Rabbit in the Portuguese Tacho | Soft, Tasty and Easy to Make!

INGREDIENTS:

• 1.7 kg of rabbit
• 8 cloves of garlic
• 1 Tbsp (soup) sweet pepper
• 1 tbsp (tea) pepper
• 1 bay leaf
• 400 ml of red wine
• 50 ml of olive oil
• 2 medium onions
• 3 tablespoons of tomato pulp
• 1/2 red pepper
• 1/2 green pepper
• 1 carrot
• 1/2 chorizo
• Salt, parsley and water to taste

PREPARATION:

First, start by breaking the rabbit into pieces. If you buy the whole rabbit, ask the butcher to break it up, or you can do it at home.

Now let's season the rabbit. In a suitable container, place the rabbit pieces and add the chopped garlic cloves, paprika, pepper, bay leaf, salt and red wine. Mix everything well so the seasoning is evenly distributed. Let it marinate for about 1 hour, or even overnight in the fridge, so that the flavors are well developed.

After the marinating time has passed, let's start cooking. Place the olive oil in a pan and turn the stove on to medium heat to heat the oil.

When the oil is hot, add the onion and chopped garlic cloves and sauté until they become transparent and aromatic.

Now add the pieces of rabbit, drained from the marinade, and let them brown well on both sides - this will add flavor and color to the dish.

When the rabbit is well colored, pour over the reserved marinade, add the tomato pulp, the cut red pepper, the sliced carrot and the green pepper. Wrap everything up very well.

Add water to cover the meat and chorizo slices and cook, over low heat, for 35 to 40 minutes with the lid half covered, until the meat is tender and the sauce is thick. Keep checking and stirring from time to time.

Place on a pretty platter, sprinkle with fresh chopped parsley and serve hot. It goes perfectly with white rice or boiled potatoes!