---
title: "Recipe of Chilean Pickled (Escabeche) Rabbit"
description: "Pickled rabbit, or conejo escabechado, is a traditional Chilean recipe, delicious and aromatic. In addition to being a healthy dish low in fat and calories, it can be enjoyed either hot or cold depending on the chosen accompaniments."
url: https://www.chileanfoodrecipes.com/recipe-of-chilean-pickled-escabeche-rabbit/
date: 2024-07-05
modified: 2024-07-05
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Recipe-of-Chilean-Pickled-Rabbit.jpg
categories: ["Main Dishes"]
tags: ["Main Dishes"]
type: post
lang: en
---

# Recipe of Chilean Pickled (Escabeche) Rabbit

[Versión en Español](https://comidaschilenas.com/receta-de-conejo-escabechado/)

![Recipe of Chilean Pickled Rabbit](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Recipe-of-Chilean-Pickled-Rabbit.jpg)*Recipe of Chilean Pickled Rabbit*

Pickled rabbit, or “conejo escabechado”, is a traditional Chilean recipe, delicious and aromatic. In addition to being a healthy dish low in fat and calories, it can be enjoyed either hot or cold depending on the chosen accompaniments.

## How to make Chilean Pickled Rabbit?

The essential step in preparing pickled rabbit is cooking it in vinegar, garlic, and peppercorns, which impart juiciness to the meat. You can also include carrots, onions, and various vegetables according to family preferences.

## Nutritional facts

Each serving of pickled rabbit contains approximately 280 kcal, 5 g of carbohydrates, 18 g of fat, 22 g of protein, 2 g of fiber, 2 g of sugars, and 400 mg of sodium.

## Chilean Pickled Rabbit recipe

**Category:** Main Course

**Preparation:** 45 minutes

**Cooking:** 60 minutes

**Servings:** 4 people

### Ingredients

- 2 kg rabbit meat
- 3 garlic cloves
- 2 liters water
- 2 cups red wine vinegar
- 2 onions, sliced
- 2 sprigs of oregano
- 1½ carrots, sliced
- 1 pinch of cumin
- 1 cup white wine
- 1 bay leaf
- ½ green bell pepper, chopped
- ½ cup olive oil

### Instructions

1. Rinse and marinate the rabbit with garlic, a few drops of vinegar, oregano, salt, and whole black pepper. Let it marinate in the refrigerator for 3 to 4 hours.
2. In a large pot, heat olive oil and brown the rabbit pieces evenly on all sides. Remove from the pot and set aside.
3. In the same pot, sauté the onions, remaining garlic, carrots, and chopped bell pepper. Sweat for a few minutes and then add back the browned rabbit pieces.
4. Season everything with cumin, paprika, and bay leaves. Stir well to incorporate all the flavors.
5. Add the white wine, adjust the seasoning, and cook for another 30 minutes over low heat with the pot covered, or until the rabbit meat is tender enough.
6. Serve the pickled rabbit hot or cold depending on the chosen accompaniments.

## Tips for cooking rabbit

Rabbit meat is very low in fat and its flavor lends itself to multiple preparations: stewed, braised, fried, or even grilled.

## Did you know?

To enhance the flavor of rabbit meat even more, you can also add aromatic herbs or spices during the marinating process.

## Recommended

- [Chicken chupe recipe](https://www.chileanfoodrecipes.com/traditional-chilean-chicken-chupe-recipe/)
- [San Juan cirigues](https://www.chileanfoodrecipes.com/recipe-for-san-juan-cirigues/)
- [Parmesan scallops](https://www.chileanfoodrecipes.com/chilean-parmesan-scallops-recipe/)
- [Tuna avocado tartare](https://www.chileanfoodrecipes.com/tuna-and-avocado-tartare-recipe/)