Rabbit and Coconut Stew

    Rabbit and Coconut Stew

    Recipe Picture:Rabbit and Coconut Stew
    3

    Rabbit and Coconut Stew

    (48)
    2hours10min


    60 people made this

    Since rabbit meat has a tendency to be dry, it is best cooked with a creamy sauce as in this coconut cream stew. Absolutely delicious! Serve with white rice.

    Ingredients
    Serves: 4 

    • 1/4 cup (65ml) oil for frying
    • 1 rabbit (about 1 kg), cleaned and cut into pieces
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 1 green capsicum, seeded and sliced into strips
    • 1 red capsicum, seeded and sliced into strips
    • 1 bird's eye chilli, seeded and minced
    • 1 large tomato, chopped
    • 1 3/4 cups (440ml) chicken stock
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2/3 cup (170ml) coconut cream

    Directions
    Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

    1. Heat the oil in a frypan 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 and red capsicum and the chilli to the frypan; cook and stir until onion is transparent. Transfer to a 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 and Ratings
    Global Ratings:
    (48)

    Reviews in English (33)

    0

     -  22 Apr 2013

    by
    16

    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 ready to get out of the box. My kids and I loved this recipe! I did tone down the sweetness by correcting it with more chicken stock and boiling it back down (for my husband). I also cooked everything in a big dutch oven and just pulled out the rabbit to saute the veggies and drain the oil. I did remove the bones from the rabbit while the veggies cooked; that allowed me to eat my dinner rather than cut up my children's! AND no child felt badly about cutting up Bugs Bunny . I think it helped! 5 stars from me and the kids and 4 from the traditional American hunter (whatever! I'll be making this again!) YUM! Oh...I couldn't help but add a touch of saffron. Just couldn't help myself! It was beautiful and delicious! I would have taken a picture, but I was too excited to eat! Even the next day, I had to say to a friend who was over, "Here, you have to try this!!" I know I'm blabbing, but it really rocked!  -  10 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    15

    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 know what a bird's eye chile was so I used a serrano. It turned out great!!! Thanks!  -  22 May 2007  (Review from Allrecipes USA and Canada)

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