Recipe by YAELIE24
"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."
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oil for frying
1 (2 pound)
rabbit, cleaned and cut into pieces
green bell pepper, seeded and sliced into strips
red bell pepper, seeded and sliced into strips
bird's eye chile, seeded and minced
tomatoes - peeled, seeded and chopped
1 3/4 cups
ground black pepper
cream of coconut
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!
This did not work well for me. The rabbit ended up being overcooked, and falling apart. It was very bony, and hard to eat. The taste was average - not a lot of wow factor.
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!
Fantastic! This was my first time cooking rabbit- I don't think I'll be trying any other recipes. This had a very sophisticated taste, but was so easy to cook! Just lots of simmering! Thanks for sharing this one!
We're in love with this dish! Just made it tonight (we raise meat rabbits) and it was the best rabbit dish we've made so far. This recipe is a keeper. I added two serrano peppers and it really had a nice kick. The coconut milk made a delicious sauce that we ate over brown rice. I pressure cooked it for 30 minutes and the meat was falling-off-the bones tender.
I was a bit sceptical as I'd never made rabbit before, but having just eaten the meal, I had to run back to the computer and give it a full five-star rating here. THANK YOU for sharing this wonderful recipe.
absolutely loved it! My dad is a gourmet cook and he said it the best rabbit he had! So defiantly will make it again. Thanks
Overall this was a great tasting dish. Although I did a few changes and would do more next time. First of all, I browned the meat and then put that and all the rest of the ingredients (except I put a small, fresh cayenne pepper instead of the chili pepper) into my pressure cooker and cooked for 30 mins like one of the other people tried. (I just love the taste and tenderness that the pressure cooker gives!)
After the 30 mins. I took out the meat and deboned it...it was falling off the bone and VERY tender and tasty! I thickened the liquids with cornstarch and water and put the meat back in. The stew had too much heat (spice from the cayenne pepper) so I added about 1/4 c. of extra coconut milk. That helped alot! Next time I will add carrots, celery, and that extra milk. That should be just about perfect! :) Hubby loved it! We look forward to using this one again...thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Rabbit Stew with Coconut Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 309
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