- Drizzle a bit of extra virgin olive oil into a cooking pot and sauté the chopped vegetables for roughly 10 minutes.
- Add the two types of paprika, the garlic, the bouquet garni, the vinegar, the dry sherry, the oil and the water to the pot and mix thoroughly. Take the pieces of rabbit, which should already be well seasoned with salt and pepper, and carefully place them in the pot, making sure they are completely covered by the escabeche marinade. There is no need to stir at this point.
- Cook over very low heat for 30 minutes with the pot covered and then another 60 minutes with the pot uncovered. Add salt and pepper to taste.
- Set the pieces of rabbit aside, remove the bouquet garni and sieve the vegetables and their broth through a thick-holed food mill.
- Place the pieces of rabbit on a tray and bathe them in the sauce until they are completely covered. Keep the dish well covered in the fridge.
1 rabbit, approx. 1.2 kg and cut into 12 equal pieces
1 onion, brunoised
1 leek, brunoised
1 carrot, brunoised
4 cloves of garlic with peel, crushed
3 g sweet paprika (not smoked)
1 g hot paprika (not smoked)
1 bouquet garni, made of marjoram, bay leaf and thyme
100 ml sherry vinegar
50 ml dry sherry
700 ml extra virgin olive oil
300 ml mineral water
This recipe can also be used to marinade free-range chicken, guinea-fowl, partridge, squab and quail in escabeche. Escabeche is a magnificent resource to keep in the fridge, adding that gourmet touch to your dishes. Anything prepared with escabeche can be enjoyed cold, boneless and thinly sliced to make sandwiches or as the main feature of a rice or pasta salad. It can also be served hot with a side of vegetables or cooked potatoes.