The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Rabbit Stew with Coconut Milk (Conejo Guisado con 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:
3 tablespoons butter 2-1/2 pound rabbit, cut into 8 serving pieces 1 large onion, finely chopped
2 cloves garlic, chopped 1 green bell pepper, seeded and chopped 1 fresh hot red or green pepper, seeded and chopped
1 large tomato, peeled and chopped 1 pimiento, chopped salt, freshly ground pepper
2 cups beef or chicken stock 1/2 cup thick coconut milk



1 Heat the butter in a skillet and saute the rabbit pieces until they are lightly browned. Transfer the rabbit to a flameproof casserole. In the fat remaining in the skillet saute the onion, garlic, and the sweet and hot peppers. Add to the casserole with the tomato, pimiento, salt and pepper to taste, and the stock. Bring to a boil, cover, and cook over very low heat until the rabbit is tender, about 1-1/2 hours. Remove the rabbit pieces to a serving dish and keep warm. Over brisk heat reduce the liquid in the casserole to about half. Low the heat and stir in the coconut milk. Cook, stirring, for a few minutes, then pour the sauce over the rabbit. The sauce should be quite thick. Serve with rice.

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