PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Marrowgate Rabbit Wine-Vinegar Marinade

Independent adaptation of a publicly published Andoni Luis Aduriz recipe. Not affiliated with, sponsored by, or endorsed by Andoni Luis Aduriz.

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 20 ml, Red Wine Vinegar 30 ml, White Wine 250 ml, Paprika 5 ml, Oregano 5 ml, Cumin 3 ml, Thyme 3 ml
Olive Oil 20 mlRed Wine Vinegar 30 mlWhite Wine 250 mlPaprika 5 mlOregano 5 mlCumin 3 ml

Ingredients

  • Olive Oil — 20 ml AOVE
  • Red Wine Vinegar — 30 ml vinagre de vino
  • White Wine — 250 ml vino blanco
  • Garlic — 6 dientes de ajo
  • Cayenne — 1 cayena
  • Paprika — 1 c/c pimentón picante (5 ml)
  • Oregano — orégano (5 ml)
  • Cumin — ½ c/c comino (2.5 ml)
  • Thyme — tomillo (2.5 ml)
  • Bay Leaf — 1 hoja de laurel
  • Saffron — 1 pizca azafrán (0.1 g)
  • Salt — sal gruesa (3 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, White Wine, Paprika, Oregano, Cumin, Thyme.
  2. Add finishing notes: Garlic, Cayenne, Bay Leaf, Saffron, Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

Andoni Luis Aduriz. Basque / contemporary. Cited awards include: Michelin 2* (Mugaritz).

Originally published as Rabbit Wine-Vinegar Marinade.

Adapted from a Andoni Luis Aduriz recipe (Andoni Luis Aduriz / FEN Gastronomía saludable (País Vasco PDF) — Conejo a la parrilla).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andoni Luis Aduriz / FEN Gastronomía saludable (País Vasco PDF) — Conejo a la parrilla (published as “Rabbit Wine-Vinegar Marinade”). Full citation lives in Provenance.

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