Coelho à Caçadora

coelho_à_caçadora

Coelho à Caçadora, or Hunter’s Rabbit, is a traditional Portuguese dish that has become a favored meal around the world. With its tender rabbit meat, succulent mushrooms, and aromatic herbs and spices, this recipe packs in a wealth of flavor and texture, making it a feast for the senses.

In Portugal, the dish is usually prepared during the hunting season, hence the name “caçadora” (which means “hunter” in Portuguese). The ingredients used in this recipe are often native to the country, including olives, red peppers, and red wine.

While the dish is often served with white rice or potatoes, it can also be paired with a nice crusty bread, perfect for sopping up the rich and flavorful sauce. Due to the dish’s popularity and versatility, there are many different variations of the recipe. However, the core ingredients, including rabbit meat and mushrooms, remain consistent.

One of the key factors in making a delicious Coelho à Caçadora is the quality of the rabbit meat. The meat should be fresh and preferably sourced from a local butcher or farmer’s market. In addition, the mushrooms used should also be fresh and chosen based on personal preference. The most commonly used mushrooms in this dish are button mushrooms, but other varieties such as Shiitake or Portobello can be used as well.

The preparation of Coelho à Caçadora starts with marinating the rabbit in red wine and aromatic herbs, including thyme, rosemary, and bay leaves. This marinade not only infuses the meat with flavor but also tenderizes it, making it more succulent and juicy when cooked.

The rabbit is then sautéed in a Dutch oven with garlic, onions, and red peppers until it is browned on all sides. This process helps to seal in the flavor and juices of the meat. Next, the mushrooms are added along with a few spoonfuls of tomato paste and a dash of white wine. The whole mixture is then simmered until the rabbit is cooked through and the sauce has thickened.

Finally, the dish is garnished with olives and fresh parsley to add an extra burst of flavor and color. The result is a rich and hearty meal that is just as satisfying as it is delicious.

Coelho à Caçadora is a true representation of Portuguese cuisine - hearty, flavorful, and full of character. Whether you are a seasoned cook or just starting out, this recipe is one that you will want to try again and again. It is a dish that will transport you to the rolling hills of Portugal with every bite, and a meal that will leave you feeling satisfied and content.

Ingredients:

  • 1 rabbit, cut into serving pieces
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can crushed tomatoes
  • 1 cup dry red wine
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/4 cup fresh parsley, chopped

Directions:

  1. In a large dutch oven or heavy pot, heat the olive oil over medium-high heat.

  2. Season the rabbit pieces with salt and pepper and brown them on all sides in the hot oil. Work in batches if necessary to avoid crowding the pot.

  3. Remove the rabbit pieces from the pot and set aside.

  4. Add the chopped onions and garlic to the pot and sauté for 5-7 minutes, until softened.

  5. Add the chopped peppers and continue cooking for another 5 minutes.

  6. Add the smoked paprika and oregano and stir to combine.

  7. Pour in the red wine and scrape the bottom of the pot to release any browned bits.

  8. Add the crushed tomatoes, bay leaf, and water, and stir well.

  9. Return the rabbit pieces to the pot and bring everything to a simmer.

  10. Lower the heat and cover the pot with a lid.

  11. Let the rabbit cook for about an hour and a half to two hours, until it is tender.

  12. Once the rabbit is done, remove the bay leaf and sprinkle with fresh chopped parsley before serving.

  13. Serve the rabbit with crusty bread or over a bed of rice. Enjoy!