Marinated rabbit

Marinated rabbit

Marinade for rabbit stew

Marination is the process of soaking foods in a seasoned liquid before cooking. Often the liquid is acidic. The acid causes the tissue to break down. This allows more moisture to be absorbed and the meat to become more juicy. It is commonly used to flavor foods and to tenderize meat. A good marinade has a balance of acid, oil, and spice. Acid breaks the tissues and olive moisturizes the meat.


  1. Mix all ingredients in a bowl.
  2. Place the the rabbit pieces in a glassy container and pour the marinade over them.
  3. Preserve in the fridge for all night (at least 12 hours).


  • 1,5 glass of red wine
  • 1,5 glass of water vinegar
  • 0,5 glass olive oil
  • 5 bay leaves
  • 2 garlic cloves, mashed
  • 1 tspn thyme
  • 1 tspn rosemary
  • 1 tspn salt
  • 1 small onion, cut in slices

Some hints:

  • If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.
  • Marinating should be done in the refrigerator to inhibit bacterial growth.
  • Used marinade should not be made into a raw sauce unless boiled and cooked before use.
  • The container used for marinating should be ideally a glass.