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Caribbean Rabbit and Groundnut Stew

2 oz Salt pork, cubed 2 1/2 lb Rabbit, cleaned and cut into serving pieces
1 Onion, chopped
1 Garlic clove, chopped
2 c Chicken stock
1 Bay leaf
1/4 t Ground thyme
1/4 t Ground marjoram
1 Parsley sprig
Salt
Pepper
2 Serrano chilies
1/2 c Peanut butter
1/4 t Ground nutmeg
Hot pepper sauce


In heavy pot, melt salt pork. remove crackling and brown rabbit pieces in melted fat. Add onion and garlic and saute until tender. Add stock, bay leaf, thyme, marjoram, parsley and salt and pepper to taste. Cover and cook at low heat until rabbit is tender, about 1 hour.


Ladle off 2 cups cooking liquid. Place 1 cup in blender or food processor with chilies, peanut butter and nutmeg. Process until smooth. Put second cup cooking liquid in saucepan with peanut butter mixture and simmer gently 15 minutes. Adjust seasonings to taste. Add rabbit pieces and simmer on very low heat just long enough to heat meat through. Serve with rice and pass hot pepper sauce.


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