Recipe by Portuguese Mom
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.
Top Review by Mia #3
Parabems! (Congratulations) You definitly have to be Portuguese to be able to make as the Portuguese say it ( Arroz de coelho) Its absolutly fabulous, I just love this receipe my mom use to make it,and I continue her tradition. As you may of guessed I to am Portuguese. Keep on posting more Portuguese receipe, they are great to share with other receipe lovers. Thank you Portuguese Mom for posting!!!
- 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
Directions See How It's Made
- 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!