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Growing up in a Portuguese family, rabbit stew always held a special place at our dinner table. This rustic dish brings back memories of cozy Sunday gatherings and laughter-filled evenings. I've tweaked my grandmother's recipe over the years, perfecting balance between tender meat and hearty vegetables. Rich tomatoes, aromatic garlic, and a splash of red wine create depth of flavor that'll transport you straight to Portugal's countryside. Ready to embark on culinary journey? Let's dive into this comforting classic together!
Ingredients for Portuguese Rabbit Stew
- Rabbit: Lean meat with a unique flavor, adds richness and depth to the stew, traditional in Portuguese cuisine.
- Olive oil: Enhances flavors, adds richness, and helps brown the rabbit, a staple in Mediterranean cooking.
- Onion: Adds sweetness and depth, a flavor base for the stew, essential in many savory dishes.
- Garlic: Provides a pungent aroma and flavor, enhances the overall taste profile, a common aromatic in cooking.
- Tomatoes: Adds acidity and sweetness, contributes to the stew's base, a versatile ingredient in many cuisines.
- Red wine: Adds depth and richness, enhances flavors, traditional in braising meats and adding complexity to dishes.
- Chicken broth: Adds savory depth, enhances the stew's flavor, provides a rich base for cooking the rabbit.
- Bay leaves: Imparts a subtle earthy flavor, adds depth to the stew, a classic herb in slow-cooked dishes.
- Paprika: Adds a smoky, sweet flavor, enhances the stew's color, a staple spice in Portuguese and Mediterranean cuisine.
- Potatoes: Adds heartiness and texture, thickens the stew, a common ingredient in stews and one-pot dishes.
- Carrots: Adds sweetness and color, complements the rabbit, a classic vegetable in stews and braised dishes.
- Parsley: Adds freshness and color, garnishes the stew, a versatile herb used for flavor and decoration in dishes.
Read more: Rabbit Stew Recipe
Essential Tools and Equipment
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the rabbit into pieces and chopping vegetables.
Portuguese Rabbit Stew
A hearty and traditional Portuguese dish made with tender rabbit, vegetables, and aromatic spices.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 whole rabbit cut into pieces
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups tomatoes chopped
- 1 cup red wine
- 2 cups chicken broth
- 2 bay leaves
- 1 tsp paprika
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 4 medium potatoes peeled and cubed
- 3 medium carrots sliced
- 0.25 cup parsley chopped
Read more: Portuguese Pork Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the rabbit pieces and brown them on all sides. Remove and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until softened.
- Add the tomatoes, red wine, chicken broth, bay leaves, paprika, salt, and pepper. Stir well.
- Return the rabbit to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Add the potatoes and carrots. Continue to simmer for another 45 minutes, or until the vegetables are tender.
- Garnish with chopped parsley before serving.
Notes:
This stew is perfect for a cozy dinner. Serve with crusty bread to soak up the delicious sauce.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Read more: Portuguese Squid Stew
Can You Make Portuguese Rabbit Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed but do not add the potatoes and carrots.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew on the stove, add the potatoes and carrots, and simmer until vegetables are tender.
Freezing Instructions
- Allow the stew to cool completely before transferring to a freezer-safe container.
- Leave some space at the top for expansion, then seal and label the container.
- Freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator and reheat on the stove, adding fresh potatoes and carrots before simmering until vegetables are tender.
Rabbit meat is a lean protein source that is high in vitamin B12, essential for nerve function and red blood cell formation.
Common Questions About This Delicious Stew Recipe
FAQ:
Can I use a different type of meat instead of rabbit for this stew?
Yes, you can substitute rabbit with chicken or pork if you prefer.
How long can I store the leftovers of this Portuguese rabbit stew?
You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this stew for later consumption?
Yes, you can freeze this stew in a freezer-safe container for up to 3 months.
Is there a non-alcoholic substitute for red wine in this recipe?
You can use beef or vegetable broth as a substitute for red wine in this recipe.
Can I make this stew in a slow cooker instead of on the stovetop?
Yes, you can transfer the browned rabbit and ingredients to a slow cooker after step 4 and cook on low for 6-8 hours or on high for 3-4 hours.
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