BRAISED RABBIT, PORTUGUESE STYLE ("COELHO ESTUFADO")
This is the only way I have ever had rabbit and it is probably my family's favourite meal. Rabbit is fairly expensive but I usually get a medium-sized rabbit (approx. 2 to 2 1/2 lbs) for my family of 4 (2 young boys). For a dinner party, I would probably get 2 rabbits. NOTE: Preparation time includes 1 day for marinating; cooking time is approx. 2 hours or until tender, depending on the quantity of rabbit.
Provided by Portuguese Mom
Categories One Dish Meal
Time P1DT2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut up the rabbit into pieces (hind legs, front legs, etc.) as you would cut up a whole chicken, into approximately 9 pieces. Place into a large bowl.
- Add the garlic, parsley, bay leaf, piri-piri, salt, pepper and beer (or enough wine to cover the rabbit) to the rabbit. Mix around to combine everything.
- Cover and refrigerate to marinate for 1 day or at least overnight. The longer it marinates, the better it is! (I hate the gamey taste of wild rabbit - I use storebought rabbit).
- Cut up the onion and place into a pot with the olive oil. Saute the onion slightly.
- Add the rabbit a few pieces at a time to brown (careful not to crowd the pot - you want to brown them, not cook them at this point).
- Once all pieces are browned, add the rabbit marinade into the pot as well and enough water to cover the rabbit.
- Bring to a boil, reduce to medium-high heat, cover (leave lid slightly off) and let the rabbit cook for approximately 2 hours, or until tender. Check for salt, pepper, garlic (I add lots because we love it!), little more paprika for colour - all to your taste. Don't let the liquid boil right off - it should end up cooking down to a "gravy". You may need to periodically add some water, but careful you don't add too much too late in the cooking - you don't want it to be swimming in liquid towards the end.
- Once rabbit is cooked, add the rice right to the pot (with the rabbit still in or remove and keep warm), add some additional water/salt/pepper if needed, and cook the rice right in the broth.
- Serve the rabbit over the rice. Enjoy!
Nutrition Facts : Calories 546.4, Fat 19.5, SaturatedFat 5.3, Cholesterol 161.6, Sodium 712.1, Carbohydrate 23.6, Fiber 1.8, Sugar 1.9, Protein 59.6
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Abbas Mazari
[email protected]I'm not a big fan of rabbit, but this recipe changed my mind. The meat was tender and flavorful, and the sauce was amazing.
Saima Lal
[email protected]This recipe is a great way to use up leftover rabbit meat. I had some leftover from a hunting trip, and this was the perfect way to cook it.
Joel Hachet
[email protected]I've never cooked rabbit before, but this recipe made it easy. The rabbit was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Mehar Umair
[email protected]I'm a Portuguese native, and this recipe is authentic and delicious. It's just like the rabbit stew my grandmother used to make. I highly recommend this recipe to anyone who loves Portuguese cuisine.
Shahith Luzifar
[email protected]I'm a beginner cook, and this recipe was easy to follow. The instructions were clear and concise, and the dish turned out great. I'm definitely going to try more recipes from this website.
Cj Roberson
[email protected]This recipe is a great base for experimentation. I've tried it with different types of wine, herbs, and vegetables, and it always turns out great. It's a versatile dish that can be tailored to your own taste.
Paul Wanjiku
[email protected]I made a few changes to the recipe, but it turned out great. I used white wine instead of red, and I added some fresh herbs to the pot. The result was a delicious and flavorful rabbit dish that I will definitely be making again.
Emmanuel Nti
[email protected]This recipe is a winner! The rabbit is tender and juicy, and the sauce is rich and flavorful. I will definitely be making this again.
James carmichael
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Mbaziira Douglas
[email protected]This recipe is a great way to impress your guests. It's a unique and flavorful dish that is sure to leave a lasting impression.
Daniyal Khan
[email protected]I've tried many rabbit recipes, but this one is by far the best. The combination of flavors is perfect and the rabbit is cooked to perfection.
Spark Gamer
[email protected]I'm not a big fan of rabbit, but this recipe changed my mind. The meat was tender and flavorful, and the sauce was amazing.
Ritaj 10
[email protected]I made this recipe for a dinner party and it was a hit! The guests loved the unique flavor of the rabbit and the sauce was delicious.
Amy Towersey
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The braising process results in tender, fall-off-the-bone rabbit meat.
Nona Lost
[email protected]I've made this recipe several times and it always turns out great. It's a flavorful and satisfying dish that is sure to please.
jpirfan khan
[email protected]The sauce is the star of the show in this dish. It's rich and flavorful, and it pairs perfectly with the tender rabbit meat.
Ronda McCoy
[email protected]This recipe is a great way to use up leftover rabbit meat. I had some leftover from a hunting trip and this was the perfect way to cook it.
Kari Mcfarland
[email protected]I made this over the weekend and it was a hit! My friends and family loved the tender rabbit and the sauce was so flavorful. I will definitely be making this again soon.
Md Sijan
[email protected]The flavors are amazing! The wine and spices give the rabbit a wonderful depth of flavor that makes it a joy to eat.
deepika padukon
[email protected]This Portuguese-style braised rabbit recipe is a delightful dish that combines tender rabbit meat with a flavorful sauce for a truly satisfying meal.