ROLL OF COLD VISCACHA, CHIMICHURRI FROM THE SIERRAS AND WATERCRESS SALAD

Procedimiento

Place on a skillet with the marinated ingredients. Let rest the previously deboned viscacha in the marinade one night in the refrigerator. Make hard boiled eggs. Peel and cut the carrot lengthwise in fine bars. Chop garlic and parsley. Extend the viscacha upside down. Put salt and powder garlic and parsley. Cover with spinach leaves. Place the bacon slices. Put the carrot bars lengthwise. Place the eggs in a queue lengthwise, beside the carrot. Powder with jelly. Roll the viscacha. Sew with needle and thread. Wrap the roll in a cloth y tie with cotton thread. Boil the roll in much salty water during 2 hours. Remove and press during 4 hours minimum, it can be made placing on top a board and weight on it. Remove the cloth and the threads. Serve the roll, cold, cut in slices, with the classic chimichurri and a fresh watercress salad.