Portuguese Rabbit Hunter Style

Name: Portuguese Rabbit Hunter Style
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1/2 pound thick-sliced slab bacon; One 3-pound rabbit; Kosher salt and freshly ground black pepper; olive oil; 10 ounces mixed mushrooms; 3 medium yellow onions; 2 Turkish bay leaves; 3 garlic cloves; 1 cup dry red wine; One 28-ounce can whole peeled tomatoes; 2 sprigs flat-leaf parsley; 1 tablespoon chopped oregano leaves; 1 teaspoon chopped sage leaves

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 30 mins
Servings
4 servings
Calories
774 kcal
Course
Main Course
Cuisine
Portuguese

Portuguese Rabbit Hunter Style

Iris Warren

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This hearty Portuguese Rabbit dish is perfect for autumn. It originally called for the blood of the rabbit, which is a bit tough to find at your supermarket these days. Instead, I use the liver to add a bit more dimension and body along with bacon, mushrooms, and tomatoes.

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Ingredients

Servings

1/2 pound thick-sliced slab bacon cut crosswise into 1-inch pieces
One 3-pound rabbit cut into 8 pieces, liver finely chopped and reserved
Kosher salt and freshly ground black pepper
olive oil if needed
10 ounces mixed mushrooms thinly sliced
3 medium yellow onions cut in half and then into thin half moons
2 Turkish bay leaves
3 garlic cloves minced
1 cup dry red wine
One 28-ounce can whole peeled tomatoes preferably San Marzano, with their juice
2 sprigs flat-leaf parsley plus chopped leaves for garnish
1 tablespoon chopped oregano leaves
1 teaspoon chopped sage leaves

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Instructions

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.

Nutrition Information

Show Details

Serving 1serving Calories 774kcal (39%) Carbohydrates 25g (8%) Protein 86g (172%) Fat 31g (48%) Saturated Fat 10g (50%) Monounsaturated Fat 12g Trans Fat 1g Cholesterol 313mg (104%) Sodium 850mg (35%) Fiber 6g (24%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 774 kcal

% Daily Value*

Serving	1serving
Calories	774kcal	39%
Carbohydrates	25g	8%
Protein	86g	172%
Fat	31g	48%
Saturated Fat	10g	50%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	313mg	104%
Sodium	850mg	35%
Fiber	6g	24%
Sugar	10g	20%