Braised Rabbit Portuguese Style Coelho Estufado Food

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BRAISED RABBIT, PORTUGUESE STYLE ("COELHO ESTUFADO")



Braised Rabbit, Portuguese Style (

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.

Provided by Portuguese Mom

Categories     One Dish Meal

Time P1DT2h

Yield 4 serving(s)

Number Of Ingredients 12

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

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!

Nutrition Facts : Calories 546.4, Fat 19.5, SaturatedFat 5.3, Cholesterol 161.6, Sodium 712.1, Carbohydrate 23.6, Fiber 1.8, Sugar 1.9, Protein 59.6

BRAISED RABBIT WITH ROOT VEGETABLES



Braised Rabbit with Root Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 cups plum tomatoes, quartered
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
1 small bunch fresh thyme
2 tablespoons grapeseed oil
4 rabbit legs
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 cups dry white wine

Steps:

  • Preheat oven 350 degrees F.
  • In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
  • Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
  • Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
  • Serve rabbit over the vegetables.

BRAISED RABBIT WITH CARAMELIZED RADICCHIO AND SALSA VERDE



Braised Rabbit with Caramelized Radicchio and Salsa Verde image

This recipe can be substituted with chicken, if preferred.

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

2 whole rabbits, cut into thigh sized pieces
4 cups flour
1 tablespoon minced thyme
1 tablespoon minced oregano
Salt
Pepper
4 generous tablespoons olive oil
4 cloves garlic
1 bunch fresh rosemary
2 whole red chiles
1 1/2 cups black olives
1 bottle white wine
4 cups chicken stock
Parsley, for garnish
Caramelized Radicchio with Salsa Verde, recipe follows
4 heads Traviso raddichio
2 tablespoons olive oil, plus 1 cup
3 cups flat leaf parsley
1/4 cup capers
3 anchovy fillets
1 lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
  • In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes.
  • When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde.
  • Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
  • In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.

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