Portuguese Rabbit Stew Recipes

PORTUGUESE RABBIT HUNTER STYLE

Steps:

• Heat a large pot over medium-low heat until hot. Add the bacon and let it sizzle until the fat is rendered and the meaty bits are crunchy, 18 to 20 minutes. Transfer to paper towels to drain.
• Generously season the rabbit with salt and pepper. Raise the heat to medium high and sear the rabbit in the fat, working in batches if needed, until golden brown, 6 to 8 minutes per side. Transfer to a plate and set aside.
• If the pot is dry add a drizzle of olive oil. Lower the heat to medium, add the mushrooms, onions, and bay leaves and cook, stirring occasionally, until deeply colored, 18 to 22 minutes. Add the garlic and cook for 1 minutes more.
• Pour in the wine and let it burble for 30 seconds, then nestle in the rabbit pieces. Squash the tomatoes with your hands over the pot and add them along with their juice, the 2 parsley sprigs, oregano, and sage.
• Bring the mixture to a boil, reduce the heat to low, add the reserved liver, and simmer, covered, until the rabbit is cooked through, about 1 hour. Toss the parsley and bay leaves. Taste the liquid and season with salt and pepper, if needed.
• If you're so inclined, transfer the rabbit to a platter and with a slotted spoon scoop the vegetables into a small bowl. Turn the heat under the pot to high to thicken the liquid. Otherwise, arrange the rabbit in the middle of the platter and spoon the mushrooms, onions, and tomatoes on top. Sprinkle with the bacon. Pour a bit of the liquid over the top and serve the rest on the side. Shower the dish with parsley just before serving.

STEWED RABBIT

Steps:

• Season the rabbit pieces with white wine, chopped garlic, pepper, bay leaf and salt. Marinate about one hour.
• Put the olive oil, the onions cut into round slices and the rabbit together with the marinade in a saucepan and cook over low heat about 40 to 45 minutes, stirring occasionally.
• Turn off the heat and sprinkle with chopped parsley. Serve the rabbit with white rice or chips.

PORTUGUESE STEWED RABBIT RECIPE

Steps:

• In a large saucepan, heat the olive oil and lard (vegetable shortening), once hot, add the rabbit and fry on both sides, about 10 to 15 minutes. Then reduce to a low heat and add the wine, the broth, the chopped tomatoes, without skin or seeds, the minced onion, crushed garlic, parsley and salt and pepper to taste. Cover the saucepan and cook for about 1 hour over low heat. Rectify the seasonings and serve hot. Recipe & Photo Credit: alquimiadostachos.com

RABBIT STEW WITH POTATOES, PEAS AND CARROTS

Steps:

• In a saucepan, put the peeled tomatoes cut into small pieces, chopped onion, peeled potatoes cut into cubes, rabbit, white wine, peas, peeled carrot cut into pieces, chopped garlic, salt, pepper, paprika and the olive oil. Stir, cover the pan with a lid and cook over low heat for about 1 hour and 15 minutes.
• Turn off the heat and serve immediately.

PORTUGUESE STEW

Steps:

• You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
• Do the same exact thing in the other large saucepot.
• To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
• Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
• To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

SPANISH RABBIT STEW

Steps:

• Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.
• Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.
• Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.
• Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

MALTESE RABBIT STEW

Steps:

• Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

BRAISED RABBIT, PORTUGUESE STYLE ("COELHO ESTUFADO")

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!

SPANISH RABBIT STEW HUNTER-STYLE RECIPE - (3.7/5)

Steps:

• Peel and chop the onion and garlic. Cut the ham into small pieces and set aside. Rinse and cut tomato into small cubes. Rinse all dirt off mushrooms, then trim stems and slice. Chop 2 sprigs of parsley and set apart. Remove rabbit from packaging. Rinse and pat dry. Cut rabbit into 8-10 pieces. Salt and pepper all sides. In a large, heavy-bottomed frying pan, heat 3-4 tbsp olive oil on medium. When hot, sauté onion and garlic. When soft, add the ham cubes. When onion is translucent, remove onion, garlic and ham from pan with a slotted spatula and set aside on plate for later, reserving the oil. Add some olive oil to the same pan and brown the rabbit on both sides. Remove from frying pan. Pour any oil left in frying pan into a large casserole or stew pot. Place rabbit and onion mixture into pot and mix. Add chopped parsley and dried thyme to pot and stir. Place on medium heat. Add the cognac, white wine and water to rabbit and mix. Simmer uncovered for approximately 30 minutes and add chopped mushrooms after 15 minutes. Stir in mushrooms and continue to simmer for another 15 minutes. If necessary, add a bit more water while simmering. Serve with home-fried potatoes or rice. Spanish stews or casseroles such as this are traditionally served with rustic bread, especially in Old Castilla where this regional recipe originates.