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MEXICAN RABBIT
  • 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 can 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 tbs Cumin seeds
  • 1 TB Toasted sesame seeds 3 Whole cloves
  • 1 d Nutmeg
  • Salt
  • pepper
  • 1 TB Chopped parsley
    1. 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 butter 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.

     

     
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