Rabbit in Creole

4 servings

20 minutes

Creole-style rabbit is a refined dish of Cuban cuisine that embodies the rich aromas of the Caribbean and colonial traditions. Marinated in a mixture of dark rum and white wine, the rabbit meat acquires a subtle spicy flavor that harmoniously complements tender ham and sweet onions. Baked to perfect tenderness, the rabbit melts in your mouth, while the sauce infuses it with richness. The classic side dish of boiled rice and beans pairs wonderfully with this meal, making it hearty and balanced. This dish carries the spirit of Cuban cuisine, where traditions from different cultures intertwine to create unique flavor combinations. Cooking it means touching the true culinary magic of the island.

Energy value per serving

• Calories: 124.5
• Proteins: 12.3g
• Fats: 6.4g
• Carbohydrates: 3.1g

Ingredients

• Rabbit: 200 g
• Onion: 1 head
• Ham: 40 g
• Dark rum: 1 tsp
• Dry white wine: 1 tsp

Cooking steps

1. 200 grams of rabbit, 40 grams of diced ham, 1 onion head sliced into rings, salt, pepper, add 1 teaspoon of rum and 1 teaspoon of dry wine, and marinate for 1-2 hours.

   Required ingredients:

   • Rabbit: 200 g
   • Ham: 40 g
   • Onion: 1 head
   • Dark rum: 1 teaspoon
   • Dry white wine: 1 teaspoon

2. Fry the rabbit until half-cooked in the oven, then cook it fully.

3. Place the cooked rabbit on a plate, drizzle with sauce, and garnish with greens. Serve boiled rice and beans as a side dish.