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.

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