This tender and juicy classic rabbit stew (Coelho à caçador) is a savory mixture of simple and delicious seasonings. It's the perfect recipe for the whole family!
We all love comforting food recipes, especially on rainy winter days. It's one of those recipes that's perfect for any family dinner!
This rabbit stew is a very popular recipe in our country! It's a classic recipe, very simple to make and tasty that practically cooks itself. The first step is season the rabbit with delicious spices and marinate for about 1 to 2 hours. The second and final step is to sauté olive oil and onion and cook the rabbit over low heat for 1 hour. Turn off the heat and serve with white rice or boiled potatoes.
This recipe leaves an amazing smell throughout the house that's impossible to describe, you have to make it! We hope you enjoy this recipe as much as we enjoyed making and eating it!
For more rabbit recipes, check out this Rabbit stew with spices, this Baked rabbit with apple and lemon or this Rabbit in tomato sauce recipe.
INGREDIENTS FOR CLASSIC RABBIT STEW
Here you'll find all the ingredients needed to make this recipe:
- Rabbit pieces - The main ingredient of this recipe. Rabbit cut into pieces.
- Chopped garlic, bay leaf cut into small pieces, pepper, red wine, white wine, chopped coriander and salt - For the marinade. A delicious mix of ingredients to season the rabbit.
- Olive oil and sliced onion - To sauté and flavor.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE RABBIT STEW
Step 1: Season the rabbit with salt, white wine, red wine, chopped garlic, bay leaf cut into small pieces, pepper and chopped coriander. Let marinate for about 1 to 2 hours.
Step 2: In a large saucepan, add the olive oil and the sliced onions. Sauté over low heat until the onion start to turn slightly golden brown, stirring occasionally.
Step 3: Add the rabbit and the marinade, stir and cook over low heat for about one hour.
Step 4: Turn off the heat and serve the rabbit with white rice or boiled potatoes.
RECIPE TIPS
1. If you have leftovers, store the rabbit in the fridge in a properly airtight container (to prevent the growth of microorganisms).
2. For tender, juicy rabbit cook the stew over low heat.
FREQUENTLY ASKED QUESTIONS
Can I store the rabbit in the fridge?
Yes, you can! Place the rabbit in an airtight container and let cool down to room temperature before refrigerating it. This helps prevent a significant temperature increase in the fridge, which can affect other perishable items. These procedure prevents the growth of microorganisms.
Can I add aromatic vegetables to this recipe?
Yes, you can! You can cook the rabbit with bell pepper or carrots to add extra flavor and color to this recipe.
YOU MAY ALSO LIKE
- Roasted rabbit with lemon
- Easy roasted rabbit
- Stewed rabbit with spaghetti
- Roasted rabbit with ham
- Stewed rabbit with carrot
- Rabbit rice
- Roasted rabbit with potatoes
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Classic Rabbit Stew (Coelho à caçador)
This tender and juicy classic rabbit stew (Coelho à caçador) is a savory mixture of simple and delicious seasonings. It's the perfect recipe for the whole family!
4.50 from 4 reviews
- 1.2 kg (2 2/3 pounds) rabbit cut into pieces (wild rabbit)
- 4 cloves of garlic
- 2 bay leaves
- 1/2 teaspoon pepper
- 125 ml (1/2 cup) red wine
- 100 ml (1/2 cup) white wine
- 50 ml (1/4 cup) olive oil
- 2 medium onions
- Coriander (to taste)
- 1 teaspoon salt
- Season the rabbit with salt, white wine, red wine, chopped garlic, bay leaf cut into small pieces, pepper and chopped coriander. Let marinate for about 1 to 2 hours.
- In a large saucepan, add the olive oil and the sliced onions. Sauté over low heat until the onion start to turn slightly golden brown, stirring occasionally.
- Add the rabbit and the marinade, stir and cook over low heat for about one hour, stirring occasionally.
- Turn off the heat and serve the rabbit with white rice or boiled potatoes.
Ingredients
Directions
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