Braised Rabbit Portuguese Style Coelho Estufado 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.

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!

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.