Rabbit in pickle, a perfect recipe to always have in the fridge. The rabbit in pickle is very tasty and allows us to keep it for several days in the fridge without losing flavor. To prepare the pickle there are different ways, since each house has its tastes and tricks, but the essentials of the dish is to cook it in vinegar, garlic and pepper grains, ingredients that provide a lot of juicy to the rabbit. Some recipes carry vegetables, such as carrots and onion, but this is totally to the taste of each one. If you have rabbit meat at home and do not know what to do with it or how to keep it for a few more days, discover in recipes how to do rabbit in pickle, we share the traditional recipe of the grandmother.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make rabbit in pickle: |
| 1 rabbit 1 glass of olive oil 3 cloves of garlic 2 laurel leaves 8 pepper grains 1 small glass of vinegar 1 glass of water 1 handful of salt 1 pinch of pepper 1 pinch of thyme or romero |
| Additional characteristics: cheap cost, sauteed |
Ingredients to make rabbit in pickle:
1. In a casserole, incorporate the glass of oil and heat it over medium heat.
2. Prepare the rabbit. To do this, you can ask in the store to cut it into pieces or cut it at home with an adequate knife. In any case, pieces must be medium. Salpiment to taste.
3. When the oil is hot, add the pieces of rabbit and dorage them well on all sides.
4. If necessary, you can cook the rabbit pieces by batches, drawing those that are ready and reserving them.
5. Use the same casserole, remove some oil and sauté the peeled whole garlic cloves. Also add the bay leaves and pepper grains. Cook the garlic without burning, since to make the rabbit in pickle they should only brown a little.
6. Separate the pan from the fire, let it cool for a few minutes, pour the vinegar, remove and put it back to the fire. Incorporates a glass of water and, when it starts boiling, add the rabbit, a little salt and some aromatic herbs such as thyme or rosemary, which will enhance the taste of the rabbit pickle. Cook the preparation for 1 hour over low heat.
Trick: You can also do the rabbit in rapid pot for 30-40 minutes.
7. Go looking at not the rabbit is not dry. In this case, more vinegar or water can be added to taste. We have chosen to add water so that the rabbit in pickle does not remain with such vinegar flavor. When 40-50 minutes have passed, salt test and rectifies if necessary.
8. Finish cooking the rabbit, pill it to see if it is tender and turn off the fire in a affirmative case. If it is for preserves, wait for it to cool completely and, once cold, place the rabbit in pickle in a glass container, create it tightly and keep it in the fridge for several days. As you can see, making rabbit pickle is very easy and allows you to have a delicious dish that you can keep for days.
