Hunter's rabbit stew

Hunter's Rabbit

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

Serving suggestions: Alentejo Wine Sausage, Aged Sheep's Cheese, Lemon Biscuits or Extra Orange Jam.

Hunter's Rabbit is a classic of traditional Alentejo cuisine, where the richness of the seasonings combines with slow cooking in a clay pot. This dish reflects the rustic elegance of the Alentejo and is perfect for those who appreciate intense, 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 truly authentic 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 bacon, 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 a clay pot, leaving it to marinate for 3 hours or more so the flavors 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 (about 2 hours), uncover the pot and turn up the heat to bring it to a vigorous boil, reducing the sauce to the desired consistency.
4. Serve the rabbit over thin slices of bread.

Pairing

Antão Vaz white wine from Herdade do Estacal complements the intensity of the rabbit, bringing freshness and aromatic notes that balance the dish.

The Aragonez from Herdade do Estacal adds greater structure and depth.
The Cobrançosa Extra Virgin Olive Oil enhances the flavors of the sautéed ingredients and sauce.
For serving suggestions, traditional cured meats (Alentejo Wine Sausage), Aged Sheep's Cheese and regional sweets (Lemon Biscuits or Extra Orange Jam) enrich the gastronomic 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 saturated: 12 – 18 g
  
• Carbohydrates: 10 – 18 g
  
• Sugars: 2 – 4 g
  
• Fiber: < 2 g
  
• Salt: 1,8 – 2,5 g

The nutritional values provided are estimates calculated using food composition tables and may vary depending on the ingredients used, cooking methods and 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 “At the Table with Alentejo”.