Cuban Rabbit Fricassee

 

3 lb rabbit, approximate in size
1 onion chopped
2 stalks celery chopped
3 parsnips chopped in uniform pieces
8 mini peppers chopped
1 cup golden or brown raisins
1 small jar capers, drained
1-15 oz can tomato sauce
3 cups water
2 teaspoons dried oregano
1 teaspoon ground dried cumin
1 teaspoon freshly ground pepper
add salt to taste
1-15 oz can of green pidgeon peas

Cut up rabbit by first removing front and back legs. Next cut body into pieces starting with loin, then back then rib cage, separate the rib cage into two pieces. You may or may not have the neck if so, cut that off and also the excess skin. In a large stove top casserole dish saute the rabbit in olive oil and set aside. Next saute onions, then add celery. Place rabbit pieces back into casserole and add remaining ingredients except the pidgeon peas. Bring to boil and turn down to simmer for approximately 2 hours. 

In the last fifteen minutes add the pidgeon peas. Pidgeon peas can be obtained in the Latin section of your grocery store. Until today I never knew what pidgeon peas were. They are related to black eyed peas but do not have an eye and they hold up better in a stew or fricassee rather than a sweet pea. The are also very nutritious especially in folate. Don't discount unusual ingredients because using them contributes greatly to your well being. The parsnips also have many nutritional benefits with Vitamin C and folate top on the list. Folate is an important nutrient needed during pregnancy. Enjoy!