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Rabbit, Mexican Style

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 each rabbit
* Camera
½ cup peanut oil
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2 small hot chili peppers
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2 each garlic cloves
crushed
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2 tablespoons butter
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1 large carrots
finely diced
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½ cup onions
chopped
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1 cup mushrooms
chopped
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1 tablespoon all-purpose flour
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1 can chicken broth
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2 tablespoons peanut butter
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½ teaspoon cumin seeds
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3 wholes cloves
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1 dash nutmeg
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1 tablespoon parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
2 each rabbit
* Camera
118 ml peanut oil
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2 small hot chili peppers
* Camera
2 each garlic cloves
crushed
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3E+1 ml butter
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1 large carrots
finely diced
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118 ml onions
chopped
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237 ml mushrooms
chopped
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15 ml all-purpose flour
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1 can chicken broth
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3E+1 ml peanut butter
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2.5 ml cumin seeds
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3 wholes cloves
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1 dash nutmeg
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15 ml parsley leaves
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 28986% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 143mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 44% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

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