Rabbit with Ribeiro red wine

Published originally in lareira.net by Miguel on 25/12/2001

Ingredients

Servings 2 serves


  • 1 rabbit
  • 2 onion
  • 2 leaves bay
  • thyme
  • oregano
  • 2 garlic clove chopped
  • 1 glass red wine Ribeiro
  • 1 splash brandy
  • olive oil
  • salt

Nutrition

Calories: 541kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 180mg | Sodium: 1289mg | Potassium: 1174mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 11.6mg | Calcium: 50mg | Iron: 1.8mg

Step by step instructions

  • The previous day chop the rabbit, reserving the liver free of gall, and salt.
  • Season with pepper, chopped garlic, thyme and oregano and cover with a splash of brandy and Ribeiro red wine.
  • Add half chopped onion and two bay leaves to the dressing.
  • The next day drain the pieces of rabbit and strain the marinade, which is reserved.
  • Brown the rabbit in hot oil, remove from the heat and in that same oil, over low heat, sauté the rest of the onion cut in julienne.
  • Once the onion has browned, add the rabbit again and cover with the broth from the marinade.
  • Let cook until tender, and halfway through the cooking time add the liver previously crushed in a mortar.
  • A white rice goes with this dish very well.
Rabbit with Ribeiro red wine

Ingredients

Servings 2 serves


  • 1 rabbit
  • 2 onion
  • 2 leaves bay
  • thyme
  • oregano
  • 2 garlic clove chopped
  • 1 glass red wine Ribeiro
  • 1 splash brandy
  • olive oil
  • salt

Step by step instructions

  • The previous day chop the rabbit, reserving the liver free of gall, and salt.
  • Season with pepper, chopped garlic, thyme and oregano and cover with a splash of brandy and Ribeiro red wine.
  • Add half chopped onion and two bay leaves to the dressing.
  • The next day drain the pieces of rabbit and strain the marinade, which is reserved.
  • Brown the rabbit in hot oil, remove from the heat and in that same oil, over low heat, sauté the rest of the onion cut in julienne.
  • Once the onion has browned, add the rabbit again and cover with the broth from the marinade.
  • Let cook until tender, and halfway through the cooking time add the liver previously crushed in a mortar.
  • A white rice goes with this dish very well.
Nutrition Facts
Rabbit with Ribeiro red wine
Amount Per Serving
Calories 541 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g30%
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 180mg60%
Sodium 1289mg54%
Potassium 1174mg34%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 5g6%
Protein 27g54%
Vitamin A 100IU2%
Vitamin C 11.6mg14%
Calcium 50mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.