Marinade for rabbit with white wine. Rabbit in white wine - an exquisite dietary dish

Relevant for everyone who is lucky enough to buy his carcass. Without pickling, the desired softness cannot be achieved. Any culinary action taken without this cooking step is doomed to failure. An alternative can only be a long soaking of the carcass in water - preferably flowing, but a fairly frequent change of filling is also acceptable (at least once an hour). However, this method of pre-preparing meat is somewhat tedious, so people still prefer marinating.

Most gourmets appreciate the rabbit marinated in. However, we will show a breadth of views on cooking and give an overview of almost all the marinades used. 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.

Vinegar marinade

Let's make a reservation right away: before marinating the rabbit, it should be chopped in portions. Basically, this animal is cooked in parts. There are, of course, recipes for a whole carcass, but it cannot be said that they are super successful. So, when describing the composition of marinades, we will not mention this necessary action every time.

Vinegar is quite often used for pickling. However, in order not to “let you down” in the future, pickled advises you to opt for a wine product - it is more tender. AT pure form Vinegar is not suitable for tenderizing meat. It is bred in water so that the smell is barely audible. The carcass is left in the solution for three hours, after which it is washed. Disadvantage: vinegar clogs the meat flavor, but its own is practically indestructible.

Soft marinade

One of the very good ways to pickle a rabbit. Designed, in fact, for hare meat, but rabbit meat is more tender, so the result satisfies everyone. For the marinade, water is boiled, quarters of onions, large pieces of carrots and celery, lavrushka and allspice peas are laid in it. After boiling, apple cider vinegar is poured into the hot marinade - two-thirds of the remaining water. Due to the temperature, the smell mostly disappears. The rabbit in the cooled composition is aged for about four hours.

Balsamic version

Professional chefs advise combining vinegar with oil. Moreover, vinegar is supposed to take balsamic, and oil - olive. It is not necessary to comply with the last prescription: ordinary sunflower is quite suitable for pickling - we do not season an exquisite salad. But Balsamico vinegar is important. Combined with spices and several types of pepper, it gives a very subtle flavor. Garlic will also come in handy. But you still need to marinate the meat for at least two hours.

Whey marinade

A simple and very effective technology for marinating a rabbit. Tested on hares, so the result is guaranteed. Just fill the chopped carcass with whey so that nothing sticks out of the liquid. You can add dill for flavor. After eight hours, the meat becomes tender.

Marinade from kefir

This product is thicker than whey, so pickling will take more time - half a day, no less. Before marinating, onion is chopped into rings - a lot, how much it is not a pity. The rabbit carcass is sprinkled with seasonings and salt and shifted with onions. If the base is too thick, mix the contents of the bowl with your hands. The poured low-fat kefir should completely cover the rabbit meat. After 12 hours, mild mustard is poured into the marinade, everything is mixed and left for another 30 minutes. Be sure that the taste of the final product will please you.

Sour cream marinade

Stewing a rabbit in sour cream is almost the most popular way to cook it. However, this is not necessarily how it is marinated in sour cream mixed with a little olive oil, spices and herbs, can be baked in the oven. Just keep it in the marinade for at least three hours.

Mayonnaise marinade

The French sauce won all the others in demand, perhaps not inferior to it. Everything is seasoned with it - from salad to borscht, which actually requires sour cream. But in our case, it is worth paying tribute to him: the rabbit marinated in mayonnaise turns out to be soft, fragrant and juicy. The process of preparing the product does not require special efforts: first, the meat is seasoned, then onion is poured into it (rings, a lot), then mayonnaise is poured, and the contents of the bowl are mixed by hand. The rabbit should stand in the marinade for half a day. They say that if you stand it for 24 hours, it becomes unimaginably tender.

beer marinade

Beer is much closer to our people than wine. Not surprisingly, he invented a way to marinate a rabbit in his favorite intoxicating drink. Moreover, the recipe does not require any special culinary “squats”. Rabbit meat is mixed with spices and lots of onions, poured with beer (light or dark - you decide), which is mixed with a couple of tablespoons of balsamic vinegar and heated to a boil. In such a marinade, the meat is left for half a day.

