Rabbit has always been part of my diet. Back home, my parents raise animals such as chickens, ducks and rabbits. So every so often, rabbit would be served at my parents table and it’s one of my favorite meats. It’s lean and full of flavor and cooked the right way makes a delicious meal. Some people find it bland but I think that’s just because they haven’t been lucky enough to find a good recipe.
After living for years in a country where eating rabbit is not common at all, I ended up in a country where rabbit is one of the most traditional dishes 🙂 I couldn’t be happier… I can eat it and cook it whenever I feel like it…
Here, rabbit is most commonly cooked either on a tomato based stew or fried with garlic. Both delicious but I’m always trying to find different ways to cook it. This time I decided to add a bit of my country to the recipe – Port Wine – and it turned out to be a really good combination – Rabbit Stew with Port Wine – tell me what you think 🙂 I found the Port wine to make the sauce really rich and it infused in the meat which made the dish even more tastier
Rabbit Stew with Port Wine
- 400 g rabbit cut into pieces
- 200 ml Port Wine
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots cut into cubes
- 1 bay leaf
- 4 cloves
- 2 ripe tomatoes diced
- 400 g potatoes cut into cubes
- Salt and pepper to taste
- Place the rabbit to marinate with Port wine and cloves for at least 2 hours.
- Meanwhile, sauté the onion, garlic and bay leaf in olive oil.
- When the onion is translucent, add the tomatoes and carrots as well as the rabbit and the marinade.
- Mix and season with salt and pepper.
- Simmer over low heat with the pan covered for about 40 min.
- After this time, add the potatoes and correct the seasoning.
- Cook until the potatoes and the meat are tender