Recipe by: New York Magazine
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
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
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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