Rabbit escabeche

Name: Rabbit escabeche (Conejo escabechado)
Cuisine: Chilean
Ingredients: 1 kg/2¼ lb rabbit, cut in quarters (ask your butcher to do this for you); 250 ml/8 fl oz/1 cup red wine vinegar; 5 ml/1 tsp fresh oregano; 5 ml/1 tsp ground cumin; 2 cloves; 2 bay leaves; 90 ml/6 tbsp olive oil; 2 onions, thickly sliced; 2 cloves garlic, finely chopped; 1 carrot, peeled and sliced; 120 ml/4 fl oz/½ cup white wine; 475 ml/16 fl oz/2 cups chicken stock; 15 ml/1 tbsp sugar; 200 g/7 oz/1 cup long grain rice; salt and black pepper; salt and black pepper

Conejo escabechado

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Rabbit is one of the healthiest and tastiest meats, being low in fat and high in nutrients. It is enjoyed all over Chile, whether in the countryside or the city, and is available in local markets. The meat is lean, and marinating it before cooking results in optimum flavour and tenderness.

Ingredients

1 kg/2¼ lb rabbit, cut in quarters (ask your butcher to do this for you)
250 ml/

Americas
Chile
Main course
Gluten-free

Method

Wash the rabbit then place it in a large bowl with 475 ml/16 fl oz/2 cups cold water, v

Energy 593kcal/2483kJ; Protein 32g; Carbohydrate 55g, of which sugars 10g; Fat 29g, of which saturates 6g; Cholesterol 104mg; Calcium 101mg; Fibre 3g; Sodium 356mg