Red Wine Marinated Capybara

Name: Red Wine Marinated Capybara
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Brésilienne
Ingredients: 1 kg capybara meat, cut into pieces; 1 red bell pepper, seeded and roughly chopped; 1 onion, peeled and roughly chopped; 5 garlic cloves, peeled; 50 ml extra-virgin olive oil; 100 ml freshly squeezed lemon juice; 250 ml dry red wine; 1 sprig fresh rosemary; 2 bay leaves; 1 tsp dried oregano; Salt and freshly ground black pepper to taste

By Marie Lefebvre · Updated October 20, 2026

Bring the bold flavors of South America to your table with this slow-roasted capybara, marinated in red wine, fresh herbs and lemon juice. The overnight marinade tenderizes the meat and infuses it with deep, aromatic flavors that will impress even the most adventurous guests.

Prep⏱️ 30 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

1 kg capybara meat, cut into pieces
1 red bell pepper, seeded and roughly chopped
1 onion, peeled and roughly chopped
5 garlic cloves, peeled
50 ml extra-virgin olive oil
100 ml freshly squeezed lemon juice
250 ml dry red wine
1 sprig fresh rosemary
2 bay leaves
1 tsp dried oregano
Salt and freshly ground black pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Make the marinade: place the bell pepper, onion, garlic, olive oil, lemon juice and red wine in a blender. Add the rosemary, bay leaves and oregano, then blend until completely smooth.
2
Place the capybara pieces in a large deep dish. Pour the marinade over the meat, turning each piece to coat thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
3
Preheat your oven to 160°C (320°F). Transfer the meat and marinade to an oven-safe dish. Cover tightly with a lid or foil and roast for approximately 30 minutes over low heat.
4
Halfway through cooking, turn the pieces and baste with the marinade. Continue until the meat is tender and fully infused with the aromas.
5
Adjust seasoning with salt and pepper. Serve hot with white rice, roasted cassava or grilled vegetables for a complete and satisfying meal.

💡 Chef's Tip

For even more tender results, marinate for up to 12 hours and extend the cooking time to 45 minutes. Pork shoulder or wild boar are excellent substitutes if capybara is unavailable.