Yield: 6 servings
|2 ounces||Salt pork, cubed|
|2½ pounds||Rabbit, cleaned and cut into serving pieces|
|1||Garlic clove, chopped|
|2 cups||Chicken stock|
|¼ teaspoon||Ground thyme|
|¼ teaspoon||Ground marjoram|
|½ cup||Peanut butter|
|¼ teaspoon||Ground nutmeg|
|Hot pepper sauce|
In "The Complete book of Caribbean Cooking," Elisabeth Lambert Ortiz credits the recipe to the former British Leeward Islands - now the independent nations of St. Kitts, Nevis, Antigua and Barbuda - but we note that they're pretty close to Guadeloupe, which is so French it actually votes in the French parliament.
In heavy pot, melt salt pork. remove crackling and brown rabbit pieces in melted fat. Add onion and garlic and saute until tender.
Add stock, bay leaf, thyme, marjoram, parsley and salt and pepper to taste. Cover and cook at low heat until rabbit is tender, about 1 hour.
Ladle off 2 cups cooking liquid. Place 1 cup in blender or food processor with chilies, peanut butter and nutmeg. Process until smooth. Put second cup cooking liquid in saucepan with peanut butter mixture and simmer gently 15 minutes. Adjust seasonings to taste. Add rabbit pieces and simmer on very low heat just long enough to heat meat through. Serve with rice and pass hot pepper sauce.
Each serving contains about: 573 calories; 891 milligrams sodium; 110 milligrams cholesterol; 38 grams fat; 13 grams carbohydrates; 46 grams protein; 1.46 grams fiber.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94