The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Rabbit in Coconut Milk (Conejo con Leche de Coco)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 large cloves garlic 1 teaspoon salt 1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin 12 grinds black pepper, about 3 tablespoons white vinegar
2-1/2 pound rabbit, cut into 8 serving pieces 1 tablespoon annatto oil or lard 1 medium onion, chopped
1 tablespoon tomato paste 1/2 cup thick coconut milk



1 In a mortar crush the garlic with the salt, cayenne pepper, cumin, and black pepper. Stir in the vinegar. Spread this mixture over the pieces of rabbit in the casserole in which they are to be cooked and marinate at room temperature for about 4 hours, turning the pieces once or twice.
2 Heat the annatto oil or lard in a skillet and saute the onion until it is softened. Add it to the rabbit with the tomato and tomato paste and enough water barely to cover. Bring to a boil, cover, and cook over low heat until the rabbit is tender, about 1-1/2 hours. Lift the rabbit pieces onto a serving dish and keep warm. Over brisk heat reduce the liquid in the casserole to about 1 cup, stirring frequently. Stir in the coconut milk and heat it through. Do not let it boil. Pour the sauce over the rabbit. Serve with rice.

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