Marinated rabbit with huacatay and maní

  • medium
  • 4
  • 2 hours 30 minutes
Not yet rated

Adapting a Peruvian Christmas dish, Robert Ortiz marinates rabbit – instead of the more traditional guinea pig – in maní (peanuts), canchita (crushed Peruvian corn) and huacatay (a member of the mint family), served up with kale to make a spectacular main. Ask your butcher to prepare the rabbit to make this Peruvian rabbit recipe easier.

First published in 2015





Chocolate crumb

To serve


  • Blender
  • Pastry brush
  • Twine


Begin by preparing the marinade. Add the onion, garlic, maní, huacatay, coriander, parsley, cumin, canchita, beer, olive oil and salt to a blender. Blitz on a high speed until very smooth and set aside
If not already butchered, clean and debone the rabbits so you are left with the loins with French trimmed ribs. Use the remaining legs and joints for another dish of your choice
  • 2 rabbits, medium-sized, cleaned, around 800g each
Season the meat of the loins generously with salt, then cover in the marinade. Leave to marinate in the fridge overnight, or for 12-24 hours
Preheat the oven to 100˚C
Melt the chocolate in a bain marie, then add the crushed biscuits and stir through thoroughly to combine. Spread out onto a large baking tray and place into the oven for 30-40 minutes until evenly toasted and dry
Remove from the oven, allow to cool then store in an airtight container until required
To prepare the kale, ensure it is thoroughly washed and torn, or cut into bite-sized pieces. Cook in heavily salted boiling water for 2-3 minutes, then strain and toss in a little olive oil to coat
  • kale, 500-600g
  • extra virgin olive oil, good quality
  • salt
Before cooking the rabbit, remove from the marinade and use some butchers' twine to bend and hold each loin in a circular shape, so both ends of the loin are touching
Add a small dash of olive oil to a hot pan, add the rabbit and brush over a little marinade during the initial part of the cooking process. Cook for 3-4 minutes on each side, or until cooked through and golden brown all over
While the rabbit is browning, use a sharp vegetable peeler or mandoline to slice the carrot into very thin strips
Arrange the rabbit, crumb and kale onto each plate and drizzle with some cooking juices from the pan. Garnish with the strips of carrot and some edible flowers. Serve immediately
First published in 2015

Robert Ortiz is a pioneer of Peruvian cuisine, bringing the heady flavours and bright colours of his native country to an appreciative European audience.

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