Rabbit Stew with Coconut Cream

Rabbit Stew with Coconut Cream

24
YAELIE24 1

"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."

Ingredients

2 h 25 m {{adjustedServings}} servings 641 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 45.6 g
  • 91%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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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.
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Reviews

24
  1. 37 Ratings

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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...

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...