Rabbit Stew With Coconut Cream Food

RABBIT STEW WITH COCONUT CREAM

Steps:

• 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. 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.

RABBIT STEW

Steps:

• Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

RABBIT STEW WITH COCONUT CREAM

Steps:

• 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. 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.

BRAZILIAN FISH STEW WITH COCONUT CREAM

Steps:

• Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
• Add the water, fish, and shrimp.
• Simmer for 15 minutes or until done.
• Remove skin and bones, break up fish and shrimps, and strain broth.
• Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
• Add the fish broth and salt to taste.
• Bring to a boil, and add manioc to make a fairly thick mush.
• Cook for 30 minutes, stirring frequently.
• Add fish, shrimp and 2 tablespoons oil.
• Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
• Serve stew with a"slice" or spoon of the coconut cream pudding.

LAPIN A LA COCOTTE - FRENCH RABBIT STEW

Steps:

• In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).
• In the bacon drippings, cook the onion and garlic until transparent. A.
• dd the rabbit pieces and saute over medium heat until rabbit is golden.
• Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
• Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.

RABBIT STEW WITH COCONUT CREAM

Steps:

• 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. 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.

RABBIT STEW WITH COCONUT CREAM

Steps:

• 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. 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.

CROCK POT RABBIT STEW

Steps:

• Grind pepper over the rabbit and place in the crock pot.
• Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
• Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
• Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
• Give it a good stir and allow to rest 10-15 minutes before serving.
• At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
• You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

BEST RABBIT STEW

Steps:

• In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
• Add rabbit pieces and baste them thoroughly.
• Cover the dish and leave to marinate over-night or at least 12 hours.
• Remove the rabbit from the marinade and dry on kitchen paper.
• Strain the marinade into a jug and reserve. Preheat oven to 350°F.
• In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
• Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
• Add the rabbit pieces and turn frequently to brown them evenly and quickly.
• Add the reserved marinade to the casserole and bring to the boil.
• Remove casserole from the heat, add the bacon pieces and place in the oven.
• Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.