Olive oil with garlic and herbs

This composition is the second most popular in the world (on the first - a rabbit marinated in white wine). The basic recipe includes four tablespoons of olive (and this is a must!) oil, a large (but not excessive for you personally) amount of crushed garlic and chopped herbs, usually cilantro and parsley. Slices of rabbit meat are carefully rubbed with the mixture and marinated in the refrigerator for at least three hours. Before further cooking, the excess is brushed off the meat.

Honey Soy Marinade

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

Unusual marinade

Sprinkling meat with lemon juice is not a revelation. This approach is often used. If you are wondering how to marinate a rabbit so that it tastes unforgettable, you should go further. In a bowl, mix half a glass of mayonnaise, three crushed cloves of garlic, ground pepper and salt. All this is spread on a chopped rabbit (there is enough for a kilo of meat for sure), and then it is generously sprinkled with lemon juice. On all sides, the meat is covered with slices of lemon and orange; for better impregnation, it is wrapped in a film and left for an hour.

Dish with non-standard marinated rabbit meat

You can’t pass by and leave the meat so diligently marinated in the previous recipe to the mercy of fate. Not a question - it further fate can be varied: it can, for example, be stewed or fried in a pan. However, it will turn out much tastier if you wrap rabbit meat in foil along with slices of citrus and bake the delicacy in the oven for forty minutes. Halfway through the “way” (that is, a third of an hour after being placed in the oven), the foil is removed from the rabbit meat, and the dish is brought to a juicy blush. Marinated in this way will delight you not only with the look and taste, but also with a magical aroma.

Wine for marinade

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

mustard marinade

Only wine is quite ordinary. One of the ways to marinate a rabbit in wine - we admit, not only in it, because additional components will only bring some grace - also includes mustard. It should not be mega-spicy - not everyone likes "thermonuclear" dishes. For the marinade, two full tablespoons of mustard are mixed with a glass of white wine. You can supplement it with thyme and rosemary. Chopped rabbit is coated (poured) with dressing and rested in it for an hour. But if you keep the meat in the marinade longer, it will only benefit from this.

Barbecue marinade

Rabbit meat is not very suitable for barbecue - it is a bit dry, and there is not enough meat to feast on from the heart. However, rabbit marinated in white wine can be adapted for charcoal grilling. For this, half a liter of dry white wine, half a teaspoon of red pepper and two tablespoons of mustard are mixed for two kilos of meat. Lastly, you can simply spread the slices of rabbit meat, after which they are immersed in the marinade. The rabbit should be in it for an hour and a half. But remember: the longer the rabbit is marinated, the better for you.

Red wine

In 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 is more juicy and suitable for experiments in the process of further processing. For picnic lovers, this is especially important, since rabbit marinated in red grape wine is especially good for an open fire. It marinates in the same way easy way using a white-wine recipe: simply filled with “blood of grapes” and left alone. True, red wine needs at least 18 hours to soften rabbit meat. Lemon juice squeezed directly into the bowl with the workpiece will help speed up the process a little.

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

To taste, rabbit meat resembles poultry meat, but more tender and healthier. A properly cooked rabbit in wine will decorate not only a family dinner, but also any festive table. The dish goes well with almost any side dish. We will look at two recipes, the first based on white wine, the second - with red.

Choice of ingredients. The carcass of a young rabbit is ideal for stewing in wine, but if the meat is old, it is better to soak it in vinegar solution for at least a couple of hours (1 teaspoon of vinegar per 1 liter of water) to make it more tender. Vinegar also removes an unpleasant odor (if any).

Only dry or, in extreme cases, semi-sweet wine with a minimum sugar content is suitable. Sweet, fortified and liqueur wines spoil the taste of rabbit meat, so they are not used. The wine should be natural, but not necessarily expensive, unique organoleptic properties and long exposure are not required here. So that the meat does not become too "tannic", it is better to refuse drinks that were in oak barrels.

Rabbit in white wine

Considered a classic recipe. After pickling, the high acidity of white wine makes the meat more tender, while retaining a light wine aroma.

Ingredients:

rabbit carcass - 1 piece;
dry white wine - 1 bottle (750 ml);
bay leaf - 1 piece;
flour - for rolling meat;
vegetable oil - for frying;
onions - 1 piece;
salt, pepper, spices - to taste.

1. Divide the rabbit meat into portions. Clean and rinse.

2. Put the rabbit meat in a marinating container, pour white wine (at least 2-3 cm above the meat layer). Cover with a lid, leave in the refrigerator overnight.

