O Coelho com Segurelha é um prato rústico e reconfortante, que celebra os sabores profundos da cozinha tradicional portuguesa. A carne de coelho, delicada e tenra, é realçada pelo aroma herbáceo da segurelha e pela riqueza de um molho apurado com tomate e vinho branco, tornando-o numa refeição substancial e cheia de sabor. É a escolha perfeita para um almoço de família ou um jantar especial.

Ingredientes

  • 2 coelhos, cortados em pedaços grandes
  • Sal grosso q.b.
  • 6 colheres de sopa de azeite virgem
  • 12 cebolinhas
  • 6 dentes de alho
  • 600 g de tomates maduros (sem pele nem sementes)
  • 5 dl de vinho branco seco
  • 3 raminhos de segurelha fresca
  • 1 raminho de salsa
  • 1 colher de café de tomilho seco
  • 1 folha de louro
  • Pimenta preta moída na ocasião q.b.
  • Pão frito (para guarnecer)
  • Alface, flor de sal, azeite virgem e vinagre balsâmico (para a salada)

Preparação

  1. Cortei os coelhos em pedaços grandes e temperei com sal grosso.
  2. Alourei os pedaços de coelho em azeite virgem até ficarem bem dourados. Retirei-os do tacho.
  3. No mesmo azeite, alourei as cebolinhas e os dentes de alho.
  4. Adicionei os tomates e deixei estufar. Acrescentei o vinho branco e deixei cozer em lume forte até reduzir para metade.
  5. Introduzi novamente o coelho no tacho. Juntei a segurelha, a salsa, o tomilho, o louro e temperei com pimenta preta. Rectifiquei de sal.
  6. Tapei o tacho e deixei cozer em lume brando durante 35 minutos.
  7. Servi o coelho guarnecido com pão frito e acompanhado por uma salada de alface temperada com flor de sal, azeite virgem e vinagre balsâmico.

For our English-speaking friends and culinary adventurers, here is the translated recipe for this classic Portuguese dish, ready to bring warmth and flavour to your table.

Rabbit with Savory

This “Rabbit with Savory” (Coelho com Segurelha) is a quintessential example of Portuguese rustic cooking, where simple, wholesome ingredients are transformed into a deeply flavourful and comforting meal. Rabbit, a lean and tender meat, is simmered in a rich sauce infused with the aromatic herb savory (segurelha), tomatoes, and white wine. This creates a dish that is both hearty and elegantly balanced, showcasing the best of traditional home-style cuisine.

The use of savory, an often-underestimated herb, is key to this dish’s unique profile. Savory, especially the fresh variety, imparts a peppery, slightly piney flavour that beautifully complements the delicate taste of rabbit, preventing it from being bland. The slow simmering process allows the meat to become incredibly tender and absorb all the rich flavours of the sauce, which is built upon sweet onions, garlic, ripe tomatoes, and a splash of dry white wine for acidity and depth.

This dish is a fantastic option for a leisurely weekend meal or a special gathering. The recipe suggests serving it with fried bread, which is perfect for soaking up every last drop of the delicious sauce, and a fresh green salad to cut through the richness. For a traditional Portuguese experience, consider a simple leafy green salad dressed with flaky sea salt, good quality olive oil, and a splash of balsamic vinegar.

Ingredients

  • 2 rabbits, cut into large pieces
  • Coarse sea salt, to taste
  • 6 tbsp virgin olive oil
  • 12 small onions (shallots or pickling onions)
  • 6 cloves of garlic
  • 600g ripe tomatoes (peeled and deseeded)
  • 500ml (5 dl) dry white wine
  • 3 sprigs of fresh savory
  • 1 sprig of parsley
  • 1 tsp dried thyme
  • 1 bay leaf
  • Freshly ground black pepper, to taste
  • Fried bread (for garnish)
  • Lettuce, flaky sea salt, virgin olive oil, and balsamic vinegar (for the salad)

Preparation

  1. Cut the rabbits into large pieces and season generously with coarse sea salt.
  2. In a large pot or Dutch oven, brown the rabbit pieces in virgin olive oil until deeply golden on all sides. Remove the rabbit from the pot and set aside.
  3. In the same oil, add the small onions (whole or halved, depending on size) and garlic cloves. Sauté until lightly golden and fragrant.
  4. Add the peeled and deseeded tomatoes to the pot and cook, stirring occasionally, until they break down and form a sauce. Pour in the white wine and bring to a strong simmer, allowing it to reduce by half.
  5. Return the browned rabbit pieces to the pot. Add the fresh savory, parsley, dried thyme, and bay leaf. Season with freshly ground black pepper and adjust salt to taste.
  6. Cover the pot and let it simmer gently over low heat for approximately 35 minutes, or until the rabbit is tender and cooked through.
  7. Serve the rabbit immediately, garnished with fried bread. Accompany with a simple lettuce salad dressed with flaky sea salt, virgin olive oil, and balsamic vinegar.