http://www.recipe.dominica-weekly.com/caribbean-recipes/meat-poultry-recipes/rabbit-%e2%80%9crun-down%e2%80%99/
Rabbit “Run-Down” a Dominican recipe for cooking rabbit meat, and which I must say is very tasty. No! You don’t have to run-down the rabbit before you cooking this recipe. That was the first thing which came to my mind when I first came across this recipe, and I’m pretty sure that I will not be the last. Rabbit meat has grown so popular in Dominica, that there is a village called Crockrane with host an annual Rabbit Festival 
If you’re Rabbit meat fanatic then this festival is definitely for you.
Serves about 6.
Ingredients:
* 2 lb (908 g) rabbit
* 1 pint (560 ml) coconut milk
* 1 tbsp salt
* 1 tbsp curry powder
* 1 eschallot stalk, finely chopped
* 1 sprig of thyme
* 1 small hot pepper, crushed
* 2 garlic cloves, finely chopped
* 6 dried pimento (allspice) berries
* 2 lb (908 g) eel (large variety), skinned and cut into 4-inch (10-cm) pieces
Method:
1. 1. Cut the rabbit into serving portions.
2. Bring the coconut milk to the boil and add the rabbit, salt and curry powder.
3. Cover, reduce the heat and simmer for 1 hour, or until tender.
4. Add all other flavoring ingredients 5 minutes before removing from the heat.
If you’re Rabbit meat fanatic then this festival is definitely for you.Serves about 6.
Ingredients:
* 2 lb (908 g) rabbit
* 1 pint (560 ml) coconut milk
* 1 tbsp salt
* 1 tbsp curry powder
* 1 eschallot stalk, finely chopped
* 1 sprig of thyme
* 1 small hot pepper, crushed
* 2 garlic cloves, finely chopped
* 6 dried pimento (allspice) berries
* 2 lb (908 g) eel (large variety), skinned and cut into 4-inch (10-cm) pieces
Method:
1. 1. Cut the rabbit into serving portions.
2. Bring the coconut milk to the boil and add the rabbit, salt and curry powder.
3. Cover, reduce the heat and simmer for 1 hour, or until tender.
4. Add all other flavoring ingredients 5 minutes before removing from the heat.
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