🇵🇹 Portugal · Food
Coelho à Caçadora
By eatmundo · August 3, 2026
🇵🇹 PTA robust, rustic rabbit stew slow-cooked with wine, garlic, and traditional pork fat. This hearty Portuguese hunter's dish is deeply savory and best served with boiled potatoes or crusty bread.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the rabbit into even pieces and marinate for 2 hours in white wine, crushed garlic, bay leaves, and salt.
- 2
Melt the pork fat in a large clay pot or heavy-bottomed casserole dish over medium heat.
- 3
Remove the rabbit from the marinade (reserve the liquid) and pat dry; sear the pieces in the hot fat until golden brown.
- 4
Add the remaining marinade liquid back to the pot along with the paprika and enough water to barely cover the meat.
- 5
Cover the casserole and simmer over very low heat for 90 minutes until the meat is tender enough to fall off the bone.
- 6
Check the liquid level halfway through, adding a splash of warm water if necessary to prevent burning.
- 7
Once the sauce has thickened and the meat is succulent, adjust the seasoning if needed.
- 8
Serve piping hot, allowing the dish to rest for 10 minutes before plating.
Frequently Asked Questions
Can I substitute rabbit with chicken?+
Yes, although rabbit has a unique, slightly gamier flavor that defines the dish, chicken thigh pieces work well as a substitute.
Why is pork fat used instead of oil?+
Pork fat, or 'banha de porco,' adds a rich, depth of flavor that is essential for the traditional rustic profile of this stew.
How do I know the rabbit is cooked?+
The meat is done when it is extremely tender and easily pulls away from the bone with minimal pressure.
What is the best wine for this?+
Use a dry, crisp Portuguese white wine; it helps tenderize the lean meat during the long cooking process.
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