INGREDIENTS

INSTRUCTIONS

This recipe comes from Colombia in South America.  Rabbit meat is  very
low in fat and can be dry tasting, so it marries well with  coconut
cream. It is best to cook the rabbit gently till it is  falling off the
bone.  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.  (Serves 4)  Posted by
Stephen Ceideberg; October 29 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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