📝 About This Recipe
Transport your kitchen to the rolling hills of the Alentejo with this soul-warming Portuguese classic. This traditional hunter-style stew features tender rabbit slow-simmered in a rich, aromatic reduction of dry red wine, smoky chouriço, and fragrant bay leaves. It is a masterclass in rustic elegance, offering deep, earthy flavors that celebrate the heritage of Portugal's countryside cooking.
🥗 Ingredients
The Marinade
- 1.5 kg Rabbit (cleaned and cut into small serving pieces)
- 500 ml Dry Red Wine (preferably a bold Portuguese wine like Douro or Alentejo)
- 6 cloves Garlic (smashed and peeled)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Sweet Paprika (Massa de Pimentão) (or red bell pepper paste)
- 1 teaspoon Black Pepper (freshly cracked)
The Stew Base
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 100 g Portuguese Chouriço (sliced into thin rounds)
- 50 g Bacon or Salpicão (cubed)
- 2 medium Onions (finely diced)
- 2 medium Carrots (sliced into half-moons)
- 1 tablespoon Tomato Paste (double concentrated)
- 250 ml Beef or Game Stock (low sodium)
- 1 bunch Fresh Parsley (stems separated and tied, leaves chopped for garnish)
- to taste Salt (be careful as chouriço is salty)
👨🍳 Instructions
-
1
In a large glass bowl, combine the rabbit pieces with red wine, smashed garlic, bay leaves, paprika, and black pepper. Cover and refrigerate for at least 4 hours, or ideally overnight, to tenderize the meat and infuse flavor.
-
2
Remove the rabbit from the marinade, patting each piece thoroughly dry with paper towels. Reserve the liquid marinade; do not discard it.
-
3
Heat the olive oil in a large, heavy-bottomed clay pot or Dutch oven over medium-high heat.
-
4
Sear the rabbit pieces in batches until golden brown on all sides (about 4-5 minutes per batch). Remove and set aside on a plate.
-
5
In the same pot, add the chouriço and bacon. Fry until the fat renders and the meats become crispy.
-
6
Add the diced onions and carrots to the pot. Sauté in the rendered fat until the onions are translucent and slightly caramelized, about 8 minutes.
-
7
Stir in the tomato paste and cook for 2 minutes to cook out the raw metallic taste, allowing it to darken slightly.
-
8
Pour in the reserved marinade (including the garlic and bay leaves). Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
-
9
Return the rabbit and any accumulated juices to the pot. Add the stock and the tied parsley stems. The liquid should almost cover the meat.
-
10
Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 50-60 minutes, or until the rabbit is fork-tender and falling off the bone.
-
11
Remove the lid and increase heat slightly for the last 10 minutes if the sauce needs thickening. Taste and adjust seasoning with salt.
-
12
Discard the bay leaves and parsley stems. Sprinkle with fresh chopped parsley before serving.
💡 Chef's Tips
Marinating the rabbit overnight is essential; the acidity of the wine breaks down the lean fibers and removes any overly gamey notes. Always pat the meat dry before searing; moisture on the surface will cause the meat to steam rather than brown, losing that deep Maillard flavor. If you can't find Portuguese Chouriço, use a Spanish Chorizo, but ensure it is the cured kind, not fresh Mexican chorizo. If the sauce is too thin, mash one of the cooked carrots into the liquid to act as a natural, flavorful thickener. Rabbit is very lean, so do not skip the bacon or olive oil, as the fat is necessary to keep the meat succulent during the long simmer.
🍽️ Serving Suggestions
Serve alongside 'Batatas Fritas' (thick-cut homemade potato chips) to soak up the luscious red wine sauce. A side of buttery white rice or crusty 'Pão de Mafra' (Portuguese sourdough) is perfect for cleaning the plate. Pair with a full-bodied Portuguese red wine from the Dão region to complement the earthy tones of the stew. A simple green salad with a sharp vinegar dressing provides a refreshing contrast to the rich, savory meat.