Annie’s Creole Rabbit

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This was a speciality of Annie, our brilliant and gifted Jamaican cook, but whether one can call it pure Jamaican is another matter. There seems to be considerable Spanish influence here, which isn’t surprising with Cuba next door, as it were.


  • 2 2 lb. rabbits, cleaned, ready to cook, and cut into serving pieces
  • 4 oz. salt pork, cut into cubes


In a heavy frying pan render the salt pork. Sauté the rabbit pieces in the fat until browned all over. Transfer to a heavy, covered casserole. Fry onion and garlic until browned, and add to the casserole. Pour the brandy into the pan, stir and scrape up all the brown bits. Pour over the casserole contents and ignite. Add all the other ingredients, using enough stock to cover the rabbit pieces.