| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
|
Rabbits (1 to 1-1/2 lb. ea.) |
| 1/2 |
c |
Peanut oil |
| 2 |
sm |
Chili peppers |
| 2 |
|
Garlic cloves; crushed |
|
|
Flour |
| 2 |
tb |
Butter |
| 1 |
lg |
Carrot; finely diced |
| 1/2 |
c |
Finely chopped onion |
| 3 |
tb |
Finely chopped green pepper |
| 1 |
c |
Chopped mushrooms |
| 1 |
tb |
Flour |
| 1 |
cn |
Condensed chicken broth |
|
|
(10-1/2 ounce can) |
|
|
Juice of 1 small orange |
| 2 |
tb |
Finely shredded orange peel |
| 2 |
tb |
Peanut butter |
| 1/2 |
ts |
Cumin seeds |
| 1 |
tb |
Toasted sesame seeds |
| 3 |
|
Whole cloves |
| 1 |
ds |
Nutmeg |
|
|
Salt, pepper |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Cut legs from rabbits and cut backs in three pieces. In a Dutch oven heat
oil and add chili peppers. Fry peppers until brown, crushing them to
extract juice. Remove peppers. Rub pieces of rabbit with garlic and then
coat with flour. Brown pieces of rabbit in the oil until golden brown on
all sides. Cover and simmer until rabbit is tender, about 1 to 1-1/2
hours. Pour off excess fat.
TO PREPARE SAUCE, melt buttter in a large saucepan. Saute' carrot, onion,
green pepper, and mushrooms. When vegetables are soft, stir in flour.
Gradually stir in chicken broth and orange juice. Cook over low heat,
stirring constantly, until sauce bubbles and thickens slightly. Add orange
peel, peanut butter, cumin seeds, sesame seeds, cloves, nutmeg, and salt
and pepper to taste. Simmer sauce about 15 minutes, stirring occasionally.
Place rabbit on a platter. Skim excess fat from top of sauce and spoon
sauce over rabbit pieces. Sprinkle with chopped parsley.
Adapted recipe by Trader Vic, Senor Pico restaurant Campbell's Great
Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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