Jamaican Creole Rabbit
|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.