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.
My Private Note
Units: US | Metric
- 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
- 1Cut 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.
- 2Add 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.
- 3Cover 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).
- 4Cut up the onion and place into a pot with the olive oil. Saute the onion slightly.
- 5Add 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).
- 6Once all pieces are browned, add the rabbit marinade into the pot as well and enough water to cover the rabbit.
- 7Bring 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.
- 8Once 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.
- 9Serve the rabbit over the rice. Enjoy!
Browse Our Top One-Dish Meal Recipes
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
- Total Fat 19.5 g
- Saturated Fat 5.2 g
- Cholesterol 161.6 mg
- Sodium 712.1 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 1.7 g
- Sugars 1.8 g
- Protein 59.6 g
The following items or measurements are not included: