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    You are in: Home / Recipes / Braised Rabbit, Portuguese Style ("coelho Estufado") Recipe
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    Braised Rabbit, Portuguese Style ("coelho Estufado")

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    24 hrs

    2 hrs

    Portuguese Mom's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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).
    4. 4
      Cut up the onion and place into a pot with the olive oil. Saute the onion slightly.
    5. 5
      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).
    6. 6
      Once all pieces are browned, add the rabbit marinade into the pot as well and enough water to cover the rabbit.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Serve the rabbit over the rice. Enjoy!

    Ratings & Reviews:

    • on November 21, 2008

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Braised Rabbit, Portuguese Style ("coelho Estufado")

    Serving Size: 1 (482 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 546.4
     
    Calories from Fat 175
    32%
    Total Fat 19.5 g
    30%
    Saturated Fat 5.2 g
    26%
    Cholesterol 161.6 mg
    53%
    Sodium 712.1 mg
    29%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 1.7 g
    7%
    Sugars 1.8 g
    7%
    Protein 59.6 g
    119%

    The following items or measurements are not included:

    piri-piri

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