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Three exquisite pickles

It can be pickled with anything; here are three recipes to suck your fingers.

Gastronomy
 escabeche

Are you a fan of the  pickle ? You can't miss these three recipes to enjoy, share and show off with your friends and family.You never pickled? Take advantage of the days of isolation to find your new culinary facet and surprise everyone.

Step by step with all the details, have faith and encourage you to prepare them, they will look delicious and everyone will ask you how it is done.

 Vizcacha pickle 

For this preparation you need -obviously- a vizcacha, half a kilo of carrots, four  onions , a cup of oil, two vinegar, coarse salt, pepper, ground chili pepper (the amount is put to taste), bay leaf, three cloves of garlic and one  lemon .

With all the ingredients ready, we proceed to cut the vizcacha into small portions. Those pieces, we will place them in cold water and boil without salt. Once the boil breaks, change it and once it is inside the saucepan with the water renewed, add the laurel, garlic cloves and coarse salt to cook until the meat is tender.

Once the meat is tender, you need to remove and throw out the water. Meanwhile, you need to cut the carrots and onions into julienne to fry them. Then mix the vizcacha prey with onions, carrots and lemon washed previously cut into slices.

To that is added oil and vinegar until cover. If necessary, a little water is added to it and cooked on low heat until everything is tender.

Once we get out of the fire we let it cool, and it's ready to consume!

 Pickled partridges 

For this recipe we need six clean partridges, four carrots, three cloves of garlic, two cups of oil, one of white wine, one of vinegar, two bay leaves, four peppers in grain and salt.

To prepare them, we start washing the partridges, proceed to dry and tie them to give them a good shape. To partridges season them with salt and pepper and put them in a saucepan with all the other ingredients for pickling.

Previously we will have to cut the carrots into strips, the thick chopped garlic and then add the partridges.

Cover the saucepan, and cook over low heat until tender. When they are about, remove them, let cool and store in the refrigerator in covered jars.

After five days, you're ready to eat.

 Pickled with deer meat 

This time we retreat with the pickled  deer meat, for which we need 2 kilos of meat from that animal, half a cup of oil, two cloves of garlic, two onions, four carrots, one bay leaf, four peppercorns, a cup of vinegar, half a cup of red wine and salt to taste.

We start heating oil in a saucepan and add the peeled garlic to brown and once they are, add the onions cut into thin julienne. Then add the carrot cut into strips and fry everything together for a few minutes.

To that we add the bay leaf, pepper, vinegar, salt and water to simmer until the vegetables are tender.

On the other hand, we boil the deer meat without nerve or fat and to it we add the pickle that we already have prepared. If necessary, a little more oil and vinegar is added to it, and then cook everything together for 35 minutes.

Let it cool, and that's it!

What recipe do you like best? Be tuned because they are not the only pickles that Ser Argentino is going to bring you.

Publication Date: 26/10/2020

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We suggest you continue reading the following notes:

El famoso escabeche The famous pickle
Frasco de berenjenas al escabeche Pickled eggplants, an Argentine classic

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