Rabbit “Run-Down” is a Dominican recipe for cooking rabbit meat, and which I must say is very tasty. No! You don’t have to run-down the rabbit before you cooking this recipe. That was the first thing which came to my mind when I first came across this recipe, and I’m pretty sure that I will not be the last. Rabbit meat has grown so popular in Dominica, that there is a village called Crockrane with host an annual Rabbit Festival 🙂 If you’re Rabbit meat fanatic then this festival is definitely for you. Let’s hear your opinion of this recipe in the comments.

Ingredients:

• 2 lb (908 g) rabbit
• 1 pint (560 ml) coconut milk
• 1 tbsp salt
• 1 tbsp curry powder
• 1 shallot stalk, finely chopped
• 1 sprig of thyme
• 1 small hot pepper, crushed
• 2 garlic cloves, finely chopped
• 6 dried pimento (allspice) berries

How to Make Rabbit Run-Down:
Cut the rabbit into serving portions. Bring the coconut milk to the boil and add the rabbit, salt and curry powder. Cover, reduce the heat and simmer for 1 hour, or until tender. Add all other flavoring ingredients 5 minutes before removing from the heat. Serves About : 6

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One-pot meal Recipe Ingredients:

• 100 g (4 oz) tripe
• salt to taste
• 25 g (1 oz) chopped onion
• 1/2 blade chives, chopped
• 1 hot pepper, de-seeded (whole)
• 25 ml (1,5 tbsp.)oil
• 15 ml spoon (1 tbsp.) sugar
• 50 g (2 oz) green pigeon peas
• 500 ml (1 pt) water or coconut milk
• 100 g (4 oz) pumpkin, peeled and diced
• 100 g (4 oz) tannia, peeled and diced
• 100 g (4 oz) potatoes, peeled and diced

One-pot meal Recipe Instructions:

Wash tripe and drain. Season with salt, onion, chives and hot pepper. Allow to stand for 20-30 minutes, then remove seasoning. Heat oil in a frying pan. Add sugar and cook gently until dissolved. Add tripe and fry until golden. Add peas and cook gently for about 5 minutes, stirring occasionally. Gradually add 250 ml (1/2 pt) of the water or coconut milk, stirring constantly. Simmer gently, covered, for about 1 hour. Add the remaining ingredients and more salt, if required. Simmer, covered, for another 15-20 minutes, adding more water if necessary to prevent drying out. Serve hot. Serves 2-3.

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