3. Get the rabbit meat out of the wine. Dry, salt, pepper, then roll in flour. Do not pour out the marinade, it is needed for stewing.

4. Heat up a frying pan (deep) with vegetable oil. Fry the meat on both sides until golden brown (about 10 minutes on each side).

5. Add onion chopped in half rings to the pan. Salt, pepper, add bay leaf and other spices. Fry until the onion turns golden.

6. Add white wine, bring to a boil, reduce heat to a minimum, do not close the lid for 8-10 minutes, so that alcohol evaporates from the wine.

7. Cover the pan with a lid. Simmer over low heat for 90 minutes until cooked (after 60 minutes, taste, add more salt and spices if necessary). Periodically add wine and stir the meat.

8. Transfer the finished rabbit in white wine to a plate and serve hot with any side dish or as a separate dish.

Rabbit in red wine

A quick recipe that does not require pre-marination. With preparation, it will take approximately 2 hours and 30 minutes to prepare. Red wine perfectly complements the taste of rabbit stew. Also appears nice light aroma.

Ingredients:

rabbit meat - 1.3 kg;
dry red wine - 350 ml;
butter- 50 grams;
olive oil - 50 ml;
flour - 4 tablespoons;
tomato - 1 piece (or 1 tablespoon of tomato paste);
onion - 1 piece;
garlic - 2 cloves;
salt, pepper, bay leaf, other spices - to taste.

1. Wash the carcass of the rabbit well, remove the remnants of fat, film and entrails. Cut the meat into portions about the size of egg. Rinse the pieces, let the water drain, then pat dry with paper towels (preferably).

Soak the hare meat in a vinegar solution (1 tablespoon of vinegar per 1 liter of water) to remove the specific smell of game. Rabbit meat can be cooked immediately.

2. Cut the peeled onion into strips.

3. Pour boiling water over the tomato, remove the skin and remove the seeds. Cut the pulp into small pieces. Tomato can be replaced with 1 tablespoon of tomato paste.

4. Peel the garlic cloves, then cut into a couple of pieces with a knife.

5. Melt the butter in a deep saucepan or skillet with a lid. Add olive oil.

6. Roll the rabbit meat in flour (the pieces are dried, so a little flour will go away).

7. Put the meat in a hot pan, fry until golden brown (about 10 minutes).

8. Turn over with a fork and fry the rabbit meat on the other side until the same golden crust appears.

9. Add tomato, onion and garlic. Salt lightly (it is better to add salt to the finished dish). Add pepper, bay leaf and other spices. Fry 10 minutes.

10. Pour red wine over rabbit meat. After boiling, reduce the heating power to a minimum and keep the lid open for 10 minutes to evaporate the alcohol.

11. Cover the pan (stewpan) with a lid, set the fire to a minimum and leave to simmer. The rabbit in red wine will be ready in about 90 minutes.

In the process of extinguishing, part of the liquid will evaporate; to replenish, you can add wine or plain water. Stir occasionally to keep the meat from sticking to the bottom of the pan.

12. After 60 minutes from the start of stewing under the lid, taste the meat, salt and pepper if necessary.

13. Rabbit in wine is only served hot. The dish goes well with mashed potatoes and boiled rice.

Recommend to friends:

My family usually cooks braised rabbit or . As everyone knows rabbit in sour cream or - this is a classic version of the rabbit. But recently we were vacationing in Spain, and our hotel had theme nights. These evenings we were offered dishes of Spanish, French, Italian and other cuisines. And I really liked the recipes of French and Italian cuisine. rabbit dishes. All my family members loved it french rabbit recipe, but with a slight variation in the Spanish style. I asked the chef about the secrets cooking rabbit in white wine. And at home I made a stewed rabbit with olives and tomatoes, and since then it has been rabbit dish has become one of our family's favorite rabbit dishes. Rabbit meat It can turn out dry, so be sure to choose the right sauce. Use the tips and prepare stewed rabbit with olives and tomatoes.

Stewed rabbit with olives and tomatoes - recipe

Required Ingredients:

Rabbit carcass, weighing one and a half kilograms;

Two bulbs;

Three cloves of garlic;

Two sprigs of rosemary;

Three tablespoons of olive oil;

Two handfuls of black olives;

A handful of sun-dried tomatoes;

One glass of dry white wine;

Salt, pepper to taste.

