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Port rabbit

rabbit to port

The rabbit is a food rich in protein and very low in fat. This is a very healthy and cheap dish that children love. It can be accompanied with white rice or fried potatoes and of course with a good salad. I encourage you to do a little more and what can be frozen so that we already have food for another day.


  • A rabbit with its liver
  • An onion
  • A roasted red pepper
  • A glass of port
  • Ground black pepper
  • Garlic powder
  • Parsley
  • Basil
  • Thyme
  • Rosemary
  • 2 cloves


Chop the rabbit and brown it (1) together with the liver and reserve. We poach the onion cut into julienne strips and add the roasted red pepper, finely chopped. We place the rabbit in the saucepan, season with salt and pepper and add the crushed liver. Add two cloves, rosemary, thyme, basil, parsley and garlic powder together with the glass of Port. We let the alcohol evaporate and if necessary add a little water. Cook over low heat until tender.

Many times I do it on the weekend, freeze it and then take it out to eat during the week. I find it very comfortable.

(1) Tip: Before gilding the rabbit we flour it a little and it is better to gild it covered.

Labeled rabbit, main courses.Link for bookmark: Permanent link.

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