The last time I cooked rabbit was a few years ago. I made curry stew rabbit with provisions for Christmas, something off the beaten path of our regular fare of turkey, festive rice etc. I got two pounds of rabbit from my bredren Ayo and was eager to try something new instead of something safe and familiar. This roucou stew rabbit is a recipe is something I came up with and decided to try for the first time and I must say, the result was amazing. The roucou stew rabbit incorporates a great blend of spices with the addition of roucou and bay leaf which gives the dish a real country style flavor. This is definitely a recipe to try!
Roucou Stew Rabbit
- 2 lbs rabbit
- 4 tbsp roucou
- 4 bundles shadon beni
- 10 cloves garlic
- 2 medium onions chopped
- 6 pimentos
- 1 thumb sized piece of ginger
- 1 scotch bonnet pepper
- 6 grains whole clove
- 1 cinnamon stick
- 1/4 tsp grated nutmeg
- 1 tsp coriander seeds crushed
- 1 tbsp paprika
- 1 tsp MSG
- 1 bay leaf
- salt & black pepper to taste
- 4 tbsp oil
- Add garlic, pimentos, ginger and 3 bundles of shadon beni to a food processor then grind.
- Add seasoning mixture to rabbit along with salt and black pepper.
- Rub seasoning into the rabbit then cover and allow to marinate for at least one hour. Ideally you would want this to sit overnight.
- Add oil to a pot then saute onions for 8 minutes on medium/low flame.
- Add coriander seeds to the pot then saute for 30 seconds
- Add seasoned rabbit, nutmeg, paprika, clove, cinnamon and MSG then allow to cook uncovered, on high heat for 5 minutes
- Add roucou, bayleaf, scotch bonnet pepper and 3 cups of water to the pot. Taste for salt and adjust to suit.
- Cover and allow to come to a boil then reduce heat and allow to simmer for 45 minutes.
- Chop remaining shadon beni then add to the pot.
- Serve and enjoy!