Rabbit Stew with Coconut

Rabbit Stew with Coconut
  • 4 tbsp oil for frying
  • 1 rabbit in pieces (about 1 kg)
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 green capsicum, sliced into strips
  • 1 red capsicum, sliced into strips
  • 1 chilli, seeded and chopped fine
  • 1 large tomato, chopped
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ⅔ cup coconut cream
  1. Fry the rabbit pieces in oil until browned. Transfer to a large saucepan. Add the onion, garlic, capsicums and the chilli to the frypan; cook 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 low heat for about 2 hours. Remove the rabbit pieces and keep warm. Turn the heat up on the saucepan to high, and boil the liquid until it has been reduced by half.
  3. Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through.


Leave a Reply