O coelho assado no forno é um prato rústico e cheio de sabor, que nos transporta para as cozinhas das nossas avós. Esta versão, com um toque de vinho tinto e a frescura do limão, é enganadoramente simples de preparar, mas o resultado é uma carne tenra e suculenta, com um molho rico e aromático. É a refeição ideal para um fim de semana tranquilo, acompanhada de umas batatinhas assadas e uma salada verde.

Ingredientes (2 Pessoas)

  • 1 coelho cortado aos pedaços
  • 2 limões
  • sal
  • pimenta
  • 100 ml de vinho tinto
  • 100 ml de azeite

Preparação

  1. Lave bem os pedaços de coelho.
  2. Num pírex de ir ao forno, coloque sal e pimenta no fundo.
  3. Lave bem os limões e corte-os em rodelas.
  4. Coloque as rodelas no fundo do pirex.
  5. Por cima das rodelas, disponha os pedaços de coelho.
  6. Volte a temperar com sal e pimenta.
  7. Regue com o vinho tinto e o azeite.
  8. Leve o pirex ao forno pré-aquecido a 170º C durante 40 minutos ou até estar bem dourado de ambos os lados.

Ready to try a rustic Portuguese favourite? Here is the recipe, translated for your kitchen.

Oven-Roasted Rabbit in Red Wine and Lemon

Rabbit is a cherished ingredient in traditional Portuguese cooking, celebrated for its lean meat and delicate flavour. This dish, Coelho Assado no Forno, is a beautiful example of the country’s rustic, straightforward approach to cooking, allowing the quality of the main ingredients to take centre stage. As someone who enjoys exploring authentic Portuguese meat dishes, you’ll appreciate how this simple recipe creates a deeply flavourful and satisfying meal with just a handful of components.

The magic of this recipe lies in its simplicity. The rabbit is roasted on a bed of lemon slices, which not only prevents the meat from sticking but also infuses it with a wonderful, bright, and zesty aroma as it cooks. The combination of red wine and olive oil creates a rich, flavourful sauce that bastes the rabbit, keeping it moist and tender while it turns golden brown in the oven.

For an even more aromatic result, consider adding a few sprigs of fresh rosemary or thyme to the dish before roasting. A couple of bay leaves and some crushed garlic cloves scattered amongst the rabbit pieces would also add another layer of classic Portuguese flavour. This dish is traditionally served with roasted new potatoes and a simple green salad, making for a perfectly balanced and wholesome meal.

Ingredients (Serves 2)

  • 1 rabbit, jointed into pieces
  • 2 lemons
  • Salt
  • Pepper
  • 100ml red wine
  • 100ml olive oil

Method

  1. Wash the rabbit pieces thoroughly.
  2. In an ovenproof dish, sprinkle a layer of salt and pepper on the bottom.
  3. Wash the lemons well and cut them into slices.
  4. Arrange the lemon slices in the bottom of the dish.
  5. Place the rabbit pieces on top of the lemon slices.
  6. Season the rabbit again with salt and pepper.
  7. Pour the red wine and olive oil over the rabbit.
  8. Place the dish in a preheated oven at 170°C (150°C Fan / Gas Mark 3) and roast for 40 minutes, or until the rabbit is cooked through and golden brown on both sides.