Around Lisbon, it's usually stewed with red wine and tomato and spices (coelho à caçador). It can also be fried or grilled but I rarely see it cooked that way.
It's the kind of meat that is, generally speaking, better prepared in more rustic versions as you move inland, though -- see e.g. [1], where it's cooked in clay, together with kidneys, heart, liver, and the head.
It's the kind of meat that is, generally speaking, better prepared in more rustic versions as you move inland, though -- see e.g. [1], where it's cooked in clay, together with kidneys, heart, liver, and the head.
[1]: https://maps.app.goo.gl/imK78soKt6ruLNZH6