Rabbit, Mexican Style
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rabbit
|
*
|
| ½ | cup |
peanut oil
|
|
| 2 | small |
hot chili peppers
|
*
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
butter
|
|
| 1 | large |
carrots
finely diced |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | can |
chicken broth
|
*
|
| 2 | tablespoons |
peanut butter
|
|
| ½ | teaspoon |
cumin seeds
|
|
| 3 | wholes |
cloves
|
*
|
| 1 | dash |
nutmeg
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rabbit
|
*
|
| 118 | ml |
peanut oil
|
|
| 2 | small |
hot chili peppers
|
*
|
| 2 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
butter
|
|
| 1 | large |
carrots
finely diced |
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 15 | ml |
all-purpose flour
|
|
| 1 | can |
chicken broth
|
*
|
| 3E+1 | ml |
peanut butter
|
|
| 2.5 | ml |
cumin seeds
|
|
| 3 | wholes |
cloves
|
*
|
| 1 | dash |
nutmeg
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
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 1½ hours.
Pour off excess fat.
