Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. Rabbit meat has a soft, salty flavor that works well with the salt in a brine solution. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it. You will need approximately five minutes to make the brine and about one hour of soaking time per pound of meat. This recipe yields enough brine for 6 lbs. of rabbit.
Combine the water, fresh basil, fresh oregano, salt, sugar, crushed garlic, red-wine vinegar and red-pepper flakes in a large mixing bowl. Whisk the brine for 1 minute or until the salt is completely dissolved.
Place the rabbit meat into the bowl and press it down so it is submerged in liquid. If the top of the meat pokes out, add a mixture of three parts water and one part red-wine vinegar to submerge it.
Cover the bowl with a sheet of plastic wrap. Place the rabbit into the refrigerator to brine for 1 hour per lb. of meat.
Remove the bowl from the refrigerator and lift the rabbit out of the brine. Discard the brine and pat the rabbit dry with paper towels before you cook it.
- "Marinades, Rubs, Brines, Cures and Glazes"; Jim Tarantino; 2006
- "The Rabbit Cook"; J. C. Jeremy Hobson and Philip Watts; 2011