Coelho á Caçador, Portuguese Hunter’s Rabbit Stew, at our house this a Sunday lunch dish. It’s very easy to make, you just put everything in a pot at let it be for an hour and a half. The prep starts the day before but it only takes 10 min. The morning before put the rabbit in water, let it be until the evening. Then you add the rabbit in wine and leave it overnight, and you’re practically done. 😂
It is normally served with white rice, but you can also serve it with boiled potatoes.
You can do this recipe with the whole rabbit or just rabbit legs.
Hope you enjoy!
Ingredients (for 4 people):
1 (3lbs) rabbit
2-3 tbsp of Vinegar
2 tbsp of sweet pimento paste
1/3 tsp whole black peppercorns
1 tsp of ground black pepper
1 tsp of garlic powder
½ bay leaf
5 garlic cloves
Salt
1 bottle of red wine
parsley
3 tbsp of olive oil
1 onion
1/3 cup of bacon
2 medium tomatoes
1 baguette
For method click HERE.
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Ingredientes em Português
(para 4 pessoas):
1 coelho (1.5 kg)
2-3 colheres de sopa de vinagre
2 colheres de sopa de pasta de pimento doce
1/3 colher de chá pimenta preta inteira
1 colher de chá de pimenta preta moída
1 colher de chá de alho em pó
½ folha de louro
5 dentes de alho
Sal
1 garrafa de vinho tinto
salsa
3 colheres de sopa de azeite
1 cebola
1/3 copo de toucinho fumado
2 tomates médios
1 baguette
Para ver o método clica AQUI.
