Hunter-style rabbit

Hunter-Style Rabbit

Pairing: Aragonez – Herdade do Estacal | Cobrançosa Extra Virgin Olive Oil – Herdade do Estacal

Serving suggestions: Alentejo Wine Chouriço, Aged Sheep's Cheese, Lemon Rosquillas or Extra Orange Preserve.

Hunter-Style Rabbit is a classic of traditional Alentejo cuisine, where the richness of the seasonings combines with slow cooking in a clay pot. A dish that reflects the rustic and elegant character of Alentejo, perfect for those who appreciate intense and authentic flavors.

The aromatic touch of Antão Vaz white wine from Herdade do Estacal, the Aragonez from Herdade do Estacal, and the depth of Cobrançosa Extra Virgin Olive Oil enhance the flavor of the rabbit and seasonings, making every bite a genuine gastronomic experience.

Ingredients (serves 2)

• 1 whole rabbit
• 3 crushed garlic cloves
• 1 medium onion, chopped
• 1 bunch of parsley
• 15–20 peppercorns
• Salt, to taste
• Antão Vaz white wine – Herdade do Estacal, as needed
• 1 teaspoon vinegar
• 150 g Touchinho, cut into strips
• 1 bay leaf
• 1 whole clove
• 2 tablespoons Cobrançosa extra virgin olive oil
• 1 tablespoon lard

Preparation

1. Cut the rabbit into pieces and place it with all the ingredients in the clay pot, leaving it to marinate for 3 or more hours so the flavors can blend.
2. Place the pot over very low heat, allowing the ingredients to sauté and the rabbit to cook slowly.
3. When the rabbit is tender (approximately 2 hours), remove the lid and increase the heat to bring it to a vigorous boil, reducing the sauce until it reaches the desired consistency.
4. Serve the rabbit over thin slices of bread.

Pairing

The Antão Vaz white wine from Herdade do Estacal pairs with the intensity of the rabbit, offering freshness and aromatic notes that balance the dish.

The Aragonez from Herdade do Estacal complements it with greater structure and depth.
The Cobrançosa Extra Virgin Olive Oil enhances the flavors of the sauté and sauce.
As a serving suggestion, traditional cured meats (Alentejo Wine Chouriço), Aged Sheep's Cheese, and regional sweets (Rosquillas or Extra Orange Preserve) enrich the gastronomic experience when served separately.

Nutrition Information:

Per serving (1 portion)

• Energy: 650 – 750 kcal
  
• Protein: 45 – 55 g
  
• Total fat: 40 – 50 g
  
• of which saturates: 12 – 18 g
  
• Carbohydrates: 10 – 18 g
  
• Sugars: 2 – 4 g
  
• Fiber: < 2 g
  
• Salt: 1,8 – 2,5 g

The nutritional values presented are estimates calculated based on food composition tables and may vary according to the ingredients used, preparation methods, and the quantities actually consumed. This information is provided for guidance only.

Sources

Manuel Camacho Lúcio, Regional Cuisine of Lower Alentejo
Traditional recipes from Lower Alentejo

Traditional recipe from Lower Alentejo, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”.