O coelho bravo assado no forno é um prato que celebra os sabores intensos e autênticos da caça portuguesa. Esta receita utiliza uma marinada rica com massa de pimentão e vinho tinto, que não só amacia a carne como lhe confere uma profundidade de sabor inigualável. O resultado é uma refeição rústica, reconfortante e cheia de tradição, perfeita para uma refeição de fim de semana em família.

Ingredientes (2 Pessoas)

  • 1 coelho bravo
  • sumo de 1 limão
  • 2 dentes de alho
  • 1 cebola
  • 2 colheres de sobremesa de massa de pimentão
  • azeite
  • 100 ml de vinho tinto
  • 1 folha de louro
  • sal
  • pimentos
  • batatas cozidas para acompanhar

Preparação

  1. Descasque os alhos e a cebola e lave-os bem.
  2. Numa taça misture o sumo de limão e o vinho.
  3. Pique a cebola e os dentes de alho e junte-os à taça, juntamente com a massa de pimentão, um generoso fio de azeite, sal e pimenta.
  4. Lave a folha de louro, parta-a em pedaços e junte aos ingredientes da taça.
  5. Misture bem.
  6. Lave muito bem o coelho.
  7. Num pírex de ir ao forno, coloque o coelho inteiro.
  8. Regue-o com o molho que preparou na taça e deixe-o marinar de um dia para o outro.
  9. No dia seguinte, pré-aqueça o forno a 170º C.
  10. Coloque o pírex com o coelho no forno e deixe-o assar de ambos os lados entre 20 a 25 minutos.
  11. Regue ocasionalmente com o molho do pírex.
  12. Sirva com batatas cozidas.

Here is a classic Portuguese game recipe, translated for your kitchen.

Oven-Roasted Wild Rabbit

This recipe for Oven-Roasted Wild Rabbit delves deeper into the heart of rustic Portuguese cuisine. Unlike farmed rabbit, which has a milder taste similar to chicken, wild rabbit (coelho bravo) has a richer, more gamey flavour that stands up beautifully to robust marinades. This makes it a particularly rewarding dish for you to explore, building on your experience with authentic Portuguese meat preparations.

The secret to a tender and flavourful wild rabbit is the overnight marinade. This recipe uses a classic Portuguese combination of red wine, garlic, and a key ingredient: massa de pimentão. This sweet red pepper paste imparts a beautiful colour and a unique, slightly sweet and tangy flavour that is fundamental to many traditional dishes. Allowing the rabbit to marinate for a full day ensures the flavours penetrate the meat, tenderising it and creating a delicious sauce as it roasts.

The recipe simply suggests serving with boiled potatoes, which are perfect for soaking up the delicious pan juices. However, for a more complete one-pan meal, you could add some sliced bell peppers and chunks of onion to the roasting dish alongside the rabbit for the last 20-30 minutes of cooking.

Ingredients (Serves 2)

  • 1 wild rabbit
  • Juice of 1 lemon
  • 2 cloves of garlic
  • 1 onion
  • 2 dessert spoons of red pepper paste
  • Olive oil
  • 100ml red wine
  • 1 bay leaf
  • Salt
  • Bell peppers (optional, for roasting)
  • Boiled potatoes, to serve

Method

  1. Peel and wash the garlic cloves and onion.
  2. In a bowl, mix the lemon juice and red wine.
  3. Finely chop the onion and garlic cloves and add them to the bowl, along with the red pepper paste, a generous drizzle of olive oil, salt, and pepper.
  4. Wash the bay leaf, break it into pieces, and add it to the bowl.
  5. Mix the marinade well.
  6. Wash the rabbit thoroughly.
  7. Place the whole rabbit in an ovenproof dish.
  8. Pour the prepared marinade over the rabbit, ensuring it is well coated. Let it marinate in the refrigerator overnight.
  9. The next day, preheat the oven to 170°C (150°C Fan / Gas Mark 3).
  10. Place the dish with the rabbit in the oven and roast for 40-50 minutes, or until cooked through and golden on both sides, turning it halfway through. (Note: Original recipe suggests 20-25 minutes, but wild rabbit may require longer).
  11. Occasionally baste the rabbit with the sauce from the dish during cooking.
  12. Serve with boiled potatoes.