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Florida Rum Braised Rabbit

I combined local mango, habanero, and a local Florida Spiced Rum called Righteous Rum and Spice fromOld St Pete Distilling. The resulting flavors were spicy and sweet with a beautifully tender texture of the rabbit meat.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Braised, Habanero, Mango, Rabbit, Rum
Servings: 2
Author: Justin Townsend


  • Dutch Oven


  • 1 Rabbit, quarters and loins removed
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 tbsp coconut oil
  • 1/2 leek, diced
  • 1 celery stalk, diced
  • 1/2 cup diced onion
  • 4 garlic cloves, minced
  • 2 hot peppers, seeded and minced
  • 1/2 mango, diced
  • 1 medium tomato, diced
  • 1 thyme sprig, minced
  • 1 bay leaf
  • 1/2 tsp ginger powder
  • 1/4 tsp allspice
  • 1/4 tsp cumin
  • 1 tsp tomato paste
  • 3/4 cup wild game stock
  • 3/4 cup Spiced Rum


  • Bring a medium Dutch oven to medium-high heat on the stove top. Add the coconut oil.
  • Preheat the oven to 325 degrees.
  • Amply season the rabbit bits with the salt, ground black pepper, and garlic powder then dredge in flour.
  • Place the quarters and loins in the Dutch oven and brown each side. Remove and set aside.
  • Add the leek, celery, onion, garlic, tomato, hot pepper, mango, thyme, bay leaf, ginger powder, allspice, and cumin.
  • Saute for 2-3 minutes and the return the rabbit to the Dutch oven.
  • Add the tomato paste, game stock, and rum
  • Cover the Dutch oven and place in the oven and cook for 1 hour. Stir the mixture and return to cook for an additional 20 minutes. Remove the cover and cook for 10 minutes to brown.
  • Serve over rice with a side of plantain chips, hot sauce, and a nice cold rum drink.