Jamaican Creole Rabbit
Ingredients
2 (2lb) rabbits, cleaned and cut into serving pieces | ||
4 oz salt pork, cut into cubes | ||
1 onion, minced | ||
2 cloves garlic, chopped | ||
2 tbs brandy or dark rum | ||
1 cup dry sherry | ||
1 cup Italian plum tomatoes, chopped | ||
1 can pimiento, chopped along with 1 tbs of juice from the can | ||
1 hot green pepper, seeded and chopped | ||
1 bay leaf | ||
1 tsp oregano | ||
1 cup chicken or rabbit stock | ||
kosher salt and fresh cracked black pepper to taste |
- In a heavy frying pan saute the salt pork, until some of the fat begins to render, then add the rabbit pieces in the fat until browned all over.
- Transfer to a covered casserole.
- Fry the onion and garlic in the same frying pan that you sauted the rabbit pieces and when slightly browned add the to casserole.
- Pour in the brandy or rum into the saute pan and using low heat scrap up the brown bits.
- Pour over the casserole, then ignite.
- Add all other ingredients, using enough stock to cover the rabbit.
- Cover the casserole and cook in a preheated 350 degree oven for about 2 and 1/2 hours or until the rabbit is tender.
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