A "marinade" contains a lot of herbs and spices, sometimes wine or beer is also added. The piece of meat ( in this case here, a rabbit) must be during a long time (12 or 24 H.) remain in the "marinade".
My question is: should the liquid stuff (i.e. the marinade) be cold or warm during all that time.
Thanking in advance.
2006-11-27 21:18:05 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Better to use it cold or it may toughen the already tough rabbit meat. Make sure you have vinegar and mustard in it to tenderize the rabbit.
Bon Appetit!
2006-11-28 00:13:53 · answer #1 · answered by Pabs 4 · 0⤊ 0⤋
cut the rabbit in pieces,put in a gal. size ziploc bag,pour a bottle of room temperature italian dressing over it and put it in the fridge overnight turning it a few times.
2006-11-28 01:34:02 · answer #2 · answered by peckerwud2 3 · 0⤊ 0⤋
the marinade can be hot but you must put it in the fridge so as not to spoil the meat
2006-11-27 21:21:04 · answer #3 · answered by meow 2 · 0⤊ 0⤋
rabbit????????????
2006-11-27 21:23:38 · answer #4 · answered by mane 5 · 0⤊ 0⤋