Rabbit Stew with Coconut

1 medium size rabbit, chopped
1 large onion, chopped fine
2 cloves of garlic, minced
fresh chiles to taste, chopped
1 large tomato, chopped coarsely
oregano, salt and pepper to taste
1 ¾ cup chicken stock
2/3 cup coconut cream
cooking oil

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• 2 pound of beef, cut in bite size cubes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 large tomatoes, coarsely chopped
• 1 green bell pepper; chopped
• 1 red bell pepper chopped
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 2 teaspoon of basil
• 1 teaspoon crushed red pepper (optional)
• 1 teaspoon sugar
• 1 cup of dried apricots, chopped coarsely if whole and large
• 3 medium potatoes, peeled and diced
• 3 sweet potatoes, peeled and diced
• 2 cups of beef broth
• 1 medium large Pumpkin
• butter or margarine; melted
• 1/4 c Dry sherry
• 1 pound of whole kernel corn, drained and/or defrosted

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