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Portuguese Rabbit Hunter Style

Portuguese Rabbit Hunter Style


  • 1/2 pound thick-sliced slab bacon, cut crosswise into 1-inch pieces
  • one 3-pound rabbit, cut into 8 pieces, liver finely chopped and reserved
  • kosher salt and freshly ground black pepper
  • olive oil, if needed
  • 10 ounces mixed mushrooms, thinly sliced
  • 3 medium yellow onions, cut in half and then into thin half moons
  • 2 turkish bay leaves
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • one 28-ounce can whole peeled tomatoes, preferably san marzano, with their juice
  • 2 sprigs flat-leaf parsley, plus chopped parsley leaves for garnish
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh sage