Rabbit in coconut milk – garlic cream

Ingredients for 4 servings:

• 1 rabbit, ready to cook
• 10 garlic cloves
• 2 m.-sized onion(s)
• 400 ml coconut milk
• 200 ml sour cream
• 6 tbsp oil
• 2 tsp salt
• 1 tsp cumin
• 1 tsp sweet paprika powder
• 1 tsp tomato paste
• 1 tsp coriander
• 1 tsp tarragon, shredded
• 1 tsp pepper
• 2 bay leaves
• n. B. water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

in a delicately spiced, creamy gravy

Cut the rabbit into pieces, wash, and pat dry. Season with salt and pepper and sear on all sides in a roasting pan in the heated oil until well browned. Remove the cooked pieces and fry the finely diced onions in the frying fat until translucent, add the finely diced garlic, and heat briefly. Deglaze with 2 cups of water, add the coconut milk, sour cream, tomato paste, salt, cumin, paprika, coriander, tarragon, pepper, and bay leaves, and stir through. Add the rabbit pieces to the sauce and simmer over medium heat for about two hours, stirring well every 15 minutes and turning the meat pieces over. If the sauce thickens too much, thin it out with a cup of water every now and then. Serve with Brussels sprouts, red cabbage, or green beans.