Rabbit Stewed with Coconut
Recipe category
Country
Region
Source
Fuente: Abel Antonio Medina Sierra (2011)
Number of servings
8
Difficulty
Medium
Ingredients
2
piece(s) rabbits
2
piece(s) coconuts
1
piece(s) ripe tomato, peeled and chopped
1
piece(s) white onion, finely chopped
1
piece(s) green onion or scallion stalk, finely chopped
3
clove(s) garlic, finely chopped
1
piece(s) hot pepper, finely chopped
6
cup(s) water
limes
pinch salt and pepper to taste
Directions
- Skin the rabbits, removing the hide from each one through the opening made in the abdominal area after slaughtering them. Carefully remove some veins they have in the legs and spine; these white-looking veins are called "almizcle" (musk glands).
- Then cut the rabbits into pieces and wash well with water and lime.
- Season them in a large pot with tomato, white onion, green onion, garlic and hot pepper, salt and pepper, letting everything rest well covered.
- Split the coconuts and grate or blend them with the water to obtain the coconut milk in which the rabbits will be stewed.
- Bring the rabbits to cook with the seasonings for 10 minutes, then add the coconut milk.
- Let cook for 40 minutes stirring occasionally, until a thick sauce results.
- Serve accompanied by white rice. Note! Even if you buy rabbits at specialized establishments or supermarkets, it's best to wash them well with water and lime.