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My review
Rabbit Stew with Coconut Cream
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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Ingredients
2 h 25 m servings 465 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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
Per Serving: 465 calories; 26.3 g fat; 10.7 g carbohydrates; 45.1 g protein; 122 mg cholesterol; 941 mg sodium. Full nutrition
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Reviews
Read all reviews 3044 Ratings
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Most helpful positive review
3/10/2009
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...
Most helpful critical review
9/6/2010
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.
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3/10/2009
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...
5/22/2007
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 kno...
8/28/2011
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 o...
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...
4/30/2010
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 h...
8/17/2008
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 wond...
9/29/2011
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 ...
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