Rabbit Stew with Coconut Cream

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup oil for frying
• 1 (2 pound) rabbit, cleaned and cut into pieces
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 bird's eye chile, seeded and minced
• 1 large tomatoes - peeled, seeded and chopped
• 1 3/4 cups chicken stock
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2/3 cup cream of coconut

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oil in a large heavy pot over medium-high heat. Working in batches, brown the rabbit pieces on all sides, about 8 minutes total. Transfer to a plate.

2. Reduce the heat to medium. Add the onion, garlic, green and red bell pepper strips, and bird's eye chile to the pot. Cook, stirring, until softened, about 8 minutes.

3. Stir in the chopped tomato and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.

4. Return the rabbit and any juices to the pot. Pour in the chicken stock and add the salt and ground black pepper. Stir to combine.

5. Bring to a gentle simmer, then cover and cook over low heat for about 80 minutes, until the rabbit is very tender and the thickest pieces reach 160°F (71°C) in the meat near the bone.

6. Stir in the cream of coconut and simmer uncovered over low heat for 10 minutes. Do not let it boil. Taste, adjust the seasoning, and serve hot.