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Ingredient
Rabbit escabeche
Introduce
Chef :
Jon MichelenaRabbit escabeche
#GoldenApron23
I have a friend that is a hunter, and I got from him this delicious rabbit. I remember when my mother used to prepare this delicious dish. At time, I used to enjoy eating rabbit more than chicken and now I still do.
Ingredient
Food ration :
3 servingsCooking time :
90 minutes
1 tsp.
fresh thyme leaves
1 tsp.
fresh oregano leaves
1/2 tsp.
sweet paprika powder
1/2 tsp.
salt
1/4 tsp.
ground black pepper
1 c.
white dry wine
1/4 c.
red wine vinegar
1/4 c.
apple cider vinegar
1/2 c.
water
1 Tbsp.
small capers
1 Tbsp.
chopped parsley
Cooking instructions
* Step 1
Wash the rabbit with cold water and pad dry with paper towel.
Cut the rabbit in pieces separating the legs from the joints.
* Step 2
In a bowl, mix the seasoning spices and season the rabbit pieces. Leave it in the refrigerator for 5 hours.
* Step 3
Dredge the rabbit pieces with the flour.
Heat up a frying pan with the oil. Brown the rabbit on all sides and reserve.
* Step 4
Use same frying pan, without cleaning it, add white wine, paprika, bay leave, apple cider, wine vinegar, and water. Bring it to a boil, lower the flame, add the rabbit and cover. Cook the rabbit for about 20 minutes on each side.
* Step 5
Incorporate the vegetables, capers, salt, pepper, half of the parsley, cover and cook it for another 25 minutes. Rabbit should be tender.
* Step 6
Rabbit escabeche may be served hot or cold. You can serve it with boiled potatoes cut in slices.
* Step 7
Sprinkle on top with chopped parsley at serving time.
Note: if there is a photo you can click to enlarge it
Tag
minced garlic cloves
fresh thyme leaves
Fresh oregano leaves
sweet paprika powder
Salt
Ground Black Pepper
Tbsps. All-purpose flour
Tbsps. Olive Oil
white dry wine
bay leave
red wine vinegar
apple cider vinegar
water
Julianne sliced onion
Julianne yellow bell pepper
Julianne red bell pepper
sliced carrots
small capers
chopped parsley
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