How to pickle a rabbit in white wine?

The question of how to pickle a rabbit is relevant for everyone who is fortunate enough to buy his carcass. Without marinating the desired softness can not be achieved. Any culinary action taken without this stage of preparation is doomed to failure. An alternative can only be a long steeping of the carcass in the water - preferably flowing, but a frequent change of the fill (at least once per hour) is permissible. However, this method of preliminary meat preparation is somewhat tiring, so people prefer pickling.

Most of all gourmets appreciate a rabbit marinated in white wine. However, we will show a breadth of views on cooking and give an overview of almost all used marinades. By the way, all of them have the right to exist, and moreover - each of the options gives rabbit meat its own, unobtrusive, but unique flavor note.

Acetic marinade

Let's talk at once: before pickling a rabbit, it should be cut off portion by piece. Basically, this animal is prepared in parts. There are, of course, recipes for whole carcass, but we can not say that they are super-successful. So, describing the composition of marinades, we will not always mention this necessary action.

Vinegar is often used for pickling. However, in order not to be "brought up" by the pickled rabbit, the recipe advises you to stop your choice on a wine product - it is more gentle. In its pure form, vinegar is not suitable for softening meat. He is bred in the water so that the smell is barely heard. The carcass is left in the solution for three hours, after which it is washed. Disadvantage: vinegar clogs the meat flavor, but its own almost do not destroy.

Soft pickle

One of the very good ways is how to pickle a rabbit. Designed, in fact, for hare meat, but the rabbit is more gentle, so that the result satisfies all. For the marinade the water boils, quartered onions, large pieces of carrots and celery, lavrushka and sweet pepper-peas are laid in it. After boiling in apple marinade pour apple cider vinegar - two-thirds of the remaining water. Due to the temperature, the smell basically disappears. The rabbit in the cooled composition is aged for about four hours.

Balsamic version

Professional chefs advise combining vinegar with butter. And vinegar is supposed to take balsamic, and oil - olive. The last instruction is not necessary to observe: the usual sunflower is suitable for pickling - we do not refined salad. But the vinegar "Balsamico" - this is important. Combined with seasonings and several types of pepper, it gives the rabbit meat a very delicate flavor. Garlic will also have to court. But you still need to marinate meat for at least two hours.

Marinade on serum

Simple and very effective technology, like marinating a rabbit. Tested on hares, so the result is guaranteed. Simply fill the serum with chopped carcass so that nothing sticks out of the liquid. For flavor, you can add dill. Eight hours later the meat becomes tender.

Marinade from kefir

This product is thicker than whey, so more time will be spent on marinating - half a day, no less. Before pickling the rabbit in kefir, the onions are broken with rings - many, how many do not mind. The rabbit carcass is peppered with seasonings with salt and shifted onions. If the base is dense, the contents of the bowl are mixed with hands. Poured low-fat kefir must completely cover the rabbit. After 12 hours in the marinade poured mustard mustard, everything is mixed and left for another 30 minutes. Be sure, the taste of the final product will please you.

Sour cream marinade

Extinguish a rabbit in sour cream - almost the most popular way of its preparation. However, it is not necessary to prepare it in this way . A rabbit marinated in sour cream, mixed with a little olive oil, spices and herbs, can be baked in the oven. Only keep him in the marinade for at least three hours.

Mayonnaise marinade

The French sauce won on demand all others, perhaps, not inferior to anything. They are in charge of everything - from salad to borsch, which generally requires sour cream. But in our case it's worth giving it to him: the rabbit marinated in mayonnaise turns out to be soft, fragrant and juicy. Special preparation process does not require special preparation: first the meat is seasoned, then the onion is poured into it (rings, lots), mayonnaise is added and the contents of the bowl are manually mixed. Stand in the marinade rabbit should be half a day. They say that if you hold it for 24 hours, it becomes unimaginably tender.

Beer marinade

Our people are closer to beer than wine. No wonder he invented a way to pickle a rabbit in a favorite intoxicating drink. Moreover, no special culinary "squats" recipe does not require. The rabbit is mixed with spices and lots of onions, poured with beer (light take or dark - it's up to you), which is mixed with a couple of spoons of balsamic vinegar and is heated to a boil. In this marinade the meat is left for half a day.

