Comments on: Portuguese Rabbit Hunter Style http://leitesculinaria.com/7660/recipes-portuguese-rabbit-hunter-style.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Sun, 21 Mar 2010 17:33:09 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: David Leite http://leitesculinaria.com/7660/recipes-portuguese-rabbit-hunter-style.html#comment-611 David Leite Tue, 21 Jul 2009 14:15:23 +0000 http://leitesculinaria.com/wordpress/?p=7660#comment-611 Olá, Fernando. Your herb combo sounds great. <em>Hortelã da ribeira</em> (an herb similar to mint) is used a lot in Algarvian (and somewhat in Alentejan and Ribatejan) cooking, so I think your combination is wonderful. Glad you liked the dish, and I'll soon be trying <em>your</em> version. Olá, Fernando. Your herb combo sounds great. Hortelã da ribeira (an herb similar to mint) is used a lot in Algarvian (and somewhat in Alentejan and Ribatejan) cooking, so I think your combination is wonderful. Glad you liked the dish, and I’ll soon be trying your version.

]]> By: Fernando http://leitesculinaria.com/7660/recipes-portuguese-rabbit-hunter-style.html#comment-604 Fernando Tue, 21 Jul 2009 06:01:24 +0000 http://leitesculinaria.com/wordpress/?p=7660#comment-604 David, Ola! I tried this recipe and loved it. Sadly, I can't say if your interpretation of this traditional recipe is spot on, or if my need to substitute herbs won the day. The method I followed is 100% the same as yours. I didn't have sage or oregano available to me on Sunday. I used mint and thyme instead. A hit in my home. The 'old-timers' at the table who insist on the use of rabbit blood to make this dish had no clue that not one drop of blood was used. I am looking forward to your new book. I will make this dish to the letter -- including the recommended herbs -- soon to see which interpretation wins out. Cheers!! David, Ola! I tried this recipe and loved it. Sadly, I can’t say if your interpretation of this traditional recipe is spot on, or if my need to substitute herbs won the day. The method I followed is 100% the same as yours. I didn’t have sage or oregano available to me on Sunday. I used mint and thyme instead. A hit in my home. The ‘old-timers’ at the table who insist on the use of rabbit blood to make this dish had no clue that not one drop of blood was used.

I am looking forward to your new book. I will make this dish to the letter — including the recommended herbs — soon to see which interpretation wins out. Cheers!!

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