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                          RABBIT, MEXICAN STYLE

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
                        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       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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