Rabbit and Coconut Stew

    Rabbit and Coconut Stew


    55 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.

    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

    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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    - 22 Apr 2013

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