Recipe#5031

Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Cream)

Posted by Stephen Ceideberg; October 29 1992.

  This recipe comes from Colombia in South America.  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.
  
  Chop a rabbit into serving pieces.  Chop finely one large onion and 2
  cloves of garlic.  Seed and slice a large green capsicum, half a
  large red capsicum and finely slice 3 birdseye chillies (decrease the
  quantity and discard the seeds if you can't cope with too much chilli
  heat).  Peel and chop a large tomato and have ready 400 ml strong
  veal or chicken stock and 150 ml coconut cream.
  
  Heat a little oil in a frying pan and brown the rabbit pieces.
  Transfer them to a large saucepan.  In the remaining oil in the
  frying pan, saute the onions, capsicums and chillies.  Add to the
  saucepan with the tomato, salt and pepper to taste, and the stock.
  Bring just to simmering point, cover and cook very gently for about 2
  hours or even more. Lift the rabbit pieces out onto a dish and turn
  the heat up high under the saucepan. Reduce the liquid in the
  saucepan by about half.
  
  Lower the heat and stir in the coconut cream.  Return the rabbit
  pieces and cook gently, stirring, for a few minutes.  Serve with rice.
  
  (Serves 4)