Cut rabbit into
pieces as you would cut up a
chicken. Place into a
Add the garlic, parsley, bay leaf, piri-piri sauce, salt, pepper
and beer or wine, (enough to cover the rabbit) to the rabbit.
Mix to combine everything.
Cover and refrigerate to marinate overnight. The longer it
marinates, the better it is!
Cut up the onion and place into a pot with the olive oil.
Sauté the onion slightly.
Add the rabbit a few pieces at a time to brown.
Once all pieces are browned, add the rabbit marinade into
the pot and enough water to cover the rabbit.
Bring to a boil, reduce to medium-high heat, cover and let the rabbit cook for approximately
2 hours, or until tender. Season with salt, pepper and garlic. Don't let the liquid boil right
off - it should end up cooking down to a "gravy".
You may need to periodically add some water, not adding to close to
the end of the cooking.
Once rabbit is cooked, add the rice right to the pot, and cook the rice
right in the broth.
Serve the rabbit over the rice. Enjoy!
** 6 Chili Peppers
1 t Coarse salt
1 c Olive oil
1/3 c Cider Vinegar
The recipe calls for 2 - 6 chili peppers depending on
the heat of the pepper and your taste.
Stem the peppers and coarsely chop (include the
seeds). Place peppers, salt, olive oil and vinegar in
a 1 pint jar with tight fitting lid. Cover, shake well