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Porto Rabbit
A classic of Portuguese cuisine, Coelho à Portuense is a rich and exquisite dish made with rabbit, spices, and wine.
⏱️ 30 min prep + 100 min cottura · 4 porzioni · media
Ingredients
- 4 rabbit legs
- 200 g of bacon
- 2 onions
- 2 bell peppers
- 100 ml of red wine
- 500 ml of beef broth
- 200 ml of milk
- 200 g of beans
- 100 g of zucchini
- salt and pepper to taste
- cooking salt
- olive oil
Method
- Clean the rabbit legs, cut them into pieces, and boil them for 15 minutes in salted water.
- In a large pot, sauté the bacon with the onions and bell peppers.
- Add the rabbit pieces and cook for another 15 minutes.
- Pour in the red wine and let it reduce.
- Add the beef broth, milk, and beans, cover, and cook on low heat for 30 minutes.
- Add the bell peppers and beans, stir well, and cook for another 10 minutes.
- Arrange the rabbit pieces on a serving dish, pour the sauce over them, and garnish with peppers and beans.
- Serve hot with a good bread.
The story
Coelho à Portuense originates from the city of Porto, where rabbit has always been an important ingredient in local cuisine. The name of the dish comes from the fact that rabbits are often caught in the surrounding hills.
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