Classic Portuguese Hunter’s Rabbit Stew


This is a pretty delicious recipe and to this day a very popular way to cook rabbit in Portugal! The Hunter’s Rabbit Stew, is a traditional dish offering tenderness, intense flavors and brings a taste of Portugal’s age-old culinary heritage to your table. An amalgamation of a rich marinade and slow simmering, make a tough meat like rabbit supper tender and delicious.

This stew is also a good presentation of the uses of regional wines and aromatic herbs in Portuguese cooking, every region will have their own slight variation of this recipe, while keeping the basic, where marinating the rabbit is key to infusing flavors and creating tender meat. Serve with buttery rice, roasted potatoes or fluffy mashed potatoes, let’s check the recipe!

Classic Portuguese Hunter's Rabbit Stew

  • Servings: 4
  • Difficulty: Normal
  • Rating: ★★★★★
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Traditional and delicious portuguese recipe to stew marinated rabbit until its super tender and falling apart.


  • Rabbit – 1 (Cut into Pieces)
  • Red Wine – 350ml
  • Onion – 1 Large
  • Garlic – 6 Cloves
  • Bay Leaves – 4 Leaves
  • Lemon – 1
  • Thyme – 1 Sprig
  • Olive Oil – As Needed
  • Carrot – 1
  • Green Bell Pepper – 1/2
  • Red Bell Pepper – 1/2
  • Tomato – 80ml (Puree or Peeled)
  • Bacon – 2 Slices (Or Chorizo)
  • Coriander – A Pinch
  • Pepper – A Pinch
  • Salt – A Pinch


  1. Start by marinating the rabbit. In a large bowl, combine the rabbit pieces, red wine, 4 crushed garlic cloves, 2 bay leaves, a sliced lemon, a sprig of thyme, coarse salt and a pinch of pepper. Cover and refrigerate overnight.
  2. For cooking, generously coat the base of a wide pot with olive oil. Add 2 chopped garlic cloves, one large chopped onion, and 2 bay leaves. Let the onion soften slightly.
  3. Add the chopped carrot, red and green bell peppers. Allow them to cook for a while.
  4. Add the bacon strips (or portuguese chorizo), tomato puree, and a pinch of coriander. Let these cook a little longer.
  5. Remove the rabbit from the marinade and place it in the pot, allowing it to brown in the sautéed mixture.
  6. Once the rabbit gains color, pour the marinade liquid to cover the rabbit and let it simmer for about 30 to 40 minutes (depends on the rabbit) until it turns tender. If needed, add more marinade liquid or a bit of white wine.
  7. Once tender, adjust seasoning with a bit of salt and pepper. For extra flavor, add coriander if desired. Serve it with buttery rice or roasted potatoes. Enjoy your meal!
Notes: Marinating the rabbit overnight is key for rich flavors. Adjust cooking time according to the rabbit’s tenderness. Adding coriander at the end enhances the stew’s aromatic appeal.

This recipe for Classic Portuguese Hunter’s Rabbit Stew was originally created on Esta receita de Tradicional Coelho à Caçador foi publicada em português no


Total: 4017 calories; 187 g fat; 32 g carbohydrates; 502 g protein.

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