In Portugal, there is a hunting culture and the wild rabbit from Porto Santo (and Madeira, in general) has a characteristic flavor, attributed to the natural conditions of the island, such as the sea air. The wild rabbit gives special characteristics to the dish, but this Porto Santo-style rabbit recipe best reproduces the original flavor.
Ingredients
-
1,2 kg rabbit
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1 teaspoon of salt
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5 clove garlic
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1 bay leaf
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200 ml Madeira wine
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2 tablespoons of pork lard
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300 g onion
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640 g boiled potato
Preparation Method
- Start by cutting the rabbit into pieces.
- Season with salt, paprika, 2 crushed garlic cloves, bay leaf, and wine. Let marinate for two hours.
- Place the lard in a pan and bring to a boil. When hot, sauté the remaining garlic.
- Add the chopped onion and when it is golden add the chopped tomato.
- Add the drained rabbit and let it stew a little. Refresh with the marinade and cook over low heat for 45 minutes.
- During cooking, if necessary, add a little water.
- Serve the rabbit with the potatoes.
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