This recipe comes from Colombia in South America. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Chop a rabbit into serving pieces. Chop finely one large onion and 2 cloves of garlic. Seed and slice a large green capsicum, half a large red capsicum and finely slice 3 birdseye chillies (decrease the quantity and discard the seeds if you cant cope with too much chilli heat). Peel and chop a large tomato and have ready 400 ml strong veal or chicken stock and 150 ml coconut cream. Heat a little oil in a frying pan and brown the rabbit pieces. Transfer them to a large saucepan. In the remaining oil in the frying pan, saute the onions, capsicums and chillies. Add to the saucepan with the tomato, salt and pepper to taste, and the stock. Bring just to simmering point, cover and cook very gently for about 2 hours or even more. Lift the rabbit pieces out onto a dish and turn the heat up high under the saucepan. Reduce the liquid in the saucepan by about half. Lower the heat and stir in the coconut cream. Return the rabbit pieces and cook gently, stirring, for a few minutes. Serve with rice. (Serves 4) Posted by Stephen Ceideberg; October 29 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip