O Arroz de Lebre é um prato de caça profundamente tradicional e reconfortante, que celebra os sabores ricos e rústicos de Portugal. A carne é marinada longamente em vinho tinto e ervas, depois cozinhada lentamente até ficar incrivelmente tenra, criando um molho rico onde o arroz coze na perfeição. É o prato ideal para um almoço demorado de fim de semana.

Ingredientes

  • 1 Lebre
  • 2 Cebolas finamente picadas
  • 750ml Vinho tinto
  • 1 Chouriça de porco preto cortada em brunesa
  • 100gr Toucinho gordo
  • 1 Tomate maduro pelado e sem sementes cortado aos cubinhos
  • 1 malagueta seca picada
  • 2 Folhas de louro
  • 4 Dentes de alho finamente picado
  • 350gr Arroz carolino
  • 1 Mão cheia de folhas de salsa sizelada
  • Sal QB
  • 1 Colher sopa banha de porco
  • 1 Colher sopa de aguardente velha

Preparação

  1. Coloque a lebre limpa e cortada em pedaços num recipiente, adicione 1 cebola picada, 1 folha de louro, 2 dentes alho picados, salsa picada, sal e o vinho tinto (deixar na marinada 12 horas)
  2. Coloque um tacho ao lume com a banha de porco, o toucinho e os caules da salsa finamente picados.
  3. Retire a lebre da marinada, juntar ao puxado de banha de porco e corar muito bem.
  4. Adicione a cebola, o tomate, a malagueta, a chouriça, o alho e deixe refogar lentamente cerca de 2,5 horas, acrescentando se necessário um pouco da marinada da lebre.
  5. Acrescente água (triplo da medida do arroz) e deixe ferver.
  6. Junte o arroz e coza durante 20 minutos, retifique os temperos, no final adicione a aguardente e a salsa sizelada.

Let’s venture into the heart of Portuguese rustic cuisine with this classic recipe.

Hare Rice (Arroz de Lebre)

This is a true classic of Portuguese game cookery, a rich, hearty, and deeply flavourful dish perfect for a cosy meal. “Arroz de Lebre” is a beautiful example of a traditional stew where the rice is cooked directly in the flavourful braising liquid, resulting in a wonderfully moist and saucy texture known in Portugal as arroz malandrinho. The long marination of the hare in red wine is the essential first step, not just for tenderizing the meat but for building the deep, complex base of flavour that defines the dish.

This is slow food at its best. The hare is braised for hours with aromatic vegetables, smoky chouriço, and bacon, creating a sauce that is both intense and comforting. The final addition of Carolino rice, which absorbs all these wonderful juices, turns it into a complete and satisfying one-pot meal.

Don’t be intimidated by the long cooking time; the process is straightforward and most of it is hands-off. It’s a perfect dish for a weekend gathering, served straight from the pot with a glass of the same robust red wine used in the cooking.

Ingredients

  • 1 Hare, jointed
  • 2 Onions, finely chopped
  • 750ml Red wine
  • 1 Black pork chouriço, finely diced (brunoise)
  • 100g Fatty bacon or salt pork, diced
  • 1 Ripe tomato, peeled, seeded, and finely diced
  • 1 Dried chilli, chopped
  • 2 Bay leaves
  • 4 Cloves of garlic, finely chopped
  • 350g Carolino rice
  • 1 Handful of parsley leaves, finely chopped
  • Salt to taste
  • 1 tbsp Pork lard
  • 1 tbsp Old brandy

Method

  1. Place the cleaned and jointed hare in a large bowl. Add 1 chopped onion, 1 bay leaf, 2 chopped garlic cloves, some chopped parsley, salt, and the red wine. Allow to marinate for at least 12 hours.
  2. Place a heavy-bottomed pot or Dutch oven over a medium heat with the pork lard, the diced fatty bacon, and the finely chopped parsley stalks.
  3. Remove the hare from the marinade (reserving the liquid) and add it to the pot. Brown the pieces of meat very well on all sides.
  4. Add the remaining onion, the tomato, the chilli, the chouriço, and the remaining garlic. Allow this to braise slowly for about 2.5 hours. If the pot becomes too dry, add a little of the reserved marinade.
  5. Once the hare is tender, add water (three times the volume of the rice) and bring to a boil.
  6. Add the rice and cook for about 20 minutes, or until the rice is cooked but the dish is still quite saucy. Adjust the seasoning with salt if needed. To finish, stir in the brandy and the chopped parsley.

Tips:

  • The 12-hour marination period is essential for tenderizing the hare and developing a deep, rich flavour. Don’t be tempted to shorten this step.
  • Carolino rice is the traditional choice for this dish as it absorbs lots of liquid while maintaining its structure, creating the perfect *malandrinho* (soupy/saucy) consistency. If you can’t find it, Arborio rice is the best substitute.
  • A full-bodied Portuguese red wine from regions like Douro or Alentejo works perfectly for both the marinade and for drinking alongside the finished dish.
  • This dish is best served immediately, straight from the pot, to enjoy the rice at its perfect saucy texture.