Braised Rabbit in Coconut Milk
Take inspiration from Marcel Ihnačák's recipe and prepare rabbit pieces braised in coconut milk. The tender meat slowly simmers with ginger, garlic and sweet paprika before pumpkin, courgette and shiitake mushrooms are added. The result is an aromatic dish with a creamy sauce that pairs beautifully with jasmine rice.
Prep: 2 h
Servings: 4
Energy: 280 kcal per serving
Method
01.
Finely chop the spring onions, ginger, garlic and deseeded chilli, then fry them in a hot pan with olive oil, season with salt and pepper. Once the base is golden, add the salted and peppered rabbit pieces (cut any larger pieces) and brown them on all sides. Reduce the heat, add the paprika and fry for a little longer. Pour in the coconut milk, cover with a lid and simmer gently for about 1.5 hours. Halfway through, add the pumpkin, courgette and mushrooms cut into cubes.
02.
Tip: If needed, add a little water during braising so the meat remains slightly covered.
03.
Bring a larger amount of salted water to the boil in a pot. Add the jasmine rice, stir and cook over a low heat for about 20 minutes until tender. Drain the cooked rice, leave it to drip dry in a sieve and drizzle with olive oil.
04.
Serve the rabbit with the vegetables and mushrooms, pour over the coconut milk sauce. Garnish the dish with the sliced green part of the spring onions. Serve with cooked jasmine rice.
