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!
Ingredients
- 1 Rabbit (1,2 Kg approx.)
- 2 Carrots.
- 1 Large onion.
- 2 Bay leaves.
- 2 Cloves.
- 1 Table spoon Black Peppercorns.
- 6 Garlic Cloves.
- Thyme.
- A bit of Plain Flour.
- 100ml. Extra Virgin Olive Oil.
- A glass of White Wine.
- A glass on White Wine Vinegar.
Preparation
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.
viveka said:
Happy New Year too you first of all – many years since I had rabbit and even longer ago since I prepared it. I just thought that isn’t very similar to the chicken dish with the chicken drumsticks, that I have done a couple of times already. It wasn’t any carrots in that recipe. Great to have you back.
acorninmykitchen said:
Happy New Year to you too!!
Is is quite different, the vinegar gives a very different flavour and it is a cold dish. You could also try it with chicken instead of rabbit. I am sure you will like it.
viveka said:
I will do …. I didn’t pick up that the dish was cold .. that really something I would love to try.
fromthefamilytable said:
Great to have you back. Have missed your always interesting blogs.
acorninmykitchen said:
Thank you. And I am happy to be back after a busy Christmas.
Happy New Year!
richardmcgary said:
Nicely done. I love escabeche but had never considered doing it with a rabbit. Don’t know why but I never did. Makes perfect sense, too. Thanks for sharing. I will definitely have to try it.
acorninmykitchen said:
Thanks. Please let me know about the result.
Jody and Ken said:
What an intriguing idea! I’ve eaten a lot of pickled fish, Venetian style, but never seen meat done the same way. I’m going to have to try this. Really sounds good. Ken
acorninmykitchen said:
Thanks! With a good free range chicken is also delicious…
Jessamine in PDX said:
Wow! this sounds awesome. The first time I had escabeche (made with scallops) I was blown over by how good it was. This sounds like an interesting spin on that. I have a rabbit in my freezer too, just waiting for a good recipe to try out!
Conor Bofin said:
Good to have you back posting again. This rabbit looks excellent indeed.
Best,
Conor