Rabbit Stew with Coconut Milk

Rabbit Stew with Coconut Milk ~ Jen’s changes of an Allrecipe.com recipe


  • 1/4 cup oil for frying (I used canola)
  • 1 (2 pound) rabbit, cleaned and cut into pieces (see: http://honest-food.net/2010/05/19/how-to-cut-up-a-rabbit/ for instructions)
  • 1 large onion, chopped
  • 3 large cloves garlic, chopped
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 red hot pepper, seeded and minced
  • 1 large tomatoes - peeled, seeded and chopped
  • 5 cups chicken stock (I added 1 tsp of Better than Bouillon chicken stock paste)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup coconut milk


  1. Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot. Add the onion, garlic, green pepper, red pepper and hot pepper to the skillet; cook and stir 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 medium-low heat for 2 hours. Remove the rabbit pieces and pick the meat off the bones and cut into bite size chunks.
  3. Return the rabbit pieces to the soup, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.