Marinue as ordinary meat, only a little longer. I usually marinade in the evening, and the next day I fry.
Marinuem so.
- Cut the rabbit 2 kg. in 8 parts.
- Solim and add the spices that some like.
- A teaspoon of sugar for a glass of water, 50 grams of apple or grape vinegar.
- Onions on the blender in the porridge and also add.
- You can add 100 grams of dry, white wine.
All this is mixed with rabbit meat and in the refrigerator.
After 8-12 hours - the meat is ready for frying.
Fry and enjoy a tender and very juicy rabbit.
They say a lot of rabbits in Australia - you can fry them well :)
Bon Appetit.
