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Conejo Escabechado - Picked Rabbit


Rabbit isn't eaten as much in the US as it is in other countries. This reciped for rabbit, marinaded in brine before cooking, is a traditional Chilean recipe.


  • 1 rabbit
  • 2 onions
  • 2 carrots
  • 1/2 cup white wine
  • 1/2 Bay leaf
  • 1 1.2 cup oil
  • Garlic, chop
  • Vinegar, salt and pepper


Clean, wash and pat dry the rabbit. Cut into serving-size pieces. Pickle the meat overnight in a marinade of water and 3 tablespoons of vinegar. Before cooking, rinse the rabbit, then rub in a mix of salt, pepper, vinegar and pepper. Let sit for 3 hours. Slice the carrots and onions Saute the rabbit in oil with the carrots, onions and garlic. Add the wine, bay leaf and enough water to cover. Taste and add more salt if necessary. Cover and simmer over low heat until the rabbit is tender. Serve hot, or cool and serve cold.
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