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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Md baizid
[email protected]This recipe was a disappointment. The rabbit meat was tough and dry, and the sauce was bland. I would not recommend this recipe.
George Bou Nicolas
[email protected]I would give this recipe a 10/10! The rabbit meat was perfectly cooked and the sauce was incredible. I will definitely be making this again.
C KELVIN
[email protected]This was a delicious recipe! The rabbit meat was tender and flavorful, and the sauce was rich and savory. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.
Wingstin Arafat
[email protected]This recipe was easy to follow and the results were amazing! The rabbit meat was tender and juicy, and the sauce was flavorful and rich. I will definitely be making this again.
Israel Davies
[email protected]I love this recipe! The rabbit meat is so tender and flavorful, and the sauce is rich and savory. It's the perfect dish for a special occasion.
yonatan elias
[email protected]This recipe is a keeper! The rabbit meat was cooked to perfection, and the sauce was delicious. I served it with roasted vegetables, and it was a meal fit for a king.
SM shojib Khan
[email protected]I've made this recipe several times now, and it always turns out great. The rabbit meat is always tender and moist, and the sauce is flavorful and complex. I love that it's a one-pot dish, which makes cleanup a breeze.
Tony Brown
[email protected]This recipe was a hit! The rabbit meat was tender and flavorful, and the sauce was rich and savory. I served it over mashed potatoes, and it was the perfect comfort food for a cold night. Highly recommend!