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Rabbit Stew with Coconut Cream

Rated as 4.55 out of 5 Stars

"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 460 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 460 calories; 26.2 g fat; 9.8 g carbohydrates; 44.8 g protein; 122 mg cholesterol; 940 mg sodium. Full nutrition

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Reviews

Read all reviews 30
  1. 44 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

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...

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...

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...

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...

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...

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 ...

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

This is a fantastic recipe!! Worth the time.