Pernas de Coelho Assadas com Tubérculos de Outono


Já aqui vos tinha falado da campanha europeia para promover e incentivar o consumo de carne de coelho. E nesse âmbito, e em parceria com a ASPOC, voltei a preparei uma receita com carne de coelho, que aqui gostamos bastante e os miúdos comem com agrado. Até a pequena Benedita já começou a comer e gosta bastante. A carne de coelho é óptima e aconselhada também no início da introdução alimentar. E este é apenas mais um motivo para a introduzirmos nas nossas refeições semanais, para variarmos da carne de aves, porco e vaca.
Desta vez foram apenas uma perninhas carnudas que assei no forno, com batata doce variada, cebola e cenoura. As perninhas ficaram deliciosas e suculentas. Uma verdadeira refeição de Outono.

Tema: Receitas sem carne nem peixe para todos os dias
Porto - 27 de Outubro - 15h Workshops Pop -Up 
inscrições e informações: info@workshops-popup.com


Tema: Receitas Quentes para Dias Frios
Ovar - 28 de Outubro - 10h Colher de Chá - Furadouro
Inscrições e Informações: geral@colherdecha.pt


Ingredientes para 4 pessoas:

4 perninhas de coelho
2 batatas doce roxas
1 batata doce amarelo 
2 cebolas roxas pequenas
2 cenouras
1 cabeça de alho
1 pernada de tomilho fresco
sal e pimenta q.b.
1 folha de louro
azeite q.b.
1 colher de chá de colorau
1 colher de chá de tomilho seco

Preparação:

Descasque as batatas e as cenouras e corte-as em cubos. Descasque as cebolas e corte-as em quartos. Coloque tudo numa assadeira ou tacho de barro com tampa. Tempere com sal, pimenta, a folha de louro, o tomilho fresco e regue com um fio de azeite. Junte depois a cabeça de alho aberta ao meio.
Tempere depois as pernas de coelho com sal, pimenta, o tomilho seco, o colorau e regue com um fio de azeite. Disponha as pernas de coelho sobre as batatas e tape a assadeira ou o tacho de barro com a tampa ou, na falta deste, com folha de papel alumínio.
Leve ao forno previamente aquecido a 180ºC durante cerca de 1 hora, até o coelho estar sucilento e as batatas e cenouras macias. Se quiser o coelho mais tostado, retire o papel de alumínio ou tampa e deixe a tostar uns minutos antes de servir.


Bom Apetite!

23 comentários :

  1. Anónimo09:56

    Adoro coelho, apesar de não consumir com frequência.
    É uma carne branca, a par da carne de aves, mas que por motivos vários não é muito consumida ou divulgada, seja pela questão cultural ou mesmo pela própria oferta em talhos/supermercados.
    Este assado é ideal para este tempo que começa a ficar frio, traz conforto à alma e aquece a cozinha!
    Para experimentar, assim que o encontrar à venda.

    Um grande beijinho,
    Sara Oliveira

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  2. Mesmo ao gosto cá de casa,...excelente refeição!!
    Beijinhos,
    Espero por ti em:
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  3. Adoro carninha de coelho. Mas aqui em casa não se consome muito porque acabo por ser eu apenas a comer.

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