Kategorie

Escabeche rabbit salad

Name: Escabeche rabbit salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg rabbit, jointed; 3 tbsp olive oil; 1 onion; 2 carrots; 4 garlic cloves; 150 ml white wine vinegar; 150 ml dry white wine; 250 ml water; 2 bay leaves; 8 black peppercorns; 1 tsp salt; 150 g romaine lettuce; 100 g cherry tomatoes

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Pat the rabbit dry and season with salt. Cut the onion into strips, slice the carrots thinly and slice the garlic.
Heat the oil in a wide pan. Brown the rabbit in batches for 3 to 4 minutes per side, then remove it.
Cook onion and carrots in the same pan over medium heat for 5 minutes. Stir in garlic for 30 seconds. Add vinegar, wine, water, bay leaves and peppercorns, then bring to a boil.
Return the rabbit to the liquid. Cover and cook over low heat for 35 to 45 minutes, until the meat comes away from the bone easily. Lower the heat further if the liquid boils vigorously.
Cool the rabbit completely in the liquid. Remove the meat from the bones and tear it into large pieces. Wash and spin dry the romaine; halve the tomatoes.
Divide lettuce between plates, then add rabbit and vegetables from the liquid. Drizzle each serving with 3 to 4 tablespoons of escabeche liquid.