Rabbit with Red Wine Marinade?

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Rabbit with Red Wine Marinade?

Postby Virginia Guadalupe » Mon May 01, 2006 10:39 pm

The only vino rojo to be found in la casa is a Los Carneros pinot noir.

So this is the 24-hour marinade for Mr. Conejo:

mucho salt
mucho black pepper
mucho virgin olive oil
Los Carneros pinot noir
two large sprigs of rosemary

Now I ask: Tasty - or Disgusto?

Is the rosemary too powerful?

Should it be the thyme instead?
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Re: Rabbit with Red Wine Marinade?

Postby Jenise » Tue May 02, 2006 12:49 pm

I vote tasty!

Thyme would be good, too, just different.

But how is did sorry state of affairs come about--no offense toward the Los Carneros intended--that there was only one bottle of red wine in the house? That's like having only one tampon--a girl has to be more prepared than this!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Rabbit with Red Wine Marinade?

Postby JC (NC) » Tue May 02, 2006 7:03 pm

And the Los Carneros is too tasty to use much of it in cooking. Maybe 1/2 cup?
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