Portuguese Stewed Rabbit Food

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.

STEWED RABBIT

Steps:

• Season the rabbit pieces with white wine, chopped garlic, pepper, bay leaf and salt. Marinate about one hour.
• Put the olive oil, the onions cut into round slices and the rabbit together with the marinade in a saucepan and cook over low heat about 40 to 45 minutes, stirring occasionally.
• Turn off the heat and sprinkle with chopped parsley. Serve the rabbit with white rice or chips.

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!

SPANISH RABBIT STEW

Steps:

• Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.
• Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.
• Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.
• Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.

HILDA'S PORTUGUESE STEWED CHICKEN

Steps:

• Season the flour with Essence. Toss the chicken in the seasoned flour.
• Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
• Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
• Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
• Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
• Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

PORTUGUESE STEW

Steps:

• You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
• Do the same exact thing in the other large saucepot.
• To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
• Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
• To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

STEWED RABBIT

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.