I had no idea how to cook rabbit so I turned it into a stew with Filipino flavors. This is more like Rabbit Caldereta with a sweet and tangy tomato based sauce. FYI, this recipe was originally posted in b5media when I used to write for their Lifestyle site. I’m posting the recipe here in Feistycook for my archives. I bought the frozen rabbit from a Farmer’s Market in Raleigh.
- 1 whole rabbit, thawed and chopped in sections
- 1 can of tomato sauce
- 1 small can of tomato paste
- 2 medium red potatoes, quartered
- 1 light green pepper, quartered
- 1 can of peas, drained
- 3 cups of water
- 1 tbsp of sugar
- salt and pepper
- oil for browning
- Heat oil in a pot. Brown the rabbit pieces on both sides. About 2-3 minutes on each sides.
- Add to the tomato paste, tomato sauce, water, sugar, salt and pepper. Stir everything together. Cover the pot and let the whole thing simmer in medium heat for about 45 minutes. Stir occasionally to avoid burning the bottom.
- Add the potatoes. Stir to coat the potatoes with the sauce. Let them cook until fork tender. Add the green peppers and peas. Stir then cover. Cook for another 3-5 minutes or so.
I served it with French bread slithered with butter which I also bought from the Farmer’s Market. By the way, the rabbit cost about $20 (3 pounds). The verdict? The texture and taste are almost like chicken but lighter. I don’t think I’ll be buying it again though. Not anytime soon anyway. It’s ok but it’s not mind-blowing at all. Having said that, I’m glad I’ve finally tried rabbit meat. If someone serves it to me for dinner for free I’d sure eat it of course. I’m just not that impressed to pay another $20 to eat Bugs Bunny .