Pickled rabbit, or “conejo escabechado”, is a traditional Chilean recipe, delicious and aromatic. In addition to being a healthy dish low in fat and calories, it can be enjoyed either hot or cold depending on the chosen accompaniments.
Contents
How to make Chilean Pickled Rabbit?
The essential step in preparing pickled rabbit is cooking it in vinegar, garlic, and peppercorns, which impart juiciness to the meat. You can also include carrots, onions, and various vegetables according to family preferences.
Nutritional facts
Each serving of pickled rabbit contains approximately 280 kcal, 5 g of carbohydrates, 18 g of fat, 22 g of protein, 2 g of fiber, 2 g of sugars, and 400 mg of sodium.
Chilean Pickled Rabbit recipe
Category: Main Course
Preparation: 45 minutes
Cooking: 60 minutes
Servings: 4 people
Ingredients
- 2 kg rabbit meat
- 3 garlic cloves
- 2 liters water
- 2 cups red wine vinegar
- 2 onions, sliced
- 2 sprigs of oregano
- 1½ carrots, sliced
- 1 pinch of cumin
- 1 cup white wine
- 1 bay leaf
- ½ green bell pepper, chopped
- ½ cup olive oil
Instructions
- Rinse and marinate the rabbit with garlic, a few drops of vinegar, oregano, salt, and whole black pepper. Let it marinate in the refrigerator for 3 to 4 hours.
- In a large pot, heat olive oil and brown the rabbit pieces evenly on all sides. Remove from the pot and set aside.
- In the same pot, sauté the onions, remaining garlic, carrots, and chopped bell pepper. Sweat for a few minutes and then add back the browned rabbit pieces.
- Season everything with cumin, paprika, and bay leaves. Stir well to incorporate all the flavors.
- Add the white wine, adjust the seasoning, and cook for another 30 minutes over low heat with the pot covered, or until the rabbit meat is tender enough.
- Serve the pickled rabbit hot or cold depending on the chosen accompaniments.
Tips for cooking rabbit
Rabbit meat is very low in fat and its flavor lends itself to multiple preparations: stewed, braised, fried, or even grilled.
Did you know?
To enhance the flavor of rabbit meat even more, you can also add aromatic herbs or spices during the marinating process.
