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Smothered Rabbit

Recipe by: New York Magazine

Prep time:

Serves: 6+

2 1/2 lb. rabbit, cut in serving pieces
10 cloves garlic, thinly sliced
1 cup dry sherry or amber rum
1 tsp oregano
1/8 tsp. cayenne
Freshly ground pepper, to taste
1/4 cup olive oil
1 medium onion, chopped
2 ripe tomatoes, peeled, seeded and chopped, or 1 cup canned plum tomatoes
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 fresh hot chili pepper, minced
2 cups chicken stock
1/2 cup dry white wine
2 ripe plantains, peeled and sliced in 1/2\" rounds
2 tablespoons capers, drained

In a large bowl, mix rabbbit with the garlic, sherry, oregano, cayenne, and freshly ground pepper. Cover, and refrigerate for 2 hours.

In a large heavy casserole, heat oil over medium heat. Saute onions until translucent. Add tomatoes, peppers, and chili pepper and simmer for 10 minutes. Add rabbit with the marinade, stock, and wine. Bring to a boil, skim off any foam, and reduce the heat. Cover and simmer for 1 1/2 hours.

Add plantains and cook for 15 minutes more. Add capers, and continue cooking until rabbit is fork tender.

Serve with rice and black or kidney beans.

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