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Ecuador · Napo · El Chaco| Common Animals Fish Mushrooms Flora |
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Sylvilagus andinus |
July: Young rabbits become more independent but still depend on maternal care.
Safe for humans. May show aggression during rutting season. Rabbit is common in traditional Chilean cuisine. Often cooked with local spices and herbs. Frequently served at festive and family gatherings.
Inhabits mountainous and forested areas of Chile. Feeds on grasses, leaves, and shrub bark. Active mainly at dusk and night.
Hunting using traps and snares Tracking in mountainous and forest areas Hunting with small caliber firearms
Best hunting time is early morning and evening. Watch for fresh tracks and feeding spots. Use camouflage clothing for quiet approach.
Clean the carcass immediately after catch. Carefully remove entrails to avoid meat damage. Store in a cool place before cooking. Meat is safe when properly cooked. Possible parasites if eaten raw.
Back: Frying, braising
Hind leg: Braising, boiling
Breast: Roasting, steaming
Hind leg: Braising, boiling
Breast: Roasting, steaming
Chilean rabbit in aromatic sauce (Slow braising with red wine and herbs)
Rich and deep flavor
Rich and deep flavor
1. Brown meat pieces until golden.
2. Add red wine, rosemary, thyme, and garlic.
3. Simmer on low heat for 1-2 hours until tender.
4. Serve with mashed potatoes or vegetables.
2. Add red wine, rosemary, thyme, and garlic.
3. Simmer on low heat for 1-2 hours until tender.
4. Serve with mashed potatoes or vegetables.
Roasted Chilean rabbit with garlic and lemon (Marinating and roasting)
Juicy with citrus aroma
Juicy with citrus aroma
1. Marinate meat in lemon juice, garlic, and olive oil for 3 hours.
2. Roast at 180°C for about 45 minutes.
3. Serve with green salads and fresh bread.
2. Roast at 180°C for about 45 minutes.
3. Serve with green salads and fresh bread.
Chilean rabbit in tomato and pepper sauce (Braising with vegetables)
Balanced flavor with mild spiciness
Balanced flavor with mild spiciness
1. Brown meat until crust forms.
2. Add tomatoes, bell pepper, onion, and spices.
3. Braise for 1 hour until cooked.
4. Serve with rice or cornmeal porridge.
2. Add tomatoes, bell pepper, onion, and spices.
3. Braise for 1 hour until cooked.
4. Serve with rice or cornmeal porridge.