Escabeche (Pickled) is a traditional way of preserving food in Spain. This technique can be used for meats and fish. And not only preserves food, it also gives a beautiful combination of flavours to the meat.
Back at home, it was great to open the fridge and find those Trouts in Escabeche or Quails in Escabeche… Here in Dublin, I made before chicken and salmon in Escabeche and the result is always impressive. It is easy, healthy and handy as it last in perfect conditions in the fridge for more than a week.
Music by Fatboy Slim. Weapon of Choice…and Christopher Walken dancing.
Thanks Paul and Rosa for the rabbit!
- 1 Rabbit (1,2 Kg approx.)
- 2 Carrots.
- 1 Large onion.
- 2 Bay leaves.
- 2 Cloves.
- 1 Table spoon Black Peppercorns.
- 6 Garlic Cloves.
- A bit of Plain Flour.
- 100ml. Extra Virgin Olive Oil.
- A glass of White Wine.
- A glass on White Wine Vinegar.
Chop the rabbit in small portions, season and batter in flour. Chop the onion in cubes and the carrot in sticks.
Put in a casserole 5 table spoons of olive oil. At high heat, fry the rabbit until golden. Reserve in a plate.
In the same casserole, add the rest of olive oil. At medium heat, fry the onion, garlic cloves(with the skin) and carrots until soft (around 10 minutes). Season.
Add the rabbit pieces to the casserole together with the glass of wine, thyme, bay leaf, cloves and peppercorns. Let the wine reduce two thirds.
Add the glass of white wine vinegar and a glass of water. Cover with a lid a cook at low/medium heat for 30 minutes. Season to your taste.
Let it cool down completely. You could serve it now or let it rest overnight in the fridge, flavours improve with the days.
Enjoy!…and get your bread ready for dipping in the sauce.