Comments on: Portuguese Rabbit Hunter Style

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Thu, 03 Nov 2011 15:02:47 +0000

Sounds like Peru, David. That whole USDA-endorsed notion of eating different colors every day for your health is sort of lost in some cultures…which is not to say they don’t eat “well,” it’s just a different sort of “well”…

By: David Leite

David Leite — Thu, 03 Nov 2011 07:02:35 +0000

Amy, rice and or boiled potatoes is an ideal and traditional side for this dish. In fact, that can be said for just about every Portuguese meal!

By: Amy

Amy — Wed, 02 Nov 2011 20:30:49 +0000

Hello! Do you know what else is traditionally prepared with this meal? Or does it get served by itself?
Thank you!

By: David Leite

David Leite — Tue, 21 Jul 2009 14:15:23 +0000

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

Fernando — Tue, 21 Jul 2009 06:01:24 +0000

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!!