Coelho Assado (Roasted Rabbit)

This wonderful recipe is truly a Portuguese delight. Roasted Rabbit is one of the most popular and traditional dishes we have in Portugal and there are many ways to make it. This is our personal favorite of all, with red wine being the key ingredient to giving it the rich taste that works perfectly with roasted rabbit. This dish actually comes from our many hunting adventures back in the Azores, as red wine became an improvisation as it was all we had to season our “coelho” and ended up being a blessing in disguise because this dish is absolutely delicious!

– 1 Rabbit Split apart into pieces
– 100 ml Olive oil
– 2 Onions, chopped
– 2 cloves garlic, minced
– 1 bay leaf
– 50g Diced bacon
– 50g Chourico sliced
– 2 large ripe tomatoes cut into cubes
– Chopped parsley
– Red Wine
– Salt
– Pepper

1)Season the rabbit with salt and pepper and stir well. In a large pan, bring to boil the oil, onion, garlic, bay leaf, bacon and sausage.
2)Stir and cook until golden. Add the rabbit pieces and allow to color. Stir to fry evenly.
3)Stir in the tomatoes and drizzle with enough red wine to cover the rabbit. Cover and simmer about 25 minutes.
4) When the rabbit is add the parsley, stir and serve immediately. Accompany this dish with fries.

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