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Rabbit, Mexican Style

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Submitted by tulip

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 2
EACH EACH RABBIT *
½ 118
CUP ML PEANUT OIL
2 2
SMALL SMALL HOT CHILI PEPPERS *
2 2
EACH EACH GARLIC CLOVES
crushed
2 3E+1
TABLESPOONS ML BUTTER
1 1
LARGE LARGE CARROTS
finely diced
½ 118
CUP ML ONIONS
chopped
1 237
CUP ML MUSHROOMS
chopped *
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 1
CAN CAN CHICKEN BROTH *
2 3E+1
TABLESPOONS ML PEANUT BUTTER
½ 2.5
TEASPOON ML CUMIN SEEDS
3 3
WHOLES WHOLES CLOVES *
1 1
DASH DASH NUTMEG *
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 289 86% 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?
Low Cholesterol, Trans-fat Free, Low Carb
 
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