Braised Rabbit, Portuguese Style ("coelho Estufado")

Ingredients

• 2 1/2 lbs rabbit

• 1 (12 ounce) bottle beer (I use Molson Canadian) or 1 white wine
• 6 garlic cloves, minced
• 1 cup parsley, chopped
• 2 teaspoons paprika
• 1 bay leaf
• 1 tablespoon piri-piri (sauce)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 large onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 cup parboiled rice

Directions

1. 1

   Cut up the rabbit into pieces (hind legs, front legs, etc.) as you would cut up a whole chicken, into approximately 9 pieces. Place into a large bowl.

2. 2

   Add the garlic, parsley, bay leaf, piri-piri, salt, pepper and beer (or enough wine to cover the rabbit) to the rabbit. Mix around to combine everything.

3. 3

   Cover and refrigerate to marinate for 1 day or at least overnight. The longer it marinates, the better it is! (I hate the gamey taste of wild rabbit - I use storebought rabbit).

4. 4

   Cut up the onion and place into a pot with the olive oil. Saute the onion slightly.

5. 5

   Add the rabbit a few pieces at a time to brown (careful not to crowd the pot - you want to brown them, not cook them at this point).

6. 6

   Once all pieces are browned, add the rabbit marinade into the pot as well and enough water to cover the rabbit.

7. 7

   Bring to a boil, reduce to medium-high heat, cover (leave lid slightly off) and let the rabbit cook for approximately 2 hours, or until tender. Check for salt, pepper, garlic (I add lots because we love it!), little more paprika for colour - all to your taste. Don't let the liquid boil right off - it should end up cooking down to a "gravy". You may need to periodically add some water, but careful you don't add too much too late in the cooking - you don't want it to be swimming in liquid towards the end.

8. 8

   Once rabbit is cooked, add the rice right to the pot (with the rabbit still in or remove and keep warm), add some additional water/salt/pepper if needed, and cook the rice right in the broth.

9. 9

   Serve the rabbit over the rice. Enjoy!