📝 About This Recipe
This soul-warming stew is a Caribbean delicacy that transforms lean rabbit into a tender, fall-off-the-bone masterpiece. Marinated in a vibrant green seasoning and slow-simmered in a rich, savory gravy infused with allspice and scotch bonnet, it captures the true essence of West Indian home cooking. It is a celebratory one-pot meal that perfectly balances earthy sweetness from carrots and potatoes with the bold, aromatic heat of the islands.
🥗 Ingredients
The Rabbit & Marinade
- 3 lbs Rabbit (cleaned and jointed into serving pieces)
- 3 tablespoons Green Seasoning (blend of scallions, garlic, ginger, and thyme)
- 1 teaspoon Browning Sauce (or dark soy sauce)
- 1 tablespoon Lime juice (for washing and marinating)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatics
- 2 tablespoons Vegetable Oil (for searing)
- 1 Yellow Onion (medium, chopped)
- 4 pieces Garlic cloves (minced)
- 1 inch Fresh Ginger (grated)
- 1 Scotch Bonnet Pepper (kept whole to control heat)
- 6-8 pieces Pimento Berries (whole allspice)
Stew Base & Vegetables
- 3 cups Chicken Stock (low sodium)
- 2 Carrots (sliced into thick rounds)
- 2 medium Irish Potatoes (peeled and cubed)
- 4 sprigs Fresh Thyme (tied in a bundle)
- 1 tablespoon Tomato Paste
- 2 tablespoons Ketchup (adds traditional sweetness and body)
👨🍳 Instructions
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1
Wash the rabbit pieces in water with a splash of lime juice or vinegar. Pat dry thoroughly with paper towels.
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2
In a large bowl, season the rabbit with green seasoning, browning sauce, salt, pepper, and half of the minced garlic. Rub the spices into the meat and let it marinate for at least 30 minutes (overnight is best).
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3
Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat.
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4
Working in batches, sear the rabbit pieces until they are deeply browned on all sides. Do not crowd the pot. Remove meat and set aside.
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5
In the same pot, add the chopped onion, remaining garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.
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6
Stir in the tomato paste and cook for 1 minute to remove the raw metallic taste.
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7
Return the rabbit pieces to the pot along with any accumulated juices. Add the chicken stock, pimento berries, and thyme sprigs.
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8
Place the whole scotch bonnet pepper on top. Bring the liquid to a boil, then immediately reduce the heat to low.
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9
Cover the pot tightly and simmer for 45 minutes. The rabbit meat should begin to feel tender when pierced with a fork.
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10
Add the cubed potatoes and carrot rounds to the pot. Stir in the ketchup.
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11
Continue to simmer, covered, for another 20-25 minutes until the vegetables are soft and the rabbit is very tender.
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12
Remove the lid and simmer for an additional 5-10 minutes if the sauce needs thickening. Carefully remove the whole scotch bonnet and thyme stems before serving.
💡 Chef's Tips
If you don't have browning sauce, you can caramelize 2 tablespoons of brown sugar in the oil before adding the meat until it turns dark and bubbly. Be careful not to burst the scotch bonnet pepper while stirring, as this will release intense heat into the stew. Rabbit is very lean; if you find it drying out, ensure your simmer is as low as possible to prevent toughening. For a deeper flavor, add a splash of Worcestershire sauce or a teaspoon of bouillon powder to the stock. Always allow the stew to rest for 10 minutes before serving to let the flavors settle and the gravy thicken.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy Coconut Rice and Peas. Pair with fried sweet plantains for a sugary contrast to the savory gravy. A side of steamed cabbage and carrots provides a fresh, crunchy texture. An ice-cold Sorrel drink or Ginger Beer cuts through the richness of the stew perfectly. Traditional Caribbean hard dough bread is excellent for mopping up every last drop of the sauce.