Sustainability is in the DNA of the Bonapartit restaurant. Integrated in the larger context that is the Eco Parque Aventura Sniper, it is part of a sustainability system to which it contributes with solid and liquid waste from its kitchen, which will feed the composting system that fertilizes the organic garden.
Under the direction of chef Helder Branco, Bonapartit's cuisine uses regional ingredients selected from the best suppliers and includes its own production of vegetables. The menu is seasonal and features traditional flavours with their own personality, recovered from the region’s old recipes.
The meticulously selected Bonapartit wine cellar is made up of a set of 29 wines that includes several options of Arinto, the variety whose name is confused with that of the Bucelas region itself, with monovarietal and blended options. From the rest of the country, it presents little-known curiosities that make the discovery a pleasure for the oenophile.
Bonapartit also organizes wine and gastronomy masterclasses, in addition to having a true bar service, with a cocktail menu that allows, for example, to anticipate the meal with a classic Negroni and sophisticatedly finish it with the intense flavour of a Whiskey Sour.
· 1.5 kg of rabbit
· 150g of carrots
· 170g onion
· 10g of garlic
· 130g of mushrooms
· 300ml of white wine
· 100ml of olive oil
· 1 bunch of scents
· 700ml of water
· 10g coarse salt
· 100g of flour
· 2 bay leaves
· 140g of peeled tomato
· chopped parsley as needed
· half chilli
· 200g of white rice
· 3g of black pepper
PREPARATION:
1. Clean the rabbit of fat and head. Cut pieces (hands, legs in two and belly in three).
2. Marinate the rabbit overnight with white wine, garlic, bay leaf, salt, pepper, a drizzle of olive oil, onion and carrots cut in brunoise.
3. Dip the rabbit in flour and seal in a pan with oil, remove the rabbit, place the carrots and pull.
4. Add the tomato and pull. Add the mushrooms cut in 4 and the marinade.
5. Allow the alcohol to evaporate.
6. Add the rabbit, the water, the bunch of scents and the chilli. Cook slowly.
7. After cooking, remove the meat from the sauce (if there is little sauce, add more water, adjust seasonings and boil). Remove the branch of scents.
8. Add the rice and cook for about 20 minutes until done.
9. Reheat the meat by placing it in the rice and serve to taste.