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Rabbit Stewed in Coconut Milk    HT MC Colombian 120mins

Colombian Name: Conejo Guisado con Coco

Serves 4     Hot Game Vegetables Main Course    Gluten Wheat Dairy Free Eggless    Colombia  South America  Sth American

3 tbsp Butter
1 tbsp Oil
8 large Rabbit Pieces
1 large Onion, finely chopped
2 Garlic Cloves, chopped
1 Capsicum (Sweet pepper), seeded and chopped
1 Chilli, seeded and chopped
1 large Tomato, chopped
Salt and Black Pepper
480ml/16fl.oz. Fresh Chicken Stock
180ml/6fl.oz. Thick Coconut Milk


1. Heat the butter and oil in a frying pan add the rabbit pieces and brown on all sides. Remove with a slotted spoon and transfer to a large saucepan.

2. Reheat the oil and butter remaining in the frying pan, add the onion, garlic, capsicum and chilli and sauté for a few minutes.

3. Add the onion mixture to the rabbit together with the tomato, salt, pepper, stock and coconut milk. Bring to the boil, then reduce the heat, cover, and simmer for 1 ˝ hours, until the rabbit is tender.

4. Remove the rabbit pieces from the pan with a slotted spoon and place in a serving dish and keep warm.

5. Bring the cooking liquid to the boil and continue to boil rapidly until reduced and thickened, then pour the sauce over the rabbit and serve very hot with rice.

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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