Rabbit Stew with Coconut Cream You Have To Try

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Rabbit Stew with Coconut Cream

"This is an old recipe that comes from Colombia. My own family loves after I cook dinner this. Rabbit meat is very low in fats and may be dry-tasting, so it marries nicely with coconut cream. It is excellent to cook dinner the rabbit lightly till it is falling off the bone. Serve with rice."

Ingredients :

1/4 cup oil for frying
1 (2 pound) rabbit, wiped clean and reduce into pieces
1 huge onion, chopped
2 cloves garlic, chopped
1 green bell pepper, seeded and sliced into strips
1 crimson bell pepper, seeded and sliced into strips
1 fowl's eye chile, seeded and minced
1 large tomatoes - peeled, seeded and chopped
1 three/four cups chicken stock
1 teaspoon salt
1 teaspoon ground black pepper
2/three cup cream of coconut

Instructions :

Prep : 10M	Cook : 4M	Ready in : 2H25M

Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces till browned at the out of doors. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook dinner and stir till onion is obvious. Transfer to the saucepan.
Add the tomatoes, fowl stock, salt and pepper to the saucepan, and produce to a boil. Simmer over medium-low heat for approximately 2 hours. Remove the rabbit pieces with a slotted spoon, and maintain heat. Turn the warmth as much as high under the saucepan, and boil the liquid till it has reduced by 1/2.
Return the rabbit portions to the pan, and stir in the coconut milk. Cook, stirring gently, till heated through. Serve.

Notes :

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