Braised Rabbit Portuguese Style Coelho Estufado Recipes

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BRAISED RABBIT, PORTUGUESE STYLE ("COELHO ESTUFADO")



Braised Rabbit, Portuguese Style (

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

2 1/2 lbs rabbit
1 (12 ounce) bottle beer (I use Molson Canadian) or 1 white wine
6 garlic cloves, minced
1 cup parsley, chopped
2 teaspoons paprika
1 bay leaf
1 tablespoon piri-piri (sauce)
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 tablespoon extra virgin olive oil
1 cup parboiled rice

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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