As it happens with the rest of meats, brine enhances the flavor and tenderness of the viscacha. One way to appreciate its texture and intense taste is on a good toasted country bread and drinking a beer.
for 8 portions
| 10 g. | SMASHED GARLIC |
| 50 cc. | OLIVE OIL |
| 1 kg. | HOMEMADE BREAD |
| 15 g. | PEPPER IN GRAINS |
| 30 g. | SALT |
| 300 cc. | WHITE WINE |
| 300 cc. | VINEGAR |
| 1500 g. | VISCACHA |
| 600 g. | ONIONS |
| 600 g. | CARROTS |
| 6 units | GARLICS |
| 4 units | LAUREL |
| 500 cc. | OIL |
Start preparing the viscacha. You have to remove the bones of the ribs and spine, and cut the rest in regular pieces. Chop onions in quarters, carrots in pieces and smash with a knife the unpeeled garlic. Place on a pan half of the vegetables, and on these the whole viscacha, cover with the rest of vegetables, add liquids, take to medium heat, pit salt and pepper and cook till the viscaha pieces are done Preservation: Directly in a recipient in the refrigerator for 5 days or place in flasks previously sterilized, put the lid on and take to recipient with boiled wat3r for 25 minutes, remove and save. Serve with toasted homemade bread slightly brushed with olive oil and garlic.
You can replace viscacha meat for other wild game meats or you can use chicken, seafood or another conventional meats, as well.
Brines were born as a homemade conservation method, back when there were no refrigerators or other ways to freeze. Hey are made with vegetables and meats Patience is required for them to be tasty. Once prepared, we have to wait some days to get a better flavor and for all seasonings to integrate.
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