Rabbit Confit with Escabeche

 

Rabbit confit with escabeche is something different to try as a starter or light lunch. The tang of the escabeche is the perfect counterpoint to rabbit’s mild flavor. Rabbit is as versatile as chicken, higher in protein and leaner.

Serves 4 to 6

Escabeche:

1/2 cup olive oil

1 medium Spanish or Red onion, coarsely chopped

1 bay leaf

2-3 garlic cloves, finely chopped

1/2 teaspoon sweet paprika

1-2 tablespoons finely chopped parsley or cilantro

1/2 cup apple cider vinegar

Sea Salt to taste

Fresh ground black pepper to taste

1. Heat the olive oil in a medium skillet.  Add the onions and bay leaf, lightly fry them until the onions are soft and glassy, about 3 minutes.

2. Toss the garlic, paprika and parsley into the onions. Continue to cook the onions and the seasoning until the garlic is aromatic and lightly golden, about 1 minute.  Remove the skillet from the heat, then, stir in the vinegar.  Add the salt and pepper to your taste.  Set the escabeche aside while you prepare the rabbit.

 

 Rabbit:

One 3-4 pound rabbit, rinsed and quartered

2 cups water or vegetable stock

1 large onion, peeled, quartered

2 bay leaves

2 stalks celery, trimmed

1 large carrot, peeled

1 1/2  teaspoon coarse kosher or sea salt

1/2 teaspoon ground pepper

 

1. In a 4 to 5 quart pot, combine the rabbit, water or stock, and remaining ingredients.  Cover tightly,  bring the contents to a boil over medium -high heat.  Once the contents start to boil, reduce the heat to medium-low.  Simmer the rabbit for 1 hour or until the meat is falling off the bone tender.

2. Remove the meat from the bones, discarding the bones. Then, use two forks to pull the meat apart, shredding it. (The size of the pieces are up to you.)

3. Transfer the meat to the skillet holding the escabeche and turn the meat to coat.  Next, set the pan over low heat and cook a minute or two to heat through.  ( You can also heat the escabeche and then pour over the rabbit in a bowl, turning to coat.)

4. Serve the rabbit confit with escabeche at room temperature. It can also be served cold with additional chopped parsley or cilantro to garnish. Serve with boiled or roasted punched potatoes.  (*Batatas a Murro), olives and of course crusty country bread.

*Note: Recipe for Batatas a Murro is in Portuguese Home Cooking.