Braised Rabbit, Portuguese Style ("Coelho Estufado") - cooking recipe

Ingredients

2 1/2 lbs rabbit
1 (12 ounce) bottle beer (I use Molson Canadian) or 1 white wine
6 garlic cloves, minced
1 cup parsley, chopped
2 teaspoons paprika
1 bay leaf
1 tablespoon piri-piri (sauce)
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 tablespoon extra virgin olive oil
1 cup parboiled rice

Preparation

Cut up the rabbit into pieces (hind legs, front legs, etc.) as you would cut up a whole chicken, into approximately 9 pieces. Place into a large bowl.
Add the garlic, parsley, bay leaf, piri-piri, salt, pepper and beer (or enough wine to cover the rabbit) to the rabbit. Mix around to combine everything.
Cover and refrigerate to marinate for 1 day or at least overnight. The longer it marinates, the better it is! (I hate the gamey taste of wild rabbit - I use storebought rabbit).
Cut up the onion and place into a pot with the olive oil. Saute the onion slightly.
Add the rabbit a few pieces at a time to brown (careful not to crowd the pot - you want to brown them, not cook them at this point).
Once all pieces are browned, add the rabbit marinade into the pot as well and enough water to cover the rabbit.
Bring to a boil, reduce to medium-high heat, cover (leave lid slightly off) and let the rabbit cook for approximately 2 hours, or until tender. Check for salt, pepper, garlic (I add lots because we love it!), little more paprika for colour - all to your taste. Don't let the liquid boil right off - it should end up cooking down to a \"gravy\". You may need to periodically add some water, but careful you don't add too much too late in the cooking - you don't want it to be swimming in liquid towards the end.
Once rabbit is cooked, add the rice right to the pot (with the rabbit still in or remove and keep warm), add some additional water/salt/pepper if needed, and cook the rice right in the broth.
Serve the rabbit over the rice. Enjoy!