The Vizcacha is a rodent similar to the original hare of South America, which is used by the taste of its flesh, especially in Bolivia, Paraguay and Argentina, to do it in pickle. From recipes, we bring you this economical recipe to know how the Vizcacha pickle is done easily and that you can break it up at the moment or keep it for another occasion, since being pickled, the Bischate will endure without problems.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Vizcacha pickled ingredients: |
| 1 vizcacha 5 onions 4 carries 1 pepper 2 cups of water (480 milliliters) 1½ cups of oil 2 cups of alcohol vinegar 1 handful of salt 1 handful of ground chili 1 handful of ground black pepper hierbas aromatic 1 head of garlic |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Vizcacha pickled ingredients:
1. The first thing we have to do to prepare this recipe is to gather all the necessary ingredients.
2. Next, chop the Bizcacha if you still don have it so, and wipe her along with an onion split to rooms.
3. After 40 minutes, reserve the Vizcacha, and cut into large pieces (Mirepoix) the 4 carrots, the pepper and the 4 onions that were missing.
4. Then place in a large pot: first the cut carrots, then half of the Bischa, then the onions, then the peppers and the garlic head, and above all, the other half of the Bischate.
5. Next, also throws the cups of water, oil and alcohol vinegar in the pot, and hyérvelo everything until the vegetables are well poached.
6. Finally, the vizcacha oed with a handful of salt, ground chili and ground black pepper to your liking, and cook everything a little more so that all flavors are well integrated.
7. Et voilà ! You can already taste the Vizcacha pickle with a little homemade village bread, for example. If you like food in pickle, you can also try to make these recipes:- Picantones in pickle
– Sardines In Marinade
– Argentine pickled chicken