Olive oil with garlic and herbs

This composition is the second most popular in the whole world (on the first - a rabbit marinated in white wine). The basic recipe includes four olive spoons (and this is necessary!) Oils, a large (but not excessive personally for you) amount of pressed garlic and chopped greens, usually coriander and parsley. Sliced rabbits carefully rubbed with a mixture and marinated in the refrigerator for at least three hours. Before further cooking, the excess looks like meat.

Honey-soy marinade

Whatever may be said by those who prefer to marinate a rabbit in white wine, this method is much more suitable for ordinary citizens. Of course, it takes the same amount of time, but the meat turns spicy, moderately salty and very soft. For the marinade, combine two large spoons of soy sauce and vegetable (this time the origin is not important, will go sunflower), a couple of spoonfuls of lemon juice and two teaspoons - natural liquid honey. The rabbit is pre-peppered with pepper and salt, then - cooked marinade, sprinkled with onions (lots of it, too, it should give its juice to the marinade) and after mixing it is put in the fridge. There she will stay a day, no less! But then with it you can create culinary miracles: it will not lose its softness.

Unusual marinade

Spraying meat with lemon juice is not an opening. This method is often used. If you are wondering how to pickle a rabbit so that it becomes an unforgettable taste, you should go further. In the bowl, half a cup of mayonnaise, three pressed garlic cloves, ground pepper and salt are mixed. All this is smeared on the chopped rabbit (a kilo of meat is enough for sure), and after generously sprinkles with lemon juice. On all sides the meat is covered with lobes of lemon and orange; For better impregnation it turns into a film and is left for an hour.

Dish with a non-standard pickled rabbit

It is impossible to pass by and leave to the mercy of fate the meat so carefully marinated in the previous recipe. It's not a question - its future fate can be varied: it can, for example, be extinguished or fried in a skillet. However, it will be much more delicious if you wrap the rabbit in a foil along with slices of citrus and bake a delicacy in the oven for forty minutes. On half of the "path" (that is, a third of an hour after being placed in the oven), the foil is removed from the rabbit and the dish is brought to a juicy blush. Cooked in this way, pickled rabbit in the oven will please you not only with kind and taste, but with a magical fragrance.

Wine for marinade

We turn to the most common way of preparing a rabbit carcass. The most popular tradition is to marinate a rabbit in white wine. It is completely justified, as the wine beats possible animal smells, softens rabbit meat, but does not clog its taste. The simplest option is when the rabbit is poured with wine without any additions and left in it for a day, and preferably two. Marinade to rinse after is not necessary - it will serve as another seasoning in the further preparation.

Mustard pickle

Only wine is ordinary enough. One way to pickle a rabbit in wine is to admit, not only in it, for the additional ingredients will only add some grace-it also includes mustard. It should not be a mega-house - not all fancy "thermonuclear" dishes. For the marinade, mix two full spoons of mustard with a glass of white wine. You can supplement it with thyme and rosemary. The chopped rabbit is smeared (poured) with the dressing and lies in it for an hour. But if you keep the meat in the marinade longer - it will only benefit from this.

Shish kebab marinade

For a shish kebab rabbit is not too suitable - dryish, and meat is not so much to heartily regale. However, a rabbit marinated in white wine can be adapted for baking on charcoal. To do this, for two kilos of meat mixed half a liter of dry white wine, a half teaspoon of red pepper and two messes - mustard. The latter can be simply smeared slices of rabbit, after which they sink into the marinade. In it, the rabbit should be about an hour and a half. But we remember: the longer the rabbit is marinated, the better for you.

Red wine

In the world practice it is customary to marinate a rabbit in white wine. However, no one prevents you from taking red. It should be noted that in red this product turns out to be more juicy and suitable for experiments in the process of further processing. For picnic lovers, this is especially important, since a rabbit marinated in red grape wine is especially good for open fire. It is marinated similarly to the simplest method with the use of a white-wine recipe: it is simply filled with "blood of grapes" and left alone. However, red wine should be at least 18 hours to soften the rabbit. A little speed up the process will help lemon juice, pressed straight into the bowl with the workpiece.

Already pickled, the rabbit in the oven can be accompanied by a variety of ingredients: vegetables, nuts, dried fruits, other meat and an abundance of various sauces. But most importantly, you have learned: it is important to properly marinate meat. And you can do it the way you like.