Rabbit Wine-Vinegar Marinade

Name: Rabbit Wine-Vinegar Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: Mediterranean
Ingredients: about 1½ Tbsp (20 ml) Olive Oil; 1/8 cup red wine vinegar (30 ml) Red Wine Vinegar; 1 cup (250 ml) White Wine; 6 cloves garlic Garlic; about ¾ tsp (2 g) Cayenne; 1 tsp (5 ml) Paprika; about ¼ bunch (1 g) Oregano; ½ tsp (3 ml) Cumin; about ¼ bunch (0.5 g) Thyme; 1 Bay Leaf; 0.1 g Saffron; ½ tsp (3 g) Salt

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

MARINADE · RABBIT OR CHICKEN

In the published recipe, this is the marinade for grilled rabbit.

Aduriz's wine-vinegar marinade for grilled rabbit.

On the jar

RABBIT

Method: shake
Yield: about 1¼ cups
Ingredients: 12
Jar batch: 0.85× recipe

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Ratio

WHITE WINE 250 mlRED WINE VIN 30 mlOLIVE OIL 20 ml

Ingredients

Olive Oilabout 1½ Tbsp (20 ml)
Red Wine Vinegar1/8 cup red wine vinegar (30 ml)
White Wine1 cup (250 ml)
Garlic6 cloves garlic
Cayenneabout ¾ tsp (2 g)
Paprika1 tsp (5 ml)
Oreganoabout ¼ bunch (1 g)
Cumin½ tsp (3 ml)
Thymeabout ¼ bunch (0.5 g)
Bay Leaf1
Saffron0.1 g
Salt½ tsp (3 g)

Method

Pour to the lines in order (bottom → top): WHITE WINE, RED WINE VIN, OLIVE OIL.
Add by count: 5 CLOVES GARLIC.
Season to finish: CAYENNE (about ¾ tsp), PAPRIKA (about ¾ tsp), OREGANO (about 1 tsp), CUMIN (about ¼ tsp), THYME (about ½ tsp), BAY LEAF (¾ leaf).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

2 kitchens · 4 stars

Rabbit Wine-Vinegar Marinade★ STARRED KITCHENOn the jar: RABBIT
Chicken White-Wine-Lemon Marinade★ STARRED KITCHENOn the jar: CHICKEN
Tuber Salad Anchovy Dressing★ STARRED KITCHENOn the jar: TUBER
Vegetable Escabeche Marinade★ STARRED KITCHENOn the jar: VEGETABLE

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Provenance

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

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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