The pheasants in escabeche are a traditional Uruguayan dish, with a preparation that combines the marinating technique with the tangy touch of vinegar. Ideal for preservation and enjoyment on any occasion, its flavor is a fusion of aromas that delight discerning palates.
The pheasants are prepared with care, browned lovingly, and seasoned delicately.
The onions, carrots, and garlic are sliced patiently, layered affectionately, and cooked slowly over low heat.
The result is a flavorful and comforting dish, perfect for sharing in good company.
Pheasants in Escabeche
Ingredients
4 Pheasants
2 Large onions
4 Carrots
8 Garlic cloves
20 Black or white peppercorns
4 Bay leaves
1 pinch of Salt
1 cup of Olive oil
1 cup of Apple vinegar
1 cup of Water
Preparation
Step 1 : The pheasants are carefully washed and dried.
Step 2 : Then, they are browned individually in olive oil until golden, and seasoned with salt.
Step 3 : Next, the onions, carrots, and garlic are sliced into thin rounds.
Step 4 : Using the same olive oil, layers are assembled in a pot: first the onion, bay leaf, and garlic, followed by 2 pheasants, the carrot, and pepper to taste, and finally, half a cup of vinegar is added.
Step 5 : The process is repeated to create a second layer.
Step 6 : The dish is cooked over low heat with the lid on the pot.
Step 7 : After about 7 or 8 minutes, water is added to the pot and cooked until the carrot is tender.
Step 8 : Remove from heat and let cool.
Step 9 : Once cooled, the dish is ready to be enjoyed.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
