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
- 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.
- 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.
- Return the rabbit pieces to the soup, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.