Rabbit meat is a dietary type of meat. It contains a large amount of protein, vitamin PP, calcium, magnesium, potassium and phosphorus. Thanks to these elements, rabbit meat is ideal for baby food. In addition to all the useful properties, rabbit meat is very tasty.
It is necessary
-
- wine vinegar;
- White wine;
- milk serum;
- olive oil;
- garlic;
- parsley and cilantro;
- spice.
Instructions
Step 1
Rabbit meat is a little harsh, so it is advisable to marinate it. During the pickling process, it will become soft and will not have a rabbit smell. Marinating can be replaced by soaking in water. Soaking will also improve the taste of the meat and get rid of the odor. Rabbit meat is soaked from an hour to three, the time depends on the amount of meat.
Step 2
There are several ways to marinate rabbit meat.
In wine vinegar.
Dilute wine vinegar in cold water so that the water has a subtle vinegar smell. Place the rabbit in the cooked marinade for three hours. The marinade must completely cover the carcass of the animal. After three hours, remove the meat from the marinade and rinse under running water. There is one drawback of this marinade - vinegar destroys not only the unpleasant smell, but also the natural flavor of the meat. This method is not suitable for young rabbits.
Step 3
In white wine.
This is the most ideal type of pickling. Wine completely eliminates the specific smell of rabbit meat. Perfectly softens meat and gives it a unique flavor. You need to take so much wine so that the meat is completely covered with it. After marinating, the meat does not need to be washed in water. This will give the cooked dish an unusual flavor.
Step 4
In milk whey.
This method is mainly used for pickling hares, but it is also suitable for a rabbit.
Step 5
In olive oil with garlic and herbs.
Take 3-4 tablespoons of olive oil and mix with 3 heads of minced garlic. Add chopped parsley and cilantro. Rub the rabbit carcass with this mixture and refrigerate for three hours. Shake the garlic-olive mixture from the meat before cooking.
