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Cayman Rabbit Stew (Agouti) Recipe
“Agoutis, known as rodents and said to be related to rabbits and guinea pigs, were introduced to Grand Cayman in the 1900s and replaced the Hutia, a similar type of animal, which was endemic to the Islands but is now extinct. Early travelers brought them here from Cuba & South America for food. Cayman Rabbit! Otherwise, know as an Agouti around the Caribbean. Once this animal was regularly hunted here in Cayman and still a delicacy for locals.
Ingredients:
1 Agouti Rabbit 5lbs (cleaned)
1 Scotch Bonnett Pepper or 2 season peppers (depends on your heat level)
3 cloves of Garlic
1 tablespoon of Season Salt and Black Pepper
1 Large White Onion
2 Sprigs of Thyme
1 Green & Red Sweet Pepper (optional)
1 medium-size carrot diced or baby carrots (optional)
1 medium-sized potato or Irish potatoes (cubed – skin on or off)
Preparation & Cooking Directions:
Cut rabbit up in pieces like you do chicken and wash with vinegar and warm water. Drain and set aside.
You can also Brine rabbit meat also…
Brine rabbit for 24 hrs.; **1 cup salt, 1 cup sugar, ice water (cover the rabbit pieces) then drain rabbit and pat dry before cooking.
Clean & cut up Scotch Bonnet or season peppers (remove seeds and stem) Garlic, Sweet Peppers, & Onion. Add sprigs of thyme.
Season rub the rabbit meat with the Scotch bonnet, season and bell peppers, onion, season salt, and black pepper. Let marinade in the fridge for a few hours or the night before.
Add oil (Coconut oil is best) to skillet and brown rabbit parts on high heat for about 3-5 mins. When the rabbit is brown, then add enough water to cover the rabbit and let simmer for one and a half hours on low heat. Keep checking every half hour the water level and texture and give it a stir. In the last 10 mins, you add carrots and potatoes.
Serve with White Rice or Rice and Peas, or choice of sides like Mac and Cheese, Garlic Butter Cassava, Roast Breadfruit, Green Salad, Avacado, or Fried ripe plantain.
