Annie’s Creole Rabbit

Name: Annie’s Creole Rabbit
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 2 cloves garlic, chopped; 1 bay leaf; ½ pint chicken or rabbit stock, about; Salt, freshly ground pepper to taste; 1 fresh hot green pepper, seeded and chopped; 1 onion, finely chopped; 1 tinned pimento, chopped, and 1 tablespoon juice from tin; ½ lb. peeled and chopped tomatoes or 1 small tin Italian plum tomatoes; 2 2 lb. rabbits, cleaned, ready to cook, and cut into serving pieces; ¼ pint dry sherry; 4 oz. salt pork, cut into cubes; 2 tablespoons brandy

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

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.

Ingredients

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

Americas
Jamaica
Main course
Caribbean
Gluten-free

Method

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.