Rabbit in escabeche (Conejo en escabeche)

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Method

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1. Put the rabbit pieces in a pot, cover with salted water and add the whole garlic cloves, the vinegar and a little olive oil. Cook until tender.
2. Dredge the cooked rabbit pieces in flour and fry in olive oil until golden brown.
3. Place the fried meat in an earthenware dish. In a mortar, crush the pepper, salt, saffron and the garlic left over from cooking, mix with the wine and pour over the meat.
4. Bring to a boil and cook until most of the wine has cooked off.
5. If time allows, put it in the fridge overnight: the flavor of the meat deepens further over a day.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Conejo en escabeche (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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