Rabbit stew with coconut cream

    (48)
    2 hours 10 min

    This is an old recipe that comes from Columbia. 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.


    60 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons oil for frying
    • 1 rabbit, cleaned and cut into pieces
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 1 green pepper, seeded and sliced into strips
    • 1 red pepper, seeded and sliced into strips
    • 1 birdseye or piri piri chilli, seeded and minced
    • 1 large tomato - peeled, seeded and chopped
    • 400ml chicken stock
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 160ml coconut cream

    Method
    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Heat the oil in a frying pan over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a large saucepan. Add the onion, garlic, green pepper, red pepper and chilli to the pan; cook and stir until onion is transparent. Transfer to the saucepan.
    2. Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to the 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.
    3. Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.

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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (33)

    5

    Highly recommend this recipe. I always struggle with ideas for rabbit and this has just doubled my repertoire! Really simple, tastes delicious.  -  04 Nov 2011

    by
    16

    I love rabbit more than chicken, so I was excited to find a new and different recipe. My husband is a traditional rabbit cooker (you know, hunter style or cream style), which is fine, but I was ready to get out of the box. My kids and I loved this recipe! I did tone down the sweetness by correcting it with more chicken stock and boiling it back down (for my husband). I also cooked everything in a big dutch oven and just pulled out the rabbit to saute the veggies and drain the oil. I did remove the bones from the rabbit while the veggies cooked; that allowed me to eat my dinner rather than cut up my children's! AND no child felt badly about cutting up Bugs Bunny . I think it helped! 5 stars from me and the kids and 4 from the traditional American hunter (whatever! I'll be making this again!) YUM! Oh...I couldn't help but add a touch of saffron. Just couldn't help myself! It was beautiful and delicious! I would have taken a picture, but I was too excited to eat! Even the next day, I had to say to a friend who was over, "Here, you have to try this!!" I know I'm blabbing, but it really rocked!  -  10 Mar 2009  (Review from Allrecipes US | Canada)

    by
    15

    My husband said this was the best rabbit that he has ever had. A family friend had no idea that it was rabbit when served. The chili pepper added just the right amount of spice. I did not know what a bird's eye chile was so I used a serrano. It turned out great!!! Thanks!  -  22 May 2007  (Review from Allrecipes US | Canada)

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