Friday, 4 June 2010

"Conejo en escabeche" Spanish Rabbit Marinade

According to the Merriam-webster dictionary:
Main Entry: escabeche
Function: masculine noun
Language: Spanish
: brine (for pickling) 
I have to say that "escabeche" is a lot more than that. It's not like a pickle at all, it's a dish itself. I'm afraid, there is not a word in English to define this delicacy, hence let's call it "escabeche" (pronounced "esca-bercher"). And when you try it you will know what I am talking about.
For this particular one I've used rabbit but other meats can be used, also fish and some kind of shellfish.
You need:
  • 1 Rabbit, like this, you don't need to become a hunter, rabbits are sold in Moore Willson at the meat section, they are skinned and gutted, ready to cook! You just need to cut it into pieces.
  • 70 ml EVO Oil
  • 1 Onion, Chopped
  • 2 Carrots, Sliced 
  • 3 Cloves Garlic, Chopped
  • 2 Cloves Garlic, Unpeeled
  • 20 Black Peppercorns
  • 2 Bay Leafs
  • 6 Cloves
  • 2 Sprig of Thyme
  • Salt to taste 
  • 200 ml White Wine Vinegar
  • 500 ml Water
Pour the EVO Oil in the pot, this time I've used my presser cooker, it's faster and it will tenderise the meat.
Fry the rabbit and the chopped garlic on a medium/high fire until golden brown.
Then add the onion and carrot, stir well.
Add the spices and stir. Cook for 15 minutes on a low/medium fire, stirring when necessary.
Pour the Vinegar, water and salt to taste.
Close the lid, bring to pressure and cook for 25min.(You may need to look the instructions of you pressure cooker for the right time, unless you have a Fagor Pressure Cooker)
Reduce Pressure and remove the lid.

Cover and leave to cold.Then put it in the fridge for a day. 
Waiting worth it.
This dish can be kept in the fridge for at least one week and every day it's more tasty!

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