Braised Rabbit Portuguese Style Coelho Estufado Recipes

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!

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.

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.