THE RED-SWELL HUNT

(Our Play on Rabbit in Paprika Sauce / Coelho à Transmontana)

THE RED-SWELL HUNT

Ingredients: 600g Rabbit or Chicken (chunks), 1 Large onion (pureed), 3 cloves Garlic, 100g Bacon, 1 tbsp Smoked paprika, 1 tsp Dried Oregano, 2 Bay leaves, 200ml Red Wine, 100ml Chicken stock, 1 tbsp Vinegar...

Ingredients

  • 600g Rabbit or Chicken (chunks)
  • 1 Large onion (pureed)
  • 3 cloves Garlic
  • 100g Bacon
  • 1 tbsp Smoked paprika
  • 1 tsp Dried Oregano
  • 2 Bay leaves
  • 200ml Red Wine
  • 100ml Chicken stock
  • 1 tbsp Vinegar

Cooking Method

  1. The Scorch Fry bacon until crispy. Sear meat chunks in the fat until charred; remove.
  2. The Architect Fry onion puree and garlic until sweet and dark.
  3. The Bloom Add spices and bay leaves with a 40ml splash of wine; the steam will release the woody perfume.
  4. The Swell Add remaining wine, stock, and vinegar; return meat. Simmer covered for 30 minutes.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley matchsticks.

Cuisine: Portuguese

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