All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Oct 20, 2006  •  Visited (872)  •  Print version Print this recipe (72)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rabbit Cooked With Coconut
(Conejo En Coco)
What You Need:
  • 1 freshly grated coconut
  • The milk of the coconut, plus enough boiling water to make 2 cups of liquid
  • 3 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1 cup drained, canned Italian plum tomatoes
  • ˝ cup coarsely chopped onions
  • 1 teaspoon salt
  • Freshly ground black pepper
  • A 3-pound fresh rabbit or defrosted frozen rabbit, cut into 6 to 8 serving pieces

  • How To Cook:
    1. Combine the coconut pieces and the combined coconut milk and water in the jar of an electric blender, and blend at high speed until the coconut is reduced to a smooth puree.

    2. Then, with the back of the spoon, force as much of the puree as you can through a fine sieve into a 3- to 4- quart flameproof casserole and discard the pulp.

    3. In an enameled or stainless-steel saucepan, bring the coconut puree to a boil over high heat, reduce the heat to moderate, and simmer, uncovered, for 15 to 20 minutes, or until the puree thickens slightly.

    4. Puree the tomatoes and onions in the blender or by hand in a food mill set over a bowl, and stir them into the thickened coconut mixture. Season with the salt and a few grindings of pepper, and cook over low heat for 15 minutes, stirring occasionally.

    5. Add the rabbit, cover the casserole, and cook over low heat for 1 hour, or until the rabbit is tender when pierced with the tip of a sharp knife.

    6. Baste the rabbit from time to time with the sauce. Serve directly from the casserole, or arrange the rabbit attractively on a heated platter and pour the sauce over it.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Americas » Venezuela
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Fruits » Coconut
    Main Ingredient » Vegetables » Tomato
    Dish » Main Courses

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy