Rabbit Fricassee Cuban-Style

Ingredients

• 10 ounce baby peas drained canned
• 1  bay leaf 
• 1 teaspoon pepper black
• 8 ounce tomato sauce canned
• 0.3 cup capers drained
• 0.3 cup cooking wine dry white
• 3 cloves garlic chopped
• 1  bell pepper green chopped
• 0.3 cup olives green chopped
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil 
• 1 large onion chopped
• 1 pound potatoes peeled quartered
• 3 pound rabbit cleaned cut into pieces
• 1 cup raisins 
• 0.3 teaspoon saffron powder 
• 1 teaspoon salt to taste
• 2.5 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf.
2. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
3. Add the potatoes, and cook for about 20 more minutes, until tender.
4. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.