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Rabbit Chanfana with Red Wine

One of the most traditional Portuguese dish from north of Portugal, cooked a lot of red wine to make a very rich in flavor. I cook slowly and the meat is so tender as well.

Preparing and cooking time 3 to 4 hours


Serves 4



  • 1.50kg of Rabbit meat chopped in 3 inch size 

  • 1,25ltr bottle of Red Wine

  • 400gr mini Potatoes with skin

  • 1 big size of Carrot chopped

  • 2 medium big size Onion sliced thinly

  • 6 cloves of Garlic crushed

  • 5 tbsp of Olive Oil

  • 1 tbsp of Paprika

  • 6 Cloves

  •  1tsp of White Pepper

  • 2 small stems of Rosemary

  • 3 Bay Leaves 

  • 1 and half tsp of Salt or at your taste

  • Bunch of Parsley


How to make 

After preparing everything, bring a large pot that can go into the oven.
Start putting everything in layers into the pot, first a bit onion and rest of the other spices, add half of the meat and after repeat the same process for the onion and spices, add rest of the meat. Add 1 bottle of red wine, olive oil and salt at your taste. 
Cover it and let it marinate for 1 hour. After one hour add potatoes, carrot and parsley with stems. If need it little bit more wine add it.
Pre-heat the oven in 200Cº, when oven gets hotter put the pot inside it and let it cook for 2 hours, meanwhile check after one hour and mix it, and let it cook for an hour more. Check if meat and vegetables are cooked very well if everything cook then your dish is ready. Take the pot out and enjoy!

Cooking Eggs
I'm Feeling Lucky!


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