Cut the rabbit into portioned pieces, salt and pepper it and let it stand for about twenty minutes.

Peel the onion, cut into large slices. Peel the garlic and cut the cloves in half. Remove the olives from the marinade and allow excess liquid to drain. To prepare our rabbit dish, you need to take a pan with a thick bottom or ducklings.

Heat olive oil in a saucepan or saucepan, add garlic and rosemary sprigs to it.

Put the pieces of rabbit in fragrant oil and fry them on all sides until golden brown. After that, add chopped onion and fry the rabbit with onions for another five minutes.

Now fill the rabbit with half a glass of dry white wine, add olives and sun-dried tomatoes. If there are no sun-dried tomatoes, then you can add fresh tomatoes, only they need to remove the seeds and excess juice. Stew under the lid of our rabbit with olives and sun-dried tomatoes for about twenty minutes, then salt, pepper and add the rest of the wine. Again we cover our rabbit with a lid and stew it.

After that, we stew our rabbit for another forty minutes, periodically turning the rabbit pieces over. Then turn off the fire and let the rabbit brew for about twenty minutes.

Rabbit meat occupies a leading position in the advice of nutritionists about proper nutrition. This meat is one of the few that have low level fat, do not cause allergies, are well absorbed by the body, do not increase the level of cholesterol in the blood. A domestic rabbit can be prepared even for small children as the first meat food. But, despite the usefulness of this product, many refuse it because of the harshness and specific smell. Such troubles can happen if amateurs take up cooking, real housewives have long adapted to cook rabbit in white wine with cream, and this is a win-win option that even the most picky gourmets will appreciate.

Secrets of tender rabbit meat

If you are going to please your family with a real French delicacy, then choose a young domestic rabbit for this. Its meat will be much more tender, and cooking will take much less time.

White wine with its unique sourness will serve as a kind of marinade that will soften the meat fibers and saturate the dish with a delicate taste and amazing grape aroma, which is important for those who do not tolerate the smell of rabbit meat.

When choosing wine, you should pay attention to the following:

Give preference to those white wine varieties that contain the least amount of sugar. It is better to choose a sweet or semi-sweet wine.
Always be guided by your own taste, you should like the wine taste and aroma. If you plan to serve wine at the table, then it should be the same one that you used when cooking.
Choose a young wine that has not been aged in oak barrels. Excess astringency will hurt the rabbit.

Thanks to the cream in which the meat will be stewed, the dish will turn out to be very tender, juicy and will simply melt in your mouth.

How to cook rabbit in white wine with cream

The most successful option for cooking rabbit meat is using wine, cream and vegetables. This combination of ingredients will make your dish amazingly tasty.

To cook rabbit in white wine with cream, we need:

One young rabbit weighing about one and a half kilograms.
Half a liter of heavy cream.
Two large onions.
Two large carrots.
One hot red pepper.
Half a celery root.
Vegetable oil.
Four hundred grams of white wine.
Large head of garlic.
Salt, pepper, spices (any to taste).
A couple sprigs of rosemary.
Two large spoons of flour.

Cooking steps:

The carcass is washed, cut into portions, salted, peppered, sprinkled with spices and left to soak a little.
Wash, clean and chop all vegetables. Carrots should be in the form of circles, garlic should be simply peeled and divided into teeth, pepper should be cleaned from seeds and cut into strips, celery root should be cut into strips, onions should be cut into half rings.
Pour sunflower oil into the brazier, it should cover the bottom well.
When the oil starts to boil, we throw a couple of cloves of garlic and hot pepper into it, and after a couple of minutes we take them out of the cauldron. This time is enough for them to give the oil their taste and aroma.
Fry the meat over medium heat until golden brown on all sides.
Pour the celery and rosemary, continue to fry for another ten minutes.
Saute the onion and carrot in a separate pan. vegetable oil until golden.
Pour the wine into the cauldron with the rabbit, leave the cauldron over high heat and without a lid for two minutes so that the alcohol evaporates, reduce the heat and cover the meat with a lid. We simmer for half an hour.
Add fried onions and carrots, four cloves of finely chopped garlic, salt and push under the lid for fifteen minutes.
Pour the cream and flour, simmer for another five minutes and turn off the heat. The meat should be infused for several minutes under a closed lid.

Rabbit in white wine with cream goes well with fresh vegetables, potatoes, rice or pasta.

For most gourmets, dishes properly prepared from rabbit meat are considered not only very tasty, but also very healthy. After all, it contains great amount vitamins and minerals necessary for the normal functioning of the body. At the same time, not all housewives can cook it correctly. Indeed, in order for the dish to have a special exquisite taste, it is necessary to correctly calculate the proportions of meat and spices. But, first of all, you need to know how to choose the right meat.

When choosing rabbit meat must be guided by the desire to obtain what is needed for specific case dish. If it is supposed to quickly extinguish the rabbit for simple meals for lunch or dinner, it is best to buy the meat of a young animal aged 4-6 months. Such meat, as a rule, has a pale pink hue and weighs just over 1 kilogram. But for cooking fine dining for several people, you will need an older carcass of an animal weighing 2.5-3.5 kilograms. In this case, you can not do without pre-soaking the carcass in red or white wine. If the meat is marinated strictly according to the recipe, you get a great-tasting dish.

Not less than an important factor when choosing meat is the presence of a quality certificate. This is especially important when the carcass is chosen on the market. But when buying rabbit meat in a store, you must carefully study the product information indicated on the vacuum packaging. The meat must be fresh. Ideally, if it indicates that it belongs to the category of environmentally friendly products. Such a sign means that the animals were raised in certain conditions using special technologies.

How to choose a rabbit stew recipe

Undoubtedly, the most popular of all dishes in which rabbit meat appears is considered rabbit stewed in wine. Numerous recipes for such dishes have common ground- meat must be marinated in red or white wine. The taste of the final product depends on the marinade.

Marinade is getting ready different ways- with the use of wine or dairy products (cream, sour cream, whey). To prepare the marinade, you will need either wine - red or white, or sour cream or cream, as well as spices (ground black pepper, cinnamon, parsley, dill, cloves).

These ingredients are selected based on the age of the animal. For a young rabbit sour cream marinade is suitable, and an adult rabbit, whose meat has a more rigid structure, is best marinated in wine. In this case, spices can be used in a variety of ways in both cases. Small pieces of the butchered rabbit carcass are thoroughly washed and placed in a large bowl. Pour the meat with wine, add sour cream and spices, mix everything thoroughly and leave to marinate for 2-3 hours. Therefore, before choosing a suitable rabbit stew recipe, you need to decide on the marinade.

How to cook rabbit in red wine

It should be noted that the stewed rabbit dish is excellent not only if you use wine as a marinade. Alcohol can be added during the process of stewing meat in the oven. At the same time, the finished product will have time to be saturated with aromas. wine drink and acquire a special spicy taste. French recipe rabbit in red wine It will be the perfect dish for your holiday table. This requires the following ingredients:

The preparation of such a dish will take a little time, and the result will be amazing. Rabbit in red wine recipe is to perform the following steps:

Since all the ingredients are available, and cooking a rabbit does not take much time, the recipe is in demand among housewives, when to meet unexpected guests or cover quickly festive table. It can be served as common dish, and in portions.

Rabbit stewed in white wine

Food lovers celebrate original recipe rabbit stewed in wine. It acquires a special piquant taste characteristic of dietary meat. The sauce formed during stewing will make any side dish great. It is believed that rabbit stewed in white wine is traditionally served with vegetables. But eminent chefs offer the original cooking of carcasses in the oven, for serving which any side dish is suitable. You can safely turn on your culinary fantasy and serve a hot dish with rice and pasta.

Deciding to stew a rabbit in white wine, you should get the following ingredients:

This recipe for rabbit in wine implies making marinade, in which carefully washed portioned carcass pieces are marinated for 8-10 hours. To make the meat soft and tender after cooking, it is placed in a deep vessel and poured with white wine on right time. After the meat is marinated, the remaining marinade is not poured out - it will come in handy for making the sauce in which the rabbit will be stewed. Next, the pieces of meat are rolled in flour and fried for olive oil before the formation of a ruddy crust. Fry onion and garlic in the same way. All ingredients are placed in a special vessel, poured with the remaining white wine marinade. The meat should be stewed for 1-1.5 hours, depending on the age of the animal.

The last and obligatory touch is the decoration of the finished dish. You can decorate it with rosemary sprigs or sprinkle with finely chopped dill and parsley. From this, the dish will acquire a specific aroma, which will affect the improvement of appetite.