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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

460.1 calories; 44.8 g protein; 9.8 g carbohydrates; 122.2 mg cholesterol; 940.1 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2009
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! Read More
(20)

Most helpful critical review

Rating: 3 stars
09/07/2010
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. Read More
(3)
47 Ratings
  • 5 star values: 33
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/08/2009
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! Read More
(20)
Rating: 5 stars
05/22/2007
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! Read More
(16)
Rating: 4 stars
08/28/2011
Crockpot version: cut everything to desired bite size; put everything in pot (not need to saute); cook for 8 hours on low. Meats comes out tender and broth fan-freak'n-tastic! Can reduce broth on stove top if want more of a sauce before serving. Read More
(8)
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Rating: 5 stars
12/15/2008
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! Read More
(8)
Rating: 5 stars
08/17/2008
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. Read More
(7)
Rating: 5 stars
05/03/2010
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. Read More
(7)
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Rating: 5 stars
10/23/2007
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 Read More
(5)
Rating: 4 stars
09/29/2011
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! Read More
(5)
Rating: 5 stars
12/07/2007
This is a fantastic recipe!! Worth the time. Read More
(4)
Rating: 3 stars
09/07/2010
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. Read More
(3)