Hunter's rabbit stew

Hunter-style Rabbit

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

Serving suggestions: Alentejo wine chouriço, cured sheep’s cheese, lemon pastries or extra orange jam.

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 elegance of the Alentejo, perfect for those who appreciate intense, authentic flavours.

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

Ingredients (serves 2)

• Rabbit 1 whole
• Garlic 3 cloves, crushed
• 1 medium onion, chopped
• Parsley 1 bunch
• Whole peppercorns 15–20
• Salt, as needed
• Antão Vaz white wine – Herdade do Estacal, as needed
• Vinegar 1 teaspoon
• Bacon 150 g, cut into strips
• Bay leaf 1
• Whole clove 1
• Cobrançosa extra virgin olive oil 2 tablespoons
• Lard 1 tablespoon

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 flavours can meld.
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 (approx. 2 hours), uncover the pot and turn up the heat to bring it to a lively boil, reducing the sauce until it reaches the desired consistency.
4. The rabbit is served on thin slices of bread.

Pairing

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

The Herdade do Estacal Aragonez complements the dish with greater structure and depth.
The Cobrançosa Extra Virgin Olive Oil enhances the flavours of the sautéed ingredients and sauce.
As suggested accompaniments, traditional cured sausages (Alentejo Wine Chouriço), cured sheep’s cheese, and regional sweets (Rosquinhas or Extra Orange Jam) enrich the dining experience when served separately.

Nutritional 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
  
• Fibre: < 2 g
  
• Salt: 1.8 – 2.5 g

The nutritional values shown are estimates based on food composition tables and may vary depending on the ingredients used, cooking methods, and quantities actually consumed. This information is provided for guidance only.

For another slow-cooked game dish, see Braised Wild Boar with Red Wine.

Sources

Manuel Camacho Lúcio, Regional Cooking of the Lower Alentejo
Traditional recipes from the Lower Alentejo

Traditional recipe from the Lower Alentejo, adapted by Herdade do Estacal for the “At the Table with the Alentejo” blog.