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

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.