients:
- olive oil - 230 ml;
- lemon - 1 piece;
- white wine (dry) - 490 ml;
- Dried oregano, marjoram - 1 teaspoon each;
- garlic teeth - 3 pieces;
- tomato paste - 35 g.
Preparation
With the help of a stupa, turn garlic teeth into a paste. Add to the paste a generous pinch of salt, as well as dried herbs. Combine the oil with wine and lemon juice. Add the tomato paste and garlic paste paste to the marinade base. Rub the carcass of the rabbit with salt and immerse in the marinade. Leave the carcass to marinate for 3-4 hours before cooking.
Marinade for smoking rabbit
Since the smell remaining on the carcass after smoking will drown out the whole aromatic composition of the marinade, you should only bet on the taste. This mix of Asian spices can express itself in the finished product gently, but fairly confidently.
Ingredients:
- curry powder 5 g;
- garlic teeth - 4 pcs .;
- ginger - 3 cm piece;
- fish sauce - 35 ml;
- tomato paste - 20 g;
- 1/2 peel of lime;
- juice of 1 lime.
Preparation
In the stupa, grind the cloves of garlic and ginger in a homogeneous paste. Add salt, citrus juice and zest, and then combine it all with curry, tomato paste and fish sauce. Rub the carcass of the rabbit with the resulting marinating mixture and leave for at least 2 hours.
Marinade for shish kebab from rabbit
The main advantage of properly cooked shish kebab is the juiciness of meat, which is very difficult to save in case you are dealing with dietary rabbit meat. Dairy products like yoghurt or sour cream will help to add meat of fat content and juiciness.
Ingredients:
- garlic teeth - 3 pieces;
- onion - 145 g;
- honey - 35 ml;
- a pinch of chilli and thyme leaves;
- yoghurt - 115 g.
Preparation
Pass the first couple of ingredients through a meat grinder or rub them in a mortar. Mix the resulting paste with yogurt and spices, add honey, which after roasting caramelizes the meat from the outside. Immerse the pieces of carcass into the prepared mixture and leave for 4-6 hours.