Hunter's Rabbit

Hunter's-Style Rabbit

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

Serving suggestions: Alentejano Wine Cured Sausage, Cured Sheep's Cheese, Lemon Rosquinhas (biscuits) or Extra Orange Jam.

Hunter's-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 flavours.

The aromatic touch of Herdade do Estacal's Antão Vaz white wine, Herdade do Estacal's Aragonez, and the depth of Cobrançosa Extra Virgin Olive Oil enhance the flavour of the rabbit and condiments, making each bite a genuine gastronomic experience.

Ingredients (serves 2 people)

• 1 whole rabbit
• 3 cloves of crushed garlic
• 1 medium onion, chopped
• 1 bunch of parsley
• 15–20 peppercorns
• Salt to taste
• Antão Vaz white wine – Herdade do Estacal, to taste
• 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 ingredients in the clay pot, allowing it to marinate for 3 hours or more for the flavours to meld.
2. Place the pot over a 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 increase the heat to a vigorous boil, reducing the sauce until it reaches the desired consistency.
4. Serve the rabbit over thin slices of bread.

Pairing

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

Herdade do Estacal's Aragonez complements with greater structure and depth.
The Cobrançosa Extra Virgin Olive Oil enhances the flavours of the sauté and the sauce.
As a serving suggestion, traditional cured meats (Alentejano Wine Cured Sausage), Cured Sheep's Cheese, and regional sweets (Rosquinhas 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 saturates: 12 – 18 g
  
• Carbohydrates: 10 – 18 g
  
• Sugars: 2 – 4 g
  
• Fibre: < 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, cooking methods, and quantities actually consumed. This information is provided for guidance only.

Sources

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

Traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo" (At the Table with Alentejo).