Rabbit Stew with Coconut Cream Recipe - Allrecipes.com
Rabbit Stew with Coconut Cream Recipe
  • READY IN ABOUT hrs

Rabbit Stew with Coconut Cream

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 25 mins

Directions

  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.
  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.
  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 More Reviews

Most Helpful Positive Review
May 22, 2007

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!

 
Most Helpful Critical Review
Sep 07, 2010

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.

 
Jun 08, 2009

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!

 
Dec 15, 2008

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!

 
Aug 17, 2008

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.

 
May 03, 2010

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.

 
Dec 07, 2007

This is a fantastic recipe!! Worth the time.

 
Oct 23, 2007

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

 

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Nutrition

  • Calories
  • 641 kcal
  • 32%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 45.6 g
  • 91%
  • Sodium
  • 959 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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