Conejo en escabeche

Conejo escabechado is a traditional rabbit dish originating from Chile. The dish is usually made with a combination of rabbit pieces, white wine vinegar, onions, bell peppers, garlic, carrots, white wine, cumin, oregano, bay leaves, hot peppers, olive oil, salt, and black pepper.

The rabbit is cut into pieces and covered with water, vinegar, and salt. It’s left in the mixture for at least half a day. Later on, the rabbit pieces are rinsed and marinated in a mixture of garlic, vinegar, oregano, salt, and peppercorns. After a while, the meat is browned in olive oil, removed from the pan, and the onions, garlic, bell peppers, and carrots are sautéed in the same pan.

The meat is placed back into the pan with the vegetables, and the dish is seasoned with cumin, hot peppers, and bay leaves. White wine is poured into the pan, and the dish is simmered over low heat until the rabbit meat is tender. Once done, the dish is served warm or cold, depending on side dishes and personal preference.