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    Rabbit with Coconut Sauce (Venezuela)

    Rabbit with Coconut Sauce (Venezuela)

    Cut the rabbit in small portions, salt and pepper to taste, and leave for 1
    hour in a cool place.
    Mince a large onion, add to it the milk of 2 coconuts and cook in a pot
    stirring so it doesn't curdle. Tie together a carrot, a leek and some
    parsley, and add to onion. After about 15 minutes add the rabbit pieces and
    cook until tender. Serve without the tied vegetables, with either potatoes or
    rice.


 

 

 

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