Escabeche: Marinated Roasted Rabbit / Partridge

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Escabeche: Marinated Roasted Rabbit / Partridge

Postby Alexandria » Thu Aug 30, 2018 12:59 pm

Marinated Rabbit .. ( Marinated Partridge )

The wild common rabbit is extremely abundant in the hills and woods of the Iberian Peninsula as most of you know. It has been used in traditional home cooking in uncountable forms since ancient times & is documented in historical culinary books dating back to 1520.

This recipe can also be prepared with Patridge ( Perdices Escabechadas ) ..

Here is one of my Grandmother´s Recipes:
2 kilos of rabbit or 300 grams of Partridge, or 4 Partridges ( serves 4 )
Salt to taste
200 ml .. Evoo - Spanish ..
1 Bulb of garlic ( small )
2 bay leaves
1 tblsp of black peppercorns
1 tblsp of fresh minced parsley
4 cloves
4 slices of fresh orange minced or sliced very finely without the pith ( white part ), seeds or the zest or rind
4 slices of lemon minced without the pith, seeds or rind
4 - 6 threads of Saffron ( soak in a shot glass with wáter for 12 to 15 minutes and pour into concoction )
200 Ml. of Castilla La Mancha red wine
500 ml. water of choice ( bottled or tap )
3 small Sprigs fresh thyme and 2 small sprigs fresh rosemary

1) Ask your butcher to slice up the rabbit or partridge and add salt and sauté in Evoo ..
2) Now transfer the meat to a casserole or earthenware and add the rest of the ingredients.
3) Cover and simmer on low slow flame approx. 1 hour to 1 hour and a half or until the meat is tender ..
4) Cool and allow to stand for 48 hours in refrig.
5) Bring to room temperature before eating ..

This recipe was documented by: Food Historian Ruperto de Nola, 1520 .. Book: Libro de Guisados ( The Stew Book ) .. My maternal grandmother prepares these 2 game recipes during the autumn hunting season with wild rabbit and wild partridge ..

Surely it could be done with quail or guinea fowl as well ..

Have a lovely day .. :thumbsup
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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