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Conejo Guisado Con Coconut




Source of Recipe


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Recipe Introduction


Colombian Rabbit Stew with Coconut Cream
Chop a rabbit into serving pieces. Chop finely one large onion and 2

cloves of garlic. Seed and slice a large green capsicum, half a

large red capsicum and finely slice 3 birdseye chillies (decrease the

quantity and discard the seeds if you can't cope with too much chilli

heat). Peel and chop a large tomato and have ready 400 ml strong

veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.

Transfer them to a large saucepan. In the remaining oil in the

frying pan, saute the onions, capsicums and chillies. Add to the

saucepan with the tomato, salt and pepper to taste, and the stock.

Bring just to simmering point, cover and cook very gently for about 2

hours or even more. Lift the rabbit pieces out onto a dish and turn

the heat up high under the saucepan. Reduce the liquid in the

saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit

pieces and cook gently, stirring, for a few minutes. Serve with rice.