Dr. Filomena

Last Sunday, I thought why not try something different for dinner. Humm… never tried cooking rabbit before. Why not, indeed. The result exceeded all expectations, so I decided to share. The recipe is originally Colombian. Thanks to the cook who originally posted it on a recipe site.

It takes a while for the rabbit to cook and I actually managed to get some fresh air, sun and exercise in the meantime 😉

To serve two, you will need:

• 2 tablespoons olive oil
• 2 pounds (450g) rabbit, cleaned and cut into pieces
• 1/2 large onion, chopped
• 1 clove garlic, chopped
• 1/2 green bell pepper, seeded and sliced into strips
• 1/2 red bell pepper, seeded and sliced into strips
• 1/2 bird’s eye chile, seeded and minced
• 1/2 large tomatoe – peeled, seeded and chopped
• 1 cup chicken stock
• salt
• ground black pepper
• 1/3 cup coconut milk
• rice

Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile 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 about 2 hours. Just before the 2 hours are through, start cooking some white rice.

Remove the rabbit pieces with a slotted spoon, and keep warm. Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half. Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through.

Serve over rice with a smile 😀

coming tomorrow: stuffed mushrooms