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Rabbit, Mexican Style

* Exported from MasterCook *


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Rabbits (1 to 1-1/2 lb. ea.)
1/2 c Peanut oil
2 sm Chili peppers
2 Garlic cloves -- crushed
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 d Nutmeg
Salt, pepper
1 tb Chopped parsley

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

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