Rabbit Stew With Coconut Cream

This is an old recipe that comes from columbia. My family loves when i cook this. Remove the rabbit pieces with a slotted spoon and keep warm.

Olivia Luz

Remove the rabbit pieces with a slotted spoon and keep warm. Cook stirring gently until heated through. Return the rabbit pieces to the pan and stir in the coconut milk. Fry the rabbit pieces until browned on the outside. 2 3 cup 170ml coconut cream.

Remove the rabbit pieces with a slotted spoon and keep warm. Heat the oil in a frypan over medium high heat. Add the onion garlic green and red capsicum and the chilli to the frypan. Cook and stir until onion is transparent. Transfer to a soup pot or large saucepan.

Return the rabbit pieces to the pan and stir in the coconut milk. Rabbit meat is very low in fat and can be dry tasting so it marries well with coconut cream. Turn the heat up to high under the saucepan and boil the liquid until it has reduced by half. Simmer over medium low heat for about 2 hours. It is best to cook the rabbit gently till it is falling off the bone.

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It is best to cook the rabbit gently till it is falling off the bone. Rabbit meat is very low in fat and can be dry tasting so it marries well with coconut cream. Add the tomatoes chicken stock salt and pepper to the saucepan and bring to a boil. 10 minutes cook. Turn the heat up to high under the saucepan and boil the liquid until it has reduced by half.

Cook stirring gently until heated through. Turn the heat up to high under the saucepan and boil the liquid until it has reduced by half. Cook stirring gently until heated through. It is best to cook the rabbit gently till it is falling off the bone. Return the rabbit pieces to the pan and stir in the coconut milk.

Turn the heat up to high under the saucepan and boil the liquid until it has reduced by half. Remove the rabbit pieces with a slotted spoon and keep warm. Remove the rabbit pieces with a slotted spoon and keep warm.