Rabbit Stew with Coconut Cream

This is an old recipe that comes from Colombia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 460 Calories

Ingredients

• 1 teaspoon salt
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 2 cloves garlic, chopped
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• ¼ cup oil for frying
• 1 ¾ cups chicken stock
• 1 (2 pound) rabbit, cleaned and cut into pieces
• 1 bird's eye chile, seeded and minced
• 1 large tomatoes - peeled, seeded and chopped
• ⅔ cup cream of coconut

Recipe Instructions

Step 1

Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent. Transfer to the saucepan.

Step 2

Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil. Simmer over medium-low heat for about 2 hours. Remove the rabbit pieces with a slotted spoon, and keep warm. Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.

Step 3

Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.