Colombian Rabbit in Cape Gooseberry and Scallion Sauce with Arracacha Purée and Warm Green Bean Salad

Colombian Food

Intermediate

Colombian Rabbit in Cape Gooseberry and Scallion Sauce with Arracacha Purée and Warm Green Bean Salad

Name: Colombian Rabbit in Cape Gooseberry and Scallion Sauce with Arracacha Purée and Warm Green Bean Salad
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Cuisine: Colombiana
Ingredients: 2.6 lb rabbit, cut into pieces; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp annatto powder; 4 cloves garlic; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 cup scallions; 2 cups ripe tomato; 1 1/4 cups cape gooseberries; 1 1/2 tbsp grated panela; 2 cups chicken broth or water; 1.5 lb arracacha root; 2 tbsp butter; 1/2 cup milk; 9 oz green beans; 1 cup carrot; 1/4 cup fresh cilantro; 1 tbsp cane vinegar or white vinegar

An original Colombian-inspired main course: rabbit seared and gently braised in a sweet-tart cape gooseberry, tomato, and scallion sauce, served with silky arracacha purée and a warm green bean, carrot, and cilantro salad.

30 minPrep

70 minCook

100 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

1200 g rabbit, cut into pieces (with hueso, limpio)
8 g salt (or to taste)
2 g black pepper (freshly ground)
2 g ground cumin
2 g annatto powder
12 g garlic (finely chopped)
30 ml lime juice
45 ml vegetable oil (divided)
120 g scallions (chopped, divided)
300 g ripe tomato (chopped)
180 g cape gooseberries (without peel)
20 g grated panela
500 ml chicken broth or water (hot)
700 g arracacha root (pelada and en trozos)
30 g butter
120 ml milk (hot)
250 g green beans (without puntas and cut)
120 g carrot (en bastones finos)
15 g fresh cilantro (chopped)
15 ml cane vinegar or white vinegar

Nutrition facts

per serving

512 kcal

Calories

36 g

Protein

29 g

Carbs

28 g

Fat

5 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the rabbit with 4 g (3/4 tsp) salt, black pepper, cumin, annatto, half of the garlic, and the lime juice. Mix well and let rest for 15 minutes in the refrigerator.
2
2. Meanwhile, cook the arracacha in a pot with enough water and a pinch of salt for 20 to 25 minutes, until very tender. Drain and keep warm.
3
3. Heat 2 tbsp (30 ml) of oil in a wide casserole over medium-high heat. Brown the rabbit pieces on all sides for 8 to 10 minutes. Remove and reserve.
4
4. In the same casserole, add the remaining oil. Sauté half of the scallions for 2 minutes; add the remaining garlic and cook for 30 seconds. Add the tomato and cook for 5 minutes, breaking it down with a spoon.
5
5. Add the cape gooseberries and panela. Cook 3 minutes more until the fruit starts to break down. Pour in the hot broth and return the rabbit to the casserole.
6
6. Once boiling, lower the heat, partially cover, and cook for 35 to 40 minutes, until the rabbit is tender and the sauce slightly thickened. Adjust with the remaining 4 g (3/4 tsp) salt or to taste.
7
7. For a more golden finish, transfer the cooked rabbit pieces to a tray and bake for 8 minutes at 425 °F / 220 °C while the sauce reduces on the stove for 3 to 5 minutes. This step is optional but recommended.
8
8. Mash the hot arracacha with the butter and milk until smooth. If desired, add 2 to 3 extra tbsp of milk to loosen it. Adjust salt.
9
9. Cook the green beans and carrot in boiling salted water for 3 to 4 minutes, until tender-crisp. Drain and sauté for 1 minute in a skillet with 1 teaspoon of oil from the casserole or a few extra drops if needed.
10
10. Toss the warm green beans and carrot with the remaining scallions, cilantro, and vinegar. Taste and adjust salt.
11
11. Serve a base of arracacha purée, place the rabbit pieces on top or alongside, and spoon over the cape gooseberry and scallion sauce. Serve with the warm green bean salad.
12
12. If desired, let the rabbit rest for 5 minutes off the heat before serving so the juices settle and the sauce clings better.

Chef tips

If the cape gooseberries are very tart, add 1 extra teaspoon of panela. For a smoother sauce, blend the sauce before returning the rabbit at the end. Mash the arracacha while hot for the silkiest purée.

Substitutions

You can replace the rabbit with bone-in chicken in the same amount. If arracacha is unavailable, use a mix of potato and cassava. The cape gooseberries can be combined half-and-half with tamarillo for a fruitier profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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