Ingredients
Scale
- 1.5 kg of cleaned, dressed vizcacha, cut into pieces (one whole dressed vizcacha, cut into pieces)
- 300 ml of neutral oil (sunflower or corn) (1 1/4 cups)
- 250 ml of white wine vinegar (1 cup)
- 250 ml of water (1 cup)
- 300 g of white onion, thinly sliced (2 medium onions)
- 200 g of carrot, sliced (2 medium carrots)
- 20 g of garlic cloves, peeled and whole (4 cloves)
- 3 pieces of bay leaves (3 leaves)
- 5 g of black peppercorns (1 teaspoon)
- 3 g of dried oregano (1 teaspoon)
- 60 g of all-purpose flour (for dredging) (1/3 cup) (optional)
- to taste of salt
- to taste of ground black